Ingredients :
- 16 ounces white chocolate, chopped, not chips
- 2 cups fresh raspberries, or frozen, thawed
- 1 1/2 heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Method :
- Puree rasberries and salt in a blender or food processor
- Strain mixture throgh a fine mesh strainer, pressing to extract all the juice. Discard seeds
- Heat cream until hot, pour over white chocolate in a large bowl. Let sit one minute then stir until smooth
- Stir in rasberry juice and vanilla and refrigerate until cold, at least 4 hours or overnight
- When your ready to use it . Remove from refrigeratpr and beat the rasberry, white chocolate mixture until light and fluffy
- This makes enough for a two layer cake, 24 cupcakes or a 9 by 13 pan of brownies
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