Try this Fondant Chocolate Raspberry Purse recipe, or contribute your own.
Suggest a better descriptionMelt butter and chocolate over a double boiler. Whip egg, egg yolks and sugar for 5 minutes until frothy. Add flour, then add butter and mix well. Lightly butter 3 sheets of phyllo dough and layer. Put 2 TBS ofchocolate mix in the center of the phyllo sheets, place 3 raspberries on top and gather the edges of the phyllo around the chocolate mix, forming a purse and twisting the overlapping phyllo douhg together to stand straight up. Place chocolate purses in a muffin tin, freeze for one hour , and then bake at 375 degrees for 15 minutes. NOTES : Using margerine would make this parve . It is an elegant dessert that can be prepared in advance. If your phyllo is very long,cut it in half. Make sure to keep it covered with a damp towel so it doesnt dry out. Recipe by: Alain Galiliano, Ritz-Carlton, Atlanta Posted to JEWISH-FOOD digest by Judith Sobel
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Serving Size: 1 Serving (2180g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5641 | ||
Calories from Fat: 3945 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 438.3g | 584 % | |
Saturated Fat 215.6g | 1078 % | |
Monounsaturated Fat 145.7g | ||
Polyunsanturated Fat 39.8g | ||
Cholesterol 9874.2mg | 3038 % | |
Sodium 3230mg | 111 % | |
Potassium 2014.8mg | 53 % | |
Total Carbohydrate 249.3g | 73 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 242.5g | ||
Protein 194.2g | 277 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5641
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