Name: Chambord Gelee With White Chocolate Cream
Prep time: 45 min
Cook time: 3 h 40 min
Total time: 4 h 25 min
Yield: 4 serving(s)
Ingredients: 12 ounces frozen berries (blackberry "and or" raspberries); 2 tablespoons sugar; water; 1 vanilla bean; 1/2 cup Chambord raspberry liquor; 1 (2 1/2 teaspoon) envelope unflavored gelatin; 6 ounces fresh raspberries; 1 1/2 ounces godiva ivory chocolate, chopped; heavy cream; 1 teaspoon sugar; 1 teaspoon vanilla extract; fresh raspberry; fresh tarragon or mint sprig

Recipe by Manami

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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!

Ready In:: 4hrs 25mins
Serves:
Units:

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ingredients

GELEE
12 ounces frozen berries (blackberry "and or" raspberries)
2 tablespoons sugar
water
1 vanilla bean
¹⁄₂ cup Chambord raspberry liquor
1 (2 1/2 teaspoon) envelope unflavored gelatin
6 ounces fresh raspberries
WHITE CHOCOLATE CREAM
1 ¹⁄₂ ounces godiva ivory chocolate, chopped
heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract
GARNISH
fresh raspberry
fresh tarragon or mint sprig

directions

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

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RECIPE MADE WITH LOVE BY

@Manami

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@Manami

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"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!"

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creation by Manami

10/5/2006

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!