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Chocolate Dipped Gooseberries
1
2
1
2
1
Cup Fondant
Tablespoon Simple syrup
/2 Pound Semisweet chocolate; chopped
Dozen fresh cape gooseberries; husks on
3 1/2 Fat; 10 Other Carbohydrates
In the bowl of a small double boiler, combine the fondant and 2 tablespoons
of the simple syrup. Heat the fondant, stirring with a wooden spoon. The
mixture should be light but able to coat the back of a spoon. If the mixture
is too thick, add some of the remaining simple syrup. In another double
boiler heat the chocolate, stirring occasionally until the chocolate melts.
Line a baking sheet with parchment paper. Peel back the husks from each
berry. Holding the husks, dip each berry 3/4 of the way in the fondant.
Place the berries on a baking sheet. Refrigerate until the fondant is firm
to the touch, about 30 minutes. Holding the husk, dip each berry in the
melted chocolate. Refrigerate until the chocolate is firm to the touch,
about 30 minutes. Remove and serve on a serving platter.
Yield: 2 dozen
Chocolate Dipped Gooseberries
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