Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Chocolate and Raspberry Heart Napoleons




Source of Recipe


PastryWiz


Recipe Introduction


Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream


List of Ingredients




3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries

4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne

3 large egg whites

1 cup heavy cream

1 tablespoon superfine sugar

Bittersweet Chocolate Hearts:
7 ounces bittersweet chocolate, coarsely chopped


Recipe



Bittersweet Chocolate Hearts:
Cut parchment paper to fit a 9-by-13-by-2-inch pan. Brush vegetable oil in corners and center of the pan, pressing parchment to adhere it. Set aside.

Bring a medium pot of water to a simmer. Place chocolate in a medium stainless-steel bowl; place the bowl over, but not in, the simmering water to melt the chocolate, about 4 to 6 minutes.

Remove chocolate from simmering water. Thoroughly dry bottom of bowl; a drop of water will ruin the chocolate. Pour chocolate into prepared pan. Using a large metal offset spatula (angled blade), spread the chocolate evenly over the surface 1/16 inch thick. Freeze until chocolate sets, about 6 minutes.

Working quickly, use a heart-shaped cookie cutter (3 1/4 inches across at widest point), to cut out six chocolate hearts. If chocolate begins to soften, return to freezer for several minutes. Run an offset spatula under the hearts, and place in a container. Cover and freeze until ready to use, up to 2 weeks.



Chocolate and Raspberry Heart Napoleons:
Line a 9-by-13-by-2-inch baking pan (1/4 sheet) with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.

Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbon-like trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry purée to mixture; whisk to combine. Set aside.

In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.

Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.

To make the raspberry sauce, stir superfine sugar into the remaining raspberry purée (about 2 tablespoons). Refrigerate until ready to serve.

To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners’ sugar over the raspberries, if desired.