Subj : BH&G 2357
To   : ALL
From : DAVE DRUM
Date : Fri Apr 09 2021 14:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double-Chocolate Mascarpone Raspberry Pie
 Categories: Pies, Fruits, Desserts, Cheese, Dairy
      Yield: 6 Servings
 
           Pastry for a Single-Crust
           - Pie
      8 oz Carton mascarpone cheese
      6 oz Bittersweet chocolate;
           - chopped
    1/2 c  Powdered sugar
      2 tb Raspberry liqueur
      1 c  Whipping cream
      2 c  Fresh raspberries
    1/3 c  Seedless raspberry jam;
           - melted, cooled slightly
           Semisweet chocolate shavings
           - (opt)

MMMMM------------------WHITE CHOCOLATE TOPPING-----------------------
      2 oz White baking chocolate
    1/4 c  Whipping cream
    2/3 c  Whipping cream
 
  In a small heavy saucepan heat and stir white baking
  chocolate and 1/4 cup whipping cream until chocolate melts
  and mixture is smooth; cool. In a medium chilled mixing
  bowl beat 2/3 cup whipping cream with an electric mixer on
  medium speed until mixture mounds but does not form peaks;
  turn off mixer. Add white chocolate mixture; beat on low
  speed just until stiff peaks form (tips stand straight).
  
  Set oven @ 450 degrees F.
  
  PREPARE PASTRY FOR A SINGLE-CRUST PIE: On a lightly
  floured surface, use your hands to slightly flatten
  pastry. Roll pastry from center to edges into a circle
  about 12" in diameter. Wrap pastry circle around the
  rolling pin. Unroll into a 9" pie plate. Ease pastry
  into pie plate without stretching it. Trim pastry to 1/2
  inch beyond edge of pie plate. Fold under extra pastry
  even with the plates edge. Crimp edge as desired.
  Generously prick bottom and sides of pastry with a fork.
  Line pastry with a double thickness of foil. Bake for 8
  minutes. Remove foil. Bake for 6 to 8 minutes more or
  until golden. Cool on a wire rack.
  
  MEANWHILE: in a medium saucepan combine mascarpone cheese,
  bittersweet chocolate, and powdered sugar. Cook and stir
  over medium-low heat until mixture is smooth. Remove from
  heat; stir in liqueur. Cool to room temperature.
  
  In a chilled medium mixing bowl beat whipping cream with
  an electric mixer on medium speed until soft peaks form
  (tips curl). Stir about 1/2 cup of the whipped cream into
  chocolate mixture to lighten. Fold in the remaining
  whipped cream just until combined. Spoon chocolate mixture
  into pastry shell, spreading evenly. Cover and chill for 3
  to 24 hours.
  
  To serve, in a medium bowl gently stir together
  raspberries and melted jam; spoon over chocolate mixture.
  
  Garnish with White Chocolate Topping and, if desired,
  semisweet chocolate shavings.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No one does as much harm as one going about doing good.
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