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Suggest a better descriptionMelt 8 ounces premium or imported white chocolate, chopped, with 1 cup heavy or whipping cream in medium saucepan over very low heat, stirring frequently, until completely smooth. Cool completely to room temperature. Beat 1 more cup heavy cream with a pinch salt in mixer bowl. Whisk one quarter of the whipped cream into cooled white-chocolate mixture, then fold in remaining whipped cream. Spoon into champagne or dessert glasses. Cover and refrigerate 2 to 3 hours. Serve with Raspberry Sauce and semisweet chocolate shavings (optional). Makes 8 servings. Raspberry Sauce: Process 1 package (10 oz.) frozen raspberries in light syrup in food processor. Strain through sieve, discarding seeds. Makes 1 cup. NOTES : Cooking white chocolate is a delicate matter - the secret is to melt it gently over very low heat. Recipe by: Fred Nolte chef at Sala del Toro West Palm Beach, Florida Posted to recipelu-digest by "Lynn Ratcliffe"
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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