Fresh Figs And Raspberries With Mint Infused Ganache Food
FRESH FIGS AND RASPBERRIES WITH MINT INFUSED GANACHE
Just reading the name sends shivers down my spine! I haven't tried this yet, but can't wait till summer! :) From Smith and Hawkens Garden Community Cookbook.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream and chopped mint in saucepan, and bring to a boil, then quickly remove from heat, cover, and allow mint to steep for 5 minutes.
- Next, place chocolate in a bowl and set a strainer over it.
- When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream.
- Discard mint.
- Gently stir cream-and-chocolate mixture until it is nice and smooth and chocolate is melted.
- Let cool just until the consistency of a thick sauce.
- Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls.
- Scatter figs and raspberries over sauce.
- Drizzle remaining sauce over fruit.
- Sprinkle with toasted almonds, garnish with mint sprigs, and serve.
- Enjoy!
- Yield: 6 to 8 servings.
- Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.
- Stuffed Fig Variation: Cut figs into halves instead of quarters. Cool the ganache to a soft, spreadable consistency. Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.
Nutrition Facts : Calories 215.1, Fat 14, SaturatedFat 7.1, Cholesterol 40.8, Sodium 12.9, Carbohydrate 23.1, Fiber 4.6, Sugar 17.2, Protein 2.7
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