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Рецепт Raspberry Chocolate Truffle Pie
by CookEatShare Cookbook

Raspberry Chocolate Truffle Pie
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  Порций: 12

Ингредиенты

  • 15 ounce pkg. Pillsbury all ready pie crust
  • 1 teaspoon flour
  • 4 c. frzn raspberries without syrup, thawed
  • 3/4 c. sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 c. sweetened condensed lowfat milk (not evaporated)
  • 2/3 c. whipping cream
  • 5 ounce (5 sq.) semi-sweet chocolate, melted
  • 4 ounce (4 sq.) unsweetened chocolate, melted
  • 2 egg yolks
  • 2 T raspberry - flavored liqueur
  • 2 T amaretto
  • 1 1/3 c. whipping cream
  • 2 T powdered sugar
  • 1/2 teaspoon vanilla
  • Chocolate curls, if you like
  • Whole raspberries, if you like

Инструкции

  1. Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled 1 crust pie using 9 inch pie pan. (Chill remaining crust for later use.) bake at 450 degrees for 9-11 min or possibly till light golden. Cool completely.To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree. Throw away seeds. In small saucepan, put together sugar and cream of tartar; blend well. Stir in puree; mix well. Over medium heat, bring mix to a boil. Boil 3 min, stirring constantly. Cover; chill.
  2. In medium heavy saucepan, put together condensed lowfat milk and 2/3 cup whipping cream; blend well. Over medium heat, bring mix to a boil. Remove from heat; cool 5 min. In food processor bowl with metal blade, put together lowfat milk mix and melted chocolate; process 5-10 seconds. Add in egg yolks, process 5 seconds. Add in raspberry flavored liqueur and amaretto; process 5 seconds. Pour blended mix into large bowl; set over ice. Stir for 5-7 min or possibly till mix is cool. Beat mix on highest speed for 2 to 3 min or possibly till soft peaks form. Pour into cooled, baked crust. Chill about 1 hour or possibly till hard.
  3. In small bowl, beat 1 1/3 cups whipping cream till soft peaks form. Add in powdered sugar and vanilla; beat till stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberries. Chill till serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. 10-12 servings.