Meridian Industrial

Chocolate Raspberry Baskets

2/6/2018 | Amy White

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“Heart” it or hate it, Valentine’s Day is here again. Indulge your inner chef and your sweet tooth at the same time with this easy but
elegant recipe. The red-raspberry filling topped with the holiday-required chocolate inside a pretty puff pastry basket makes the
perfect sweet for your sweet. Or, if you are celebrating “Pal-entine’s Day” with friends, this recipe can make up to nine individual
servings. What’s not to love?

WHAT YOU'LL NEED

12 ounces fresh raspberries, divided
3 tbsp. pomegranate juice
2 tbsp. raspberry preserves
1/4 cup sugar
3 tbsp. corn starch mixed with 2 tsp.
pomegranate juice
1/4 tsp. pure vanilla extract
1 package frozen puff pastry, thawed
3 tbsp. semi-sweet mini chocolate chips
Flour for dusting workspace
1 egg beaten for glaze
3 tbsp. sugar
Whipped cream or gelato (optional)

HOW YOU'LL MAKE IT

TO MAKE THE FILLING: Place 6 ounces of the raspberries, pomegranate juice, raspberry preserves
and sugar in a medium saucepan over medium heat. Bring to a simmer, then reduce heat
and cook for 5 minutes. Stir in the corn starch and pomegranate juice mixture. Add vanilla
extract and simmer another 2 minutes, stirring until thick and glossy. Gently fold in the
remaining 6 ounces of berries and allow to cool completely.


TO MAKE THE BASKETS: 1) Preheat oven to 400o F. 2) On a lightly floured workspace, roll out any
creases in the thawed dough. Cut dough into 9 equal squares. For each square, assemble a
basket: using a paring knife, leaving ¼-inch edge all around the square, cut an “L” starting at
the top left corner, then cut a “7” starting from the top left corner. Be sure not to cut through
the pastry at the bottom or to connect the cuts of the L or the 7. Brush beaten egg over the
top of the pastry. 3) Starting at the bottom left corner, take the outside corner and fold it
over to the inside corner of the square to resemble a frame. Do the same for the right top
outside corner to the left inside corner. There should be a two “handles” on opposite sides
of the pastry. 4) Brush the outside of each square with beaten egg and sprinkle with sugar.
Fill each basket with a tablespoon of the raspberry filling and sprinkle with chocolate chips.
5) Bake until the pastry is golden and puffed 10-15 minutes. Serve with whipped cream or
gelato if desired.

 

Local personal chef and caterer LISE JAEGER, owner of Chef for Hire, LLC is
a Johnson & Wales graduate, who has been cooking throughout Connecticut and
northwestern Massachusetts for over 20 years. She is continually developing new
recipes and teaches cooking classes privately and at local colleges. Inspired by all different
styles of cooking, Chef Lise's menus span the globe and entice her clients to a deliciously
memorable experience.

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