Chambord Gelee With Chocolate Cream

Total Time: 4 hrs 25 mins Preparation Time: 45 mins Cook Time: 3 hrs 40 mins

Ingredients

• Servings: 4
• 12 ounces frozen berries (blackberry "and or" raspberries)
• 2 tablespoons sugar
• water
• 1 vanilla bean
• 1/2 cup chambord raspberry liquor
• 1 (2 1/2 teaspoon) envelope unflavored gelatin
• 6 ounces fresh raspberries
• 1 1/2 ounces godiva ivory chocolate, chopped
• heavy cream
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• fresh raspberry
• fresh tarragon or mint sprig

Recipe

• 1 make gelee:.
• 2 place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
• 3 using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
• 4 heat over medium-high heat to a boil. reduce heat and simmer for about 30 minutes.
• 5 strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. if you have less, add more water to the berries.).
• 6 cook for another 5 minutes, then strain again.
• 7 place 1/3 cup water and chambord in a small bowl. sprinkle gelatin over the mixture. let stand for 1 minute or until softened.
• 8 stir into the hot berry juice. whisk until gelatin is completely dissolved. (there should be about 2 cups of liquid).
• 9 place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
• 10 divide juice mixture among glasses.
• 11 refrigerate for at least 2 hours.
• 12 make chocolate cream:.
• 13 place chocolate and 2 tablespoons heavy cream in microwavable bowl. microwave on high for 30 seconds. stir until smooth and cool to room temperature.
• 14 refrigerate for 10 minutes or until chilled.
• 15 beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
• 16 fold 1/3 of this mixture into cooled chocolate. fold in remaining cream.
• 17 to serve, divide the chocolate cream among the glasses.
• 18 garnish with raspberries, fresh tarragon and/or mint sprigs.