This easy and elegant dessert is perfect for a special occasion. Creamy and rich white chocolate is best served with a tart raspberry coulis and fresh berries.
|1||Tenderflake® Frozen Deep Dish Pie Shell, thawed|
|3 tbsp||(45 mL) White cacao liqueur (or water)|
|1.5 tsp||(7 mL) Unflavored gelatin|
|1.25 cups||(300 mL) Chilled whipping cream (35%), divided|
|7 oz||(200 g) Good quality white chocolate, chopped|
|2||(6 oz/170 g) Containers fresh raspberries|
|.25 cup||(60 mL) Sugar|
|Mixed seasonal berries|
BAKE pie shell according to package instructions. Set aside to cool.
HEAT white cacao liqueur in a small saucepan over medium heat. Sprinkle with gelatin and let stand for 5 minutes. Add ¾ cup (175 mL) cream and stir over low heat until gelatin dissolves.
ADD white chocolate and stir until smooth and melted. Transfer to a medium bowl and refrigerate for 30 minutes, stirring several times.
WHIP remaining whipping cream until soft peaks form. Fold into white chocolate mixture. Spoon filling into cooled pie crust. Smooth surface with a spatula or palette knife dipped in water. Refrigerate 2-3 hours until filling is set.
COMBINE berries and sugar in a small saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved. Push mixture through a mesh sieve; discard seeds and cool liquid until ready to use.
SLICE pie and serve topped with coulis and mixed berries.
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