Chambord Gelee With White Chocolate Cream

Total Time
4hrs 25mins
Prep 45 mins
Cook 3 hrs 40 mins

My dear friend Judy, who has done this before, has had me search the web to find a fantastic dessert for her to serve at very large dinner party she is going to have. It had to be Godiva, white chocolate or/& dark chocolate, and above all DECADENT! There is a but, I have to go over and help her bake it too! This is just one of the few I found, and I can't wait!

Ingredients Nutrition

Directions

  1. MAKE GELEE:.
  2. Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
  3. Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
  4. Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
  5. Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
  6. Cook for another 5 minutes, then strain again.
  7. Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
  8. Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
  9. Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
  10. Divide juice mixture among glasses.
  11. Refrigerate for at least 2 hours.
  12. MAKE WHITE CHOCOLATE CREAM:.
  13. Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
  14. Refrigerate for 10 minutes or until chilled.
  15. Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
  16. Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
  17. To serve, divide the white chocolate cream among the glasses.
  18. Garnish with raspberries, fresh tarragon and/or mint sprigs.

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