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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton kitchen
towel, saute pan, double boiler, film wrap, 2 stainless steel bowls (1
large), rubber spatula, whisk, ladle or metal spoon, 2 1/2-qt saucepan,
electric mixer with paddle, instant-read test thermometer, ice-cream
freezer, 2-qt plastic container with lid.
Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly
crush the nuts with the bottom of a saute pan.
Heat 1 inch of water in the bottom half of a double boiler over medium-high
heat. Place the semi-sweet and unsweetened chocolates and milk in the top
half of the double boiler. Tightly cover the top with film wrap. Allow to
heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir
until smooth.
Crush the raspberries in a stainless steel bowl using a ladle or metal
spoon (be sure to crush, not puree, the berries). Stir crushed berries into
chocolate mixture and hold at room temperature. Heat the heavy cream and
half-and-half in a 2 1/2-qt. saucepan over medium-high heat. When hot, add
1/4 cup of sugar, and stir to dissolve. Bring cream to a boil.
Continued >>>
| Ingredients:
1 Cup(s) Hazelnuts
1/2 Pint(s) Red raspberries
4 Ounce(s) Semi-sweet chocolate; broken into 1/2 oz pcs
1 1/2 Cup(s) Unsweet chocolate
1 Cup(s) Half-and-half
2 Ounce(s) Unsweetened chocolate; broken into 1/2 oz pcs
3/4 Cup(s) Granulated sugar
4 Egg yolks
1/2 Cup(s) Whole milk |
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