(From my friend Sarah Gale)
1 box Nonni's original biscotti
1/2 stick melted butter
10 oz extremely good quality chocolate, chopped up (I use Ghirardelli dark chocolate chips)
1 cup (half pint) heavy cream
12 oz package frozen raspberries, thawed
1 Tbl sugar
Preheat oven to 375. In a blender or food processor, crush the biscotti into crumbs. Stir in the melted butter and press into a pie or tart pan. Bake at 375 for 8 minutes. Remove and let cool completely. In the blender or food processor, puree the raspberries. Stir in the sugar and let it sit for a bit so the juices come out from the sugar. Strain out the seeds and set the puree aside. In a large microwave safe bowl, heat the cream for 1 minute and 30 seconds so that it's hot, almost but not quite boiling. Add the chopped chocolate to the hot cream and make sure it's all submerged. Let it sit for 5 minutes, then whisk it all together. It should be the consistency of a thin pudding. Add in 1/3 cup of the raspberry puree and pour it all into the cooled biscotti crust. Refrigerate for a few hours until set. To serve, slice into 12 very thin slices and drizzle with extra raspberry puree. Whip cream on top is yummy as well :)
No comments:
Post a Comment