ICED BERRIES WITH WHITE CHOCOLATE SAUCE
Summer fruits with a truly scrumptious white chocolate sauce
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Pile the berries into pretty glasses or onto plates and freeze for 20 mins - press the fast-freeze button if you have one. The berries should become iced but not frozen solid.
- When ready, place the chocolate in a non-metallic bowl with the cream and microwave on High for 1 min. Check to see if it is soft enough to stir into a sauce, if not give it 30 secs, then stir again. Leave to cool slightly, stirring occasionally. To serve, pour the chocolate sauce over the iced berries.
Nutrition Facts : Calories 194 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.08 milligram of sodium
ICED BERRIES WITH HOT CHOCOLATE SAUCE
Here's a simple and tasty pudding idea for using up a packet of frozen berries
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 10m
Number Of Ingredients 4
Steps:
- Make the sauce. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring, until the chocolate melts into a smooth sauce. Take care not to overheat or the chocolate will seize into a hard lump. Remove from the heat and stir in the rum, if using.
- Scatter the frozen berries on 4 dessert plates or in shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately, as the fruits start to defrost.
Nutrition Facts : Calories 377 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium
FROZEN BERRIES WITH HOT WHITE CHOCOLATE
Steps:
- Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
- About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
- Yield: 8 to 10 servings
- Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.
BERRIES WITH CHOCOLATE SAUCE
Steps:
- Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.)
- Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream.
- Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.
MELTED WHITE CHOCOLATE SAUCE WITH BERRY COMPOTE
Steps:
- In a saucepan, heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce for 10 minutes. Set aside. Make a light sugar syrup by heating the water and sugar together in a medium size saute pan, stirring until the sugar is dissolved. Add the lemon juice and berries to syrup and cook over medium heat 2 to 3 minutes, shaking the pan gently to coat the berries with syrup. Add the butter and continue to cook, swirling the berries and butter around the pan, until butter is melted. Cook for another 5 minutes. Spoon berry compote into ramekins, drizzle with white chocolate sauce and serve.
CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE, WHITE CHOCOLATE SHAVINGS AND FRESH BERRIES
Steps:
- For the pasta: Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
- If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
- Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
- For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
- Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
- Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.
FROZEN BERRIES WITH WHITE CHOCOLATE SAUCE
Posted by request. This is from the tv cooking show "Surfer's Menu" with Ben O' Donoghue and Curtis Stone. 150 g is about a topped 1/2 cup. You can easily use storebought frozen berries.
Provided by MarieFromSweden
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread the berries on a tray, cover with plasticfoil and freeze.
- Pour the cream into a pot with the vanilla pods and bring to a almost boil.
- Put the chocolate into a bowl and strain the warm cream over the chocolate.
- Stir until smooth.
- Put the berries on four dessert plates and pour the sauce over.
- Serve right away!
Nutrition Facts : Calories 546.9, Fat 31.9, SaturatedFat 19.4, Cholesterol 48.4, Sodium 81.4, Carbohydrate 63.1, Fiber 4.3, Sugar 56.6, Protein 6.1
PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE
This is one of my favorite desserts, especially to serve to guests. It's fast, easy, and it requires chill time, which makes it perfect for advance preparation. I guess panna cotta isn't the most common dessert, because, despite its simplicity, I get raves and quizzes over the ingredients every time. The panna cotta recipe is courtesy of Giada De Laurentiis, from Food Network's "Everyday Italian," and the chocolate sauce comes from Tyler Florence's "Food 911." The sauce recipe makes quite a bit - you'll have some leftover - but I don't cut it because I like to have it the day after with the leftover berries.:) Cooking time is chill time.
Provided by LA286570
Categories Gelatin
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the milk in a small bowl.
- Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
- Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
- Add the cream, honey, sugar, and salt.
- Stir until the sugar dissolves, 5 to 7 minutes.
- Remove from the heat.
- Pour into 6 wine glasses so that they are 1/2 full.
- Cool slightly.
- Refrigerate until set, at least 6 hours.
- For the sauce:.
- Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
- Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
- Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
- May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
- Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
- Top with more berries and a decorative drizzling of sauce, and serve.
BERRY SEMIFREDDO WITH WARM CHOCOLATE SAUCE
An indulgent dessert with a hint of coffee that you can freeze for up to one month - perfect for festive entertaining
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 3h45m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 90C/ conventional 110C/gas 1⁄4 and cover a baking sheet with baking parchment. Tip the egg whites into a large bowl, sprinkle in the coffee powder and whisk until the whites are stiff. Add half the caster sugar and whisk in well, then tip in the remaining sugar and the chopped hazelnuts and whisk until blended and standing in stiff peaks.
- Spread the meringue mixture to a depth of about 2cm on the baking parchment (any shape will do as you're going to break it up later). Bake for 3 hours until crisp right through. Remove and cool.
- Cut out a 28cm circle of baking parchment and make 10cm cuts towards the centre all the way round. Use this to line the bottom and sides of a loose-bottomed 20cm round cake tin.
- Pour the cream from both cartons into a bowl and whip until it just holds its shape. Break the meringue into smallish pieces with your hands. Set aside about a third of the meringue for the top of the cake, and mix the rest into the cream. Spread out about a third of the cream mixture in the bottom of the tin and cover with half the frozen berries. Repeat these layers once more, then cover with the remaining cream mixture and top with the reserved meringue. Cover the cake with cling film and compress evenly with a small plate that fits inside the tin. Wrap in foil, label and freeze for up to a month.
- Make the sauce. Put the cream and golden syrup in a small pan with 3 tbsp water. Heat until just bubbling, then turn the heat down to low and add the chocolate and butter. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes smooth and glossy. Pour into a freezer container, cool, seal, label and freeze for up to a month.
- On the day transfer the cake and the chocolate sauce from the freezer to the fridge 8 hours before you plan to serve. After 2-3 hours, take out the cake. Unwrap it and carefully balance the cake tin on a jam jar or can, then push down on the sides of the tin to release. Peel away the baking parchment from the sides. Now lift the cake off the base of the tin, discarding the parchment underneath (a wide palette knife or fish slice will help here) and stand the cake on a serving plate. Return to the fridge for 5 hours before serving with the chocolate sauce.
- To warm the chocolate sauce, pour it into a heatproof bowl over a pan with a little hot water in the bottom and heat gently, stirring occasionally, until warm, smooth and glossy.
Nutrition Facts : Calories 893 calories, Fat 76 grams fat, SaturatedFat 44 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
STRAWBERRIES WITH CHOCOLATE CARAMEL SAUCE
Provided by Alexis Touchet
Categories Chocolate Fruit Dessert Quick & Easy Strawberry Summer Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
- Remove from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved.
- Remove from heat, then add chocolate and salt and stir until chocolate is melted. Add butter and stir until just melted.
- Cool sauce slightly, then drizzle over strawberries.
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