Friday, June 10, 2005

Raspberry Frozen Yogurt in White Chocolate Dessert Cups

I made the raspberry frozen yogurt yesterday in an attempt to use up the already opened bag of frozen raspberries. When it turned out quite good, I decided to dress it up by making meringue dessert cups to serve it in. This serving idea was inspired by Dilek's Melba Eis Terrine. I even had the right number of egg whites left from the tartlets. However, when I did not want to turn on the oven on such a hot day, I thought of chocolate dessert cups as an alternative. Many years ago, I made these frequently, in fact I used to keep several of them in my freezer to serve chocolate mousse in. This time, I only made 2 cups--this is another great thing about individual desserts, you can make as few as you want. The most difficult part was to separate the foil from the chocolate lining, but once started, it peeled quickly and easily. Zeynep said that the white chocolate cups melted in the mouth and complemented the raspberry flavor very well.

Raspberry Frozen Yogurt

2 c lowfat vanilla yogurt (you can make your own by adding sugar and vanilla to yogurt.)
1/2 c whole milk
1/4 c sugar
12 oz bag frozen raspberries, thawed and sieved to get rid of the seeds (I used a little less since the bag was already opened)

Combine yogurt, milk and sugar in a mixing bowl, mix until the sugar is dissolved. Add the raspberry puree, mix until combined. Pour mixture into freezer bowl of your ice cream machine and let mix until thickened, about 25-30 minutes.

White Chocolate Dessert Cups and Leaves

2 oz good quality white chocolate, cut into tiny pieces
Tinfoil muffin liners
Non poisonous, thick veined leaves, washed and well-dried
Pastry brush

Melt the chocolate over a pan of simmering water. (2 oz chocolate is too much for 2 dessert cups, but I like to err on the more side rather than less, since you can always remelt and use the leftover later.) Brush the insides of muffin liners and the veined sides of leaves with an even coat of chocolate. Place shortly in your freezer. Give them a second coat of chocolate and return again to the freezer. After a few minutes, take them out one at a time, and gently but quickly, peel off the tinfoil (or the leaves). If the chocolate tends to soften with your body heat, return briefly to the freezer. Keep the shells in the freezer until serving time. (Let me note that if you temper your chocolate beforehand, you will not need to keep them in the freezer, but you will compromise the melt-in-your-mouth quality.)