RUM & RAISIN MILLIONAIRE'S CHOCOLATE POTS
Pair dark chocolate and rum for this grown-up dessert. With raisins and a decadent, hidden layer of salted caramel, they're also completely make-ahead
Provided by Tom Kerridge
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- First, prepare the raisins. Put the rum in a small saucepan and bring to the boil. Stir in the raisins, then remove from the heat. Set aside to cool and plump up, at least 1 hr so they absorb almost all the rum. Tip into a bowl and mix with the dulce de leche and a large pinch of sea salt flakes. Divide the raisin caramel sauce between four dessert glasses, bowls or cups, and chill in the freezer while you make the mousse.
- Put the cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and stir to melt. Put the egg yolks and sugar in a bowl and beat using an electric whisk for 3 mins until the mixture is light, fluffy and holding its shape. Gradually pour in the chocolate cream, whisking continuously until fully combined. Spoon the mousse over the raisin caramel, then chill for at least 4 hrs. Will keep chilled for up to two days. Serve cold with an extra sprinkling of sea salt.
Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
RUM-RAISIN SHORTBREAD
Source: Maida Heatter's Book of Great Cookies These are large and thick, with rum-soaked raisins all through them. The dough is very short; the cookies are rather delicate and quite unusual. The raisins must be prepared several hours ahead of time or the day before. Makes 15 large cookies
Provided by bungalowten
Categories Dessert
Time 1h30m
Yield 15 large cookies
Number Of Ingredients 7
Steps:
- Bring the raisins and rum to a boil in a small saucepan over moderate heat. Remove from the heat, cover, and let stand for several hours or overnight. When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
- Sift together the sifted flour, baking powder and salt. Set aside.
- In the large bowl of an electric mixer cream the butter until it is very soft. Add the sugar and beat well until completely smooth. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
- Stir in the prepared raisins. Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours. Do not freeze the dough or it will become too firm to roll.
- When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
- Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly. With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
- Use a plain round cookie cutter about 2 1/2-inches in diameter. Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible. When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins. Press the scraps together, chill them, and reroll. Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
- Bake the cookies for 20 minutes, or until cookies are golden brown. Reverse the sheets top to bottom and front to back to insure even browning. With a wide metal spatula transfer the cookies to racks to cool.
- Since these are fragile the author likes to wrap them individually in clear cellophane. However you store them-handle with care.
Nutrition Facts : Calories 232.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 135.6, Carbohydrate 24.8, Fiber 0.8, Sugar 10, Protein 2.2
CHOCOLATE RUM & RAISIN CHEESECAKE
Make and share this Chocolate Rum & Raisin Cheesecake recipe from Food.com.
Provided by esperancecottage
Categories Cheesecake
Time 3h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Soak raising in rum, set aside.
- Combine graham cracker crumbs, sugar and butter: press firmly into springform pan, chill.
- Beat egg yolks and milk, sprinkle in gelatin and shisk. Stir constatny over low heat until gelatin dissolves and mixture thickens, about 5-10 minutes.
- Add coffee and chocolate chips, continue stirring over lowheat until mealted adn smooth. Remove from heat.
- Beat cream cheese and sugar until light and fluffy, gradually beat in gelatin mixture, raisins adn rum.
- Chill until mixture mounds slightly when dropped froma spoon.
- Beat egg whites utnil stiff, but not dry: fold into gelatin mixture. POur into springform pan, chill until set, about 2-3 hours. When set, decorate with choclater curls and sprinkle with icing sugar if desired.
Nutrition Facts : Calories 365.7, Fat 24.1, SaturatedFat 14.2, Cholesterol 113.7, Sodium 242.2, Carbohydrate 29.3, Fiber 0.8, Sugar 21, Protein 7.9
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