I've had a couple of inquiries about the chocolate torte posted below, wanting to know if the almonds may be omitted. Although I have made this recipe twice, and have made it with the almonds, (I grind them almost to a powder), I'm fairly certain that the recipe will not suffer by omitting them. Try it and see.
I will give you my recipe for Raspberry Coulis, which I had to dig for, since I generally just throw this one together.
2 Cups unsweetened fresh or frozen raspberries
2 Tbs. sugar, (you might add up to another Tbs, according to taste)
2 tsp. cornstarch
In small saucean, cook raspberries over medium heat until soft. Combine sugar and cornstarch; stir into raspberries. Cook over medium heat, stirring constantly until thick and bubbly, about 5 minutes. Strain sauce through seive.
I always pour my sauce into a squeeze-type bottle with a pointy nozzle, so that I can create designs on the plate when serving. Keep this sauce in the refridgerator, and bring it to room temp to easily squeeze.
1 comment:
So, the raspberry sauce is just like me...must be brought to room temperature to get an easy squeeze.
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