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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Inspired by Chef David Bloms recipe. Someone was looking all over the place for this recipe a few years ago. I just ran across it again so I am posting it here. It has raspberries, meringue, and chocolate. It is a pretty dessert for hot weather. Ingredients:
12 ounces semi-sweet chocolate chips |
4 ounces dark chocolate chips |
2 cups cream, 1/2and1/2 |
4 tablespoons chambord raspberry liquor |
2 pints raspberries |
1/4 vanilla bean |
3 egg whites |
1/4 cup powdered sugar |
1/2 cup raspberries |
1 tablespoon chambord raspberry liquor |
Directions:
1. Heat half and half to a boil.
2. In a heat proof bowl mix the semi-sweet and dark chocolate chips together.
3. Pour hot cream over chips.
4. Whisk until smooth.
5. Add raspberry liqueur and stir just until combined.
6. In heat proof bowls add 15 raspberries to each bowl.
7. Pour soup over.
8. Top with meringue.
9. Scrape contents of vanilla bean into egg whites.
10. Gradually add sugar, beating until it forms stiff peaks.
11. Dollop like a floating island onto soup; broil until lightly browned.
12. Blend raspberries and liqueur and run through sieve to remove seeds; make dots around the island.
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