Valentine Pave
Source of Recipe
Aunt Saunny
2 cups Milk
6 ounces Bittersweet chocolate
1 cup Sugar
1/2 cup Butter
1 cup Cocoa
1 teaspoon Orange flavoring OR
2 drops Orange oil
2 teaspoons Unflavored gelatin
1 cup Heavy whipping cream
-----RASPBERRY SAUCE-----
3 packages 10-oz. frozen raspberries in -- syrup, thawed
1/2 Orange -- juice of
1/2 cup Sugar -- or to taste
1 1/2 tablespoons Cornstarch
Pave - Line an 8 1/2-by-4 1/2-inch loaf pan with a double layer of
wax paper which extends over each edge of the pan. Set aside. In a
heavy saucepan over medium-low heat, bring milk to a simmer. Add
bittersweet chocolate. Stir until mixture is smooth.
Add sugar, butter and cocoa, and whisk until completely
dissolved. Do not allow this mixture to boil. When smooth,
strain into medium bowl; add orange flavoring and cool. In a
small heat-proof cup, sprinkle gelatin over 3 tablespoons cold water
and allow mixture to soften 3 minutes. Microwave on high for 20
seconds and allow to stand for 2 minutes or until granules are
completely dissolved. Blend into chocolate mixture; set aside. Beat
cream in a chilled bowl with chilled beaters. Cool chocolate mixture
to room temperature; fold in whipped cream. Pour into loaf pan;
freeze 6 hours overnight. Yields 16 slices.
Raspberry Sauce - Process undrained berries and orange juice in
processor or blender until smooth. Strain. In a small saucepan, blend
sugar, cornstarch and strained berries. Place over medium heat and
bring to a simmer, stirring frequently. Reduce heat and continue
stirring until sauce thickens. Remove from heat; cool. Makes 3 cups.
To Serve: Remove from freezer 20 minutes before serving. Place 2-3
tablespoons raspberry sauce on each plate. Slice with a clean knife
dipped in warm water and place a slice on each plate. Garnish with
orange zest, and whole berries.
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