Chambord Gelee With White Chocolate Cream Recipes

CHAMBORD CREAM

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

WHITE CHOCOLATE CHAMBORD

Steps:

• Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
• Add the liquors and shake well.
• Strain into a lovely stemmed glass or serve over ice.
• If this is too strong for your taste simply add a bit of cream or milk.

CHAMBORD GELEE WITH WHITE CHOCOLATE CREAM

Steps:

• MAKE GELEE:.
• Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
• Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
• Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
• Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
• Cook for another 5 minutes, then strain again.
• Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
• Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
• Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
• Divide juice mixture among glasses.
• Refrigerate for at least 2 hours.
• MAKE WHITE CHOCOLATE CREAM:.
• Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
• Refrigerate for 10 minutes or until chilled.
• Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
• Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
• To serve, divide the white chocolate cream among the glasses.
• Garnish with raspberries, fresh tarragon and/or mint sprigs.

CHOCOLATE CAMBRIDGE CREAM

Steps:

• Run a knife along the length of the vanilla pods, scraping out the seeds, and then chop up the pods. Put the seeds and pods in to a thick-bottomed pan with the milk and cream. Simmer slowly for 5 minutes for the flavor to infuse.
• In a bowl that will fit into the top of the pan, but not fall into the pan, whisk the egg yolks, sugar, and cocoa powder for a minute. Still slowly whisking, add the vanilla-flavored milk and cream and keep whisking until well mixed.
• Add 1-inch (2.5 centimeters) of hot water to the dirty pan bring to a simmer and put the bowl on top of the pan. Cook the custard slowly over the simmering water for 5 minutes, stirring often until it coats the back of the spoon.
• Strain the custard through a fine sieve into a clean container. Discard the vanilla pods.
• Preheat the oven to 300 degrees F (150 degrees C).
• Put 4 ovenproof serving dishes in a high-sided roasting tray. Divide the chocolate between them and shake flat. Carefully divide the custard mix between the dishes; making sure the chocolate isn't disturbed. Fill the tray with water until it is halfway up the sides of the dishes.
• Cook in the preheated oven for around 30 to 45 minutes until slightly wobbly in the middle. Allow to cool, then sprinkle with some sugar, and caramelize with a blowtorch.
• Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.;

WHITE CHOCOLATE-RASPBERRY CHAMBORD CRèME BRULEE

Steps:

• Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
• In a saucepan over low heat, heat the cream, ½ cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
• In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
• Set the ramekins in a large baking pan lined with a dish towel.
• Place several berries and a dash of chambord into each ramekin.
• Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake, uncovered, for 35 minutes.
• Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
• Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
• Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
• When ready to serve, position oven rack in the second-highest position and preheat the broiler.
• Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
• Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
• Set the ramekins on a baking sheet and slide it under the broiler.
• Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
• Alternatively, you may brown the tops with a torch for about 1-2 minutes.
• Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.

WHITE CHOCOLATE CHAMBORD CHEESECAKE

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
• Press evenly into the bottom and sides of a small springform pan.
• Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
• In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
• Remove from heat.
• Add 4 TB liqueur, stirring until well blended.
• Cool slightly.
• In a medium bowl, beat whipping cream at high speed until soft peaks form.
• Fold into chocolate mixture.
• Pour into prepared crust and refrigerate.
• In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
• Cook for 3 minutes or until smooth, stirring with a whisk.
• Stir in 1/4 cup liquer and cool completely.
• When cheesecake is firm, top with raspberry preserves.
• Garnish with fresh raspberries and a spring of mint.

FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM

Steps:

• Preheat the oven to 325°F.
• Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
• In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small mixing bowl, whisk buttermilk, eggs and vanilla.
• In another glass measuring cup, melt the butter in the espresso grounds and hot water.
• Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
• For the Filling:.
• Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
• Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
• Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
• Place one half of the whip cream mixture over the first two layers and spread evenly.
• Ganache:.
• Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!