When I make my Chocolate Torte and am pulling out all the stops, I serve it with both Crème Anglaise and a raspberry sauce. Either of the following raspberry sauces works beautifully an both are excellent with ice cream.
Raspberry Coulis
Adapted from Above and Beyond Parsley: Food for the Senses by The Junior League of Kansas City, Missouri (Junior League of Kansas City, Missouri, 1992)
1½ cups fresh or frozen unsweetened raspberries
¼ cup powdered sugar
¼ cup Chambord
Puree all ingredients in a blender or food processor. Strain to remove the seeds. Chill before serving.
Raspberry Sauce
Adapted from Chocolate (Williams-Sonoma Kitchen Library) by Lora Brody (Time-Life Books, 1993)
315g (2½ cups) fresh or thawed frozen unsweetened raspberries
125g (½ cup) castor (superfine) sugar
¼ cup Chambord
Puree all ingredients in a blender or food processor. Strain to remove the seeds. Chill before serving.
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