Toasted Angel Food Cake
Recipe Link: http://www.ainsleytv.com
Makes 4 servings.
1/2 angel food cake
3 cups chopped peaches and bananas
juice of 1 orange
1 Tbs honey
1 Tbs & 2 Tbs triple sec (or other fruit liqueur)
2 good-quality white chocolate bars, chopped (6 oz.)
1 Tbs chopped fresh mint, save some sprigs for garnish
1/2 cup heavy cream
1 cup raspberries
Method:
1) Cut angel food cake into 1-inch slices and toast in oven or toaster until lightly golden.
2) In a saute pan, heat peaches and bananas with orange juice, honey and 1 tablespoon of triple sec. Heat until fruit begins to soften.
3) Place chocolate, 2 tablespoons triple sec and chopped mint in a blender.
4) Heat cream in a saucepan, watching it closely. When it just reaches a boil, remove from heat and, with blender running, slowly pour hot cream over chocolate mint mixture. Process until chocolate is melted.
5) Place fruit over toasted cake slice, and drizzle white chocolate mint sauce over top. Sprinkle with raspberries and garnish with mint sprigs.
Ainsley TIP: Toast leftover angel food cake and make crumbs, then freeze them for use later as a dessert topping
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