Recipe: Fondant Chocolate Raspberry Purse

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Categories: Chocolate, Pies & past

Yield: 1 Servings

      6 oz European Bittersweet
           -- chocolate
      5 oz Butter
      3    Egg yolks
      4    Eggs
      4 oz Granulated sugar
      3 oz Granulated sugar
           Powdered sugar for dusting
      1    Box frozen phyllo dough
     24    Raspberries

Melt butter and chocolate over a double boiler. Whip egg, egg yolks and sugar for 5 minutes until frothy. Add flour, then add butter and mix well. Lightly butter 3 sheets of phyllo dough and layer. Put 2 TBS ofchocolate mix in the center of the phyllo sheets, place 3 raspberries on top and gather the edges of the phyllo around the chocolate mix, forming a purse and twisting the overlapping phyllo douhg together to stand straight up. Place chocolate purses in a muffin tin, freeze for one hour , and then bake at 375 degrees for 15 minutes.

NOTES : Using margerine would make this parve . It is an elegant dessert that can be prepared in advance. If your phyllo is very long,cut it in half. Make sure to keep it covered with a damp towel so it doesn't dry out.

Recipe by: Alain Galiliano, Ritz-Carlton, Atlanta

Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on Aug 06, 1998, converted by MM_Buster v2.0l.

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