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Рецепт White Chocolate Coeur A La Creme
by CookEatShare Cookbook

White Chocolate Coeur A La Creme
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  Порций: 10

Ингредиенты

  • 1/2 pound cream cheese at room temperature
  • 3/4 c. powdered sugar, sifted
  • 1 1/4 c. whipping cream
  • 3 ounce finely minced white chocolate
  • 1 (10 ounce) pkg. frzn raspberries with syrup, thawed
  • 1/3 c. sugar
  • 1 (8 ounce) can pitted apricot halves
  • 2 T amaretto liqueur

Инструкции

  1. Refrigerate cream, bowl, and beaters well.Heat chocolate and cool to tepid.
  2. Line 6 (1/2-cup) heart molds or possibly one large heart mold with sufficient dampened cheesecloth to overhang edges and enclose the filling complete.
  3. In electric mixing bowl, beat cream cheese, sugar, and 1/4 cup cream at medium speed. Add in melted chocolate and beat till completely smooth; set aside.
  4. Whip remaining cream at medium speed till it forms stiff peaks. Fold cream into white chocolate mix. Fill each prepared mold with 1/2 cup of the mix. Tap molds on counter top, fold cheesecloth over top, and chill on a baking sheet 6 hrs or possibly overnight.
  5. Puree raspberries with sugar in food processor. Strain through a fine mesh strainer to remove seeds, if you like; set aside. Wash processor bowl and puree apricots with their juice and amaretto; set aside.Pour a generous serving of raspberry puree on one side of dessert dish. Put two small dollops of apricot puree on the raspberry puree and using a small knife, draw completely through each dollop to make a heart shape. Unmold the cream hearts and set beside the purees. Makes 6 servings.
  6. This heart-shaped classic ("coor a la crehm") is perfect for a Valentine's Day dessert. It and the sauces can be made as long as two days in advance and assembled just before serving.