Dakota Raspberry-White Chocolate Custard
with Bittersweet Chocolate Sauce
Raspberries are embedded in a creamy white chocolate custard that can be served
hot, warm or cold. This is a pretty dessert to serve when raspberries are fresh
and plentiful. Do not use bruised fruit; the color will run into the white chocolate
sauce. You must use heavy cream for this dessert; milk and lighter creams won't
3 cups unbruised fresh raspberries, rinsed and blotted dry
1 large whole egg
1/4 cup granulated sugar
Zest of 1/4 orange
1/4 teaspoon vanilla extract
2 cups heavy (whipping) cream
9 ounces white chocolate, chopped
Bittersweet Chocolate Sauce
2 ounces bittersweet chocolate, chopped
1 1/2 ounces unsalted butter, cut into small bits
1 tablespoon light corn syrup
6 mint sprigs
6 edible pansies
Heat the oven to 200 degrees F.
Divide the raspberries among 6 shallow custard dishes and place them, open
end down, in the dishes. Place the custard dishes on a sheet pan lined with
Whisk the egg, sugar, zest and vanilla extract together in a small bowl
until the eggs are foamy. Put the cream in a heavy saucepan and bring just to
the boiling point. Remove from heat. Whisking briskly, slowly pour half of the
scalded cream into the egg mixture. Whisk until smooth. Place the chopped white
chocolate in a heat-proof bowl. Whisk the cream mixture into the chopped white
chocolate, one-third at a time, whisking until smooth. Gently whisk the remaining
scalded cream into the chocolate mixture. Divide the chocolate mixture among
the custard dishes and pour or spoon over the berries, being careful not to
disturb the berries. Place the custards in the oven and bake 25 to 30 minutes.
Check the progress, leaving the oven door ajar for 5 minutes. Close the door
again and cook for 5 to 10 more minutes or until the custards are just set.
Remove from the oven and cool.
To make the sauce: Combine the chocolate, butter and corn syrup in a small
bowl set over barely simmering water. Stir until melted. Place in a squeeze
To serve: Place the custard dishes on individual serving plates. Drizzle
with chocolate sauce. Garnish each with a mint sprig and pansy.
Posted by Recipethyme at Recipe Goldmine 8/19/2001 12:24 am.
Source: Chef Ken Goff - Restaurant: Dakota - St. Paul, MN -http://dsc.discovery.com