Houston is HOT. If
you are familiar with the proverbial hinges of the gates of hell, we’ve got ‘em
here. Do not touch. The only upside is the plethora of fresh
berries and cherries that are in the grocery stores and markets right now. We are eating raspberries straight out of the
pint boxes like candy. The other day, we
bought 10 half pints for one dollar a piece and I wondered what to make with
them. That first group got eaten in what
seemed like a blink, and we’ve gone back for more! This time, I decided to make a frozen
dessert. Because, who can think about
turning the oven on? (Unless you have to
for #MuffinMonday – the sacrifices I make! – another tasty muffin recipe coming
to a blog near you soon.)
But on to the sane dessert which requires no oven, save the
microwave.
Ingredients
For the crust:
1/4 cup or 55g butter,
softened
1 cup or 110g graham
cracker crumbs
For the filling:
6 oz or 170g white chocolate chips (best quality you can
afford)
1 1/2 cups or 355m heavy whipping cream, divided
1 1/2 cups or 355m heavy whipping cream, divided
1/4 cup confectioners'
or icing sugar
1 teaspoon vanilla extract
For the topping:
12 oz (1 dry pint) or 340g raspberries or other berries, divided
1 tablespoon sugar
Method
Cut a piece of parchment paper to fit the bottom of your spring
form pan. Spray the pan with Pam or
butter it to help the parchment paper stick down.
Mix the butter with the graham cracker crumbs.
Dump the lot into the prepared pan and spread
around evenly. Press the buttery crumbs
to create a crust. Put the pan in the
freezer to chill.
Microwave the white chocolate chips and 1/2 cup or 120ml of
the cream in an uncovered, microwave-safe bowl for 30 seconds, then stir.
Microwave for another 20 seconds then stir
again. If necessary, microwave
additional 10- to 15-second intervals, stirring just until all chocolate is melted;
cool completely.
In a separate bowl, beat remaining cream, confectioners'
sugar and vanilla extract until stiff peaks form, being careful not to
overbeat.
Gently fold the cooled, melted white chocolate mixture into
whipped cream.
Pour into prepared graham
cracker crust and spread evenly around. Pop this in your freezer
until you are almost ready to serve.
Meanwhile, make an uncooked berry sauce by pulverizing HALF of
the berries and the sugar using a hand blender. Cover and refrigerate until you are ready to
serve.
To serve, remove the frozen torte (still on the parchment paper) from the spring form pan to
a serving dish.
If you have a big group who will finish off all or most of
the torte in one sitting, you can pour the berry sauce over the pie and then top
with the remaining berries.
If you are serving the pie slice by slice, drizzle each
piece with some of the sauce and a few of the berries. Cover the rest of the torte with cling film and
return it to the freezer.
This cold treat is both delectable and beautiful. Plus fresh summer berries! They are hard to resist.
Enjoy!
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