"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate-Raspberry Cookies & Cream Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chocolate-Raspberry Cookies & Cream, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, May 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups frozen raspberries (about 12 ounces), thawed
5 tablespoons granulated sugar, more if needed
Few drops fresh lemon juice
Kosher salt
2/3 cup heavy cream
1/3 cup crème fraîche
21 Famous Chocolate Wafer thin chocolate cookies
6 mint sprigs

Directions:
Directions:
Put one cup of the raspberries in a small bowl, sprinkle with two tablespoons of the sugar, mash with a fork, and let sit a few minutes.

Meanwhile, put the remaining 2 cups of berries and 2 more tablespoons of sugar in a food processor (or blender) and process until the berries form a purée. Strain through a fine-mesh strainer into a small bowl, pressing with a rubber spatula to get the seeds out. Squeeze in a few drops of lemon juice and a tiny pinch of salt. Taste and add more sugar or lemon if needed. The sauce should be thin enough to drizzle. If it seems too thick, add a few drops of water. Cover and refrigerate.

In a medium bowl, combine the cream, the crème fraîche, and the remaining 1 tablespoon sugar and whip with a hand mixer until the mixture forms firm, thick peaks. Stir the mashed berries and sugar and lightly fold into the cream mixture with a rubber spatula, leaving streaks.

Reserve 6 of the cookies for decoration and crunch up the rest into uneven pieces—not too small. Fold the cookies into the cream. Cover with plastic wrap, pressing the wrap onto the surface of the cream, and chill until the cookie pieces are thoroughly softened, at least 2 hours and preferably overnight.

To serve, use an ice cream scoop or large spoon to scoop out a mound of cookies and cream into a small bowl or onto a plate. Drizzle a ribbon of raspberry sauce around the plate, tuck a cookie into the cream, and decorate with a mint sprig.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Martha Holmberg likes to make this with both crème fraîche and heavy cream, but you can use all cream if that’s easier.

I got this recipe from www.finecooking.com

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

288W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!