White Cocoa With Raspberry Swirl Food

SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING

Steps:

• For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
• For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
• Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
• For the cookie dough: Preheat the oven to 350 degrees F.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
• Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
• Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
• Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
• Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.

RASPBERRY HOT COCOA

Steps:

• In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil)., Place the raspberries, chocolate and sugar in a blender; cover. While processing, gradually add hot milk in a steady stream. Strain; discard seeds. Serve in mugs; top with whipped cream, marshmallows and chocolate if desired.

COCOA RASPBERRY HEAVEN

Steps:

• Pour raspberry liqueur and white creme de cacao in a cappuccino mug. Add hot chocolate and stir. Top with a dollop of whipped cream. Drizzle teaspoon of Chambord on top of the whipped cream. Top with a fresh raspberry.

RASPBERRY SWIRL FROZEN DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• For crust------------.
• Preheat oven to 350F degrees.
• Place large piece of foil on heavy large baking sheet.
• Set 8x2-inch bottomless heart-shaped cake pan atop foil.
• Wrap foil around outside and 1 inch up sides of pan.
• Butter foil and pan.
• Finely grind cookies and almonds in processor.
• Add butter and blend until mixture forms very moist crumbs.
• Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
• Bake until golden, about 10 minutes.
• Cool.
• Maintain oven temperature.
• For Filling--------------.
• Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
• Remove from over water.
• Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
• Add eggs 1 at a time, beating just until combined.
• Beat in white chocolate.
• Spoon half of batter into crust.
• Top with 3/4 cup berries.
• Spoon remaining batter over.
• Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
• Let cool for 20 minutes.
• Using fingertips, press down gently on edges of cheesecake to flatten slightly.
• For topping------------------.
• Whisk sour cream, sugar and vanilla in bowl.
• Spoon over cake, spreading to edge of pan.
• Bake 5 minutes.
• Transfer cake in pan to rack.
• Run small knife around sides of cake.
• Cool completely and chill cake overnight.
• Fold down foil along sides of pan.
• Lift cake pan off cheesecake.
• Transfer cheesecake to platter, discarding foil.
• Cover cake with berries.
• Bring jam to simmer in small saucepan, stirring often.
• Gently brush jam over berries.