CHOCOLATE AND RASPBERRY NAPOLEONS
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- 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.
- Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 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 puree to mixture; whisk to combine. Set aside.
- 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.
- 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.
- To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
- To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 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 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.
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Shiza Waris
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Regan white
[email protected]Meh.
Samuel Anebi
[email protected]Not bad, but not great.
Miracle
[email protected]Will definitely make again.
Tamin Tamim
[email protected]Easy to make and so tasty.
Rehan Rajput
[email protected]Delicious!
Sejan Hossain
[email protected]These napoleons were a bit too sweet for my taste, but they were still good.
Jaber Abdelhamid
[email protected]I followed the recipe exactly and my napoleons turned out perfectly. They were so beautiful and delicious.
Justine Mubanga
[email protected]These napoleons were okay. The pastry was a bit dry and the chocolate and raspberry flavors were a bit too sweet for my taste.
Maureen Kagendo
[email protected]I'm not a huge fan of chocolate and raspberry together, but these napoleons were surprisingly good. The pastry was especially good.
Saroj Shah
[email protected]These napoleons were a bit time-consuming to make, but they were worth it. They were so delicious!
Mteto Polo
[email protected]The chocolate and raspberry flavors in these napoleons were amazing. I loved the flaky pastry too.
Aleksa
[email protected]These napoleons were easy to make and absolutely delicious. I will definitely be making them again.
PMV
[email protected]I made these napoleons for a special occasion and they turned out beautifully. The chocolate and raspberry flavors were well-balanced and the pastry was perfect.
yoake_ruto
[email protected]These Chocolate and Raspberry Napoleons were a hit at my last dinner party. The combination of chocolate and raspberry was perfect, and the pastry was flaky and delicious.