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| CHOCOLATE AND RASPBERRY HEART NAPOLEONS |
| Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert |
| 3 half-pint containers of fresh raspberries (about 18 ounces) or 1 pound frozen raspberries |
| 2 tablespoons kirsch or champagne |
| 1 tablespoon superfine sugar |
| Bittersweet Chocolate Hearts |
| Confectioners' sugar, for garnish |
| 1. Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if |
| using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer |
| until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to |
| a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool. |
| 2. Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. |
| Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, |
| corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until |
| mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface |
| should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; |
| whisk mixture while it cools. Add 3/4 cup raspberry purée to mixture; whisk to combine. Set aside. |
| 3. In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, |
| about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat |
| until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment |
| until stiff; fold into egg whites. |
| 4. Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking |
| pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This |
| can be prepared up to 2 days in advance. |
| 5. To make the raspberry sauce, stir superfine sugar into the remaining raspberry purée (about 2 |
| tablespoons). Refrigerate until ready to serve. |
| 6. To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out |
| four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a |
| chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each |
| chocolate heart, and repeat layering until there are three layers of chocolate and two layers of |
| semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and |
| sift confectioners’ sugar over the raspberries, if desired. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated