Home Party Dessert Recipe
6/24/2014
Raspberry and White Chocolate Bread Pudding
1 T unsalted butter, softened
4 plain day-old croissants, cut into 1"cubes
3 cups heavy cream
1 vanilla bean, halved lenghwise
4 oz white chocolate, finely chopped
1/4 cup dark rum
2 T sugar
1 pint fresh raspberries
4 large eggs
2 large egg yolks
whipped cream for serving
>how to make<
*Preheat the oven to 350 degrees.
*Grease a 9" square baking dish with the butter.
*Spread the croissant cubes out in an even layer in the bottom of the prepared baking dish. Set aside.
*Pour the cream into a medium saucepan.
*Use the back of a paring knife to scrape the vanilla seed from the bean and add both to the cream.
*Stir in the white chocolate.
*Heat over medium-low heat, stirring often, until the white chocolate is melted, about 5 minutes.
*Turn off the hear and set aside.
*In a small saucepan, heat the rum, sugar, and 1/4 cup of water over medium-low heat, stirring often, until the sugar is dissolved, about 10 minutes.
*Place the raspberries in a medium bowl and pour the rum syrup over the berries.
*Gently stir to combine.
*Cover the croissant cubes with the rum-soaked raspberries and syrup.
*Whisk together the eggs and egg yolks in a large bowl.
*Remove the vanilla bean from the white chocolate mixture and then whisk about 1 cup of the white chocolate mixture into the eggs.
*Once the bottom of the bowl is warm, whisk in the remaining white chocolate mixture.
*Use a rubber spatula to scrape this mixture evenly over the raspberries and croissant cubes.
*Place the pan with the bread pudding in a roasting pan.
*Fill the roasting pan with enough warm water to reach halfway up the sides of the baking dish.
*Bake for about 25 minutes, or until the center of the pudding is set and a cake tester inserted into the center comes out clean.
*Remove the the oven and cool completely.
*Serve with a dollop of whipped cream, if using.
-serves 8 or more-
1 T unsalted butter, softened
4 plain day-old croissants, cut into 1"cubes
3 cups heavy cream
1 vanilla bean, halved lenghwise
4 oz white chocolate, finely chopped
1/4 cup dark rum
2 T sugar
1 pint fresh raspberries
4 large eggs
2 large egg yolks
whipped cream for serving
>how to make<
*Preheat the oven to 350 degrees.
*Grease a 9" square baking dish with the butter.
*Spread the croissant cubes out in an even layer in the bottom of the prepared baking dish. Set aside.
*Pour the cream into a medium saucepan.
*Use the back of a paring knife to scrape the vanilla seed from the bean and add both to the cream.
*Stir in the white chocolate.
*Heat over medium-low heat, stirring often, until the white chocolate is melted, about 5 minutes.
*Turn off the hear and set aside.
*In a small saucepan, heat the rum, sugar, and 1/4 cup of water over medium-low heat, stirring often, until the sugar is dissolved, about 10 minutes.
*Place the raspberries in a medium bowl and pour the rum syrup over the berries.
*Gently stir to combine.
*Cover the croissant cubes with the rum-soaked raspberries and syrup.
*Whisk together the eggs and egg yolks in a large bowl.
*Remove the vanilla bean from the white chocolate mixture and then whisk about 1 cup of the white chocolate mixture into the eggs.
*Once the bottom of the bowl is warm, whisk in the remaining white chocolate mixture.
*Use a rubber spatula to scrape this mixture evenly over the raspberries and croissant cubes.
*Place the pan with the bread pudding in a roasting pan.
*Fill the roasting pan with enough warm water to reach halfway up the sides of the baking dish.
*Bake for about 25 minutes, or until the center of the pudding is set and a cake tester inserted into the center comes out clean.
*Remove the the oven and cool completely.
*Serve with a dollop of whipped cream, if using.
-serves 8 or more-
Labels: bread pudding recipe, raspberry bread pudding recipe, white chocolate bread pudding recipe
6/09/2014
Raspberr Almond Truffle Tart
(for tart crust)
1/2 cup blanched slivered almonds
5 T sugar
1/4 t vanilla extract
1/8 t almond extract
1 cup all purpose flour
1/4 t salt
9 T chilled unsalted butter, cut into pieces
3 T ice water
(for filling)
1/2 cup red current jelly
2 t sugar
6 oz bittersweet or semisweet chocolate, chopped
2 T unsalted butter
2/3 cup whipping cream
2 pints raspberries
chocolate shavings
powdered sugar
>how to make<
(for crust)
*Combine first 4 ingredients in processor.
*Process using on/off turns until alonds are finely chopped.
*Add flour and salt and blend until mixed.
*Add 9 T butter and cut in using on/off turns until mixture resembles coarse meal.
*Mix in enough water until dough begins to clump together.
*Gather dough into ball; flatten into disk.
*Wrap in plastic and refrigerate 30 minutes.
*Position rack in center of oven and preheat to 400 degrees.
*Roll out dough on lightly floured surface to 13" round.
*Fold dough in half.
*Transfer to 9" diameter tart pan with removable sides.
*Unfold dough. Trim edges, leaving 1/4" border.
*Fold border over to form thick sides.
*Press dough against sides of tart pan.
*Freeze 10 mintes.
*Pierce bottom of dough all over with fork.
*Bake until golden, piercing with toothpick if crust bubbles and pressing up sides with back of fork if slipping, about 25 minutes.
*Transfer to rack; cool.
(for filling)
*Simmer jelly and sugar in heavy small saucepan until slightly thickened, stirring constantly, about 2 minutes.
*Brush inside of crust with about 1.5 T jelly mixture.
*Place 6 oz chocolate and 2 T butter in medium metal bowl.
*Bring cream to simmer in small saucepan.
*Pour over chocolate mixture; let stand 1 minute.
*Stir chocolate mixture until melted and smooth.
*Pour into crust.
*Chill until filling is set, at least 4 hours or overnight.
*Starting at edge, arrange berries in circles atop tart.
*Rewarm jelly mixture; brush over berries.
*Sprinkle chocolate shavings in center of tart.
*Lightly sift powdered sugar over chocolate shavings.
*Remove pan sides.
-makes 12-
(for tart crust)
1/2 cup blanched slivered almonds
5 T sugar
1/4 t vanilla extract
1/8 t almond extract
1 cup all purpose flour
1/4 t salt
9 T chilled unsalted butter, cut into pieces
3 T ice water
(for filling)
1/2 cup red current jelly
2 t sugar
6 oz bittersweet or semisweet chocolate, chopped
2 T unsalted butter
2/3 cup whipping cream
2 pints raspberries
chocolate shavings
powdered sugar
>how to make<
(for crust)
*Combine first 4 ingredients in processor.
*Process using on/off turns until alonds are finely chopped.
*Add flour and salt and blend until mixed.
*Add 9 T butter and cut in using on/off turns until mixture resembles coarse meal.
*Mix in enough water until dough begins to clump together.
*Gather dough into ball; flatten into disk.
*Wrap in plastic and refrigerate 30 minutes.
*Position rack in center of oven and preheat to 400 degrees.
*Roll out dough on lightly floured surface to 13" round.
*Fold dough in half.
*Transfer to 9" diameter tart pan with removable sides.
*Unfold dough. Trim edges, leaving 1/4" border.
*Fold border over to form thick sides.
*Press dough against sides of tart pan.
*Freeze 10 mintes.
*Pierce bottom of dough all over with fork.
*Bake until golden, piercing with toothpick if crust bubbles and pressing up sides with back of fork if slipping, about 25 minutes.
*Transfer to rack; cool.
(for filling)
*Simmer jelly and sugar in heavy small saucepan until slightly thickened, stirring constantly, about 2 minutes.
*Brush inside of crust with about 1.5 T jelly mixture.
*Place 6 oz chocolate and 2 T butter in medium metal bowl.
*Bring cream to simmer in small saucepan.
*Pour over chocolate mixture; let stand 1 minute.
*Stir chocolate mixture until melted and smooth.
*Pour into crust.
*Chill until filling is set, at least 4 hours or overnight.
*Starting at edge, arrange berries in circles atop tart.
*Rewarm jelly mixture; brush over berries.
*Sprinkle chocolate shavings in center of tart.
*Lightly sift powdered sugar over chocolate shavings.
*Remove pan sides.
-makes 12-
Labels: chocolate tart recipe, raspberry almond truffle tart recipe, raspberry tart recipe, tart recipe
