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Line a baking sheet with
parchment paper and set aside.
Melt the white chocolate
in a stainless steel bowl over a saucepan of hot water, making sure that the
water does not touch the bottom of the pan. Stir until smooth. Watch
carefully as white chocolate burns easily. Remove from heat, and using an
offset spatula, spread the chocolate into a 10 inch (25 cm) square on the
prepared baking sheet. With a spoon evenly drizzle the raspberry purée
over the surface of the white chocolate. Using toothpick or bamboo skewer
swirl the raspberry purée
through the chocolate to get the desired design.
Let the chocolate
brittle set at room temperature for 2 to 3 hours or until firm. Cut the
brittle into the desired shape and size pieces and then peel the parchment paper
off the brittle. The raspberry puree is slightly sticky, so handle carefully.
Store in
the refrigerator in an airtight container for several days.
Adapted from Four-Star
Desserts by Emily Luchetti
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