The white chocolate and raspberry tart we featured last fall proved to be one of our most popular entries. Our recent ice cream adventure also generated a lot of interest, so we thought we’d try something along these themes for the ending to a recent Valentine’s dinner: raspberry-rose ice cream alongside decadent chocolate shortbread with dark chocolate ganache.
To make the ice cream, we added a raspberry coulis, about a teaspoon of rose water and a little Framboise eau-de-vie to the basic ice cream recipe we started exploring a few weeks ago. Rose water can have a strong, over-powering flavour, but if you add it by drops and taste as you go, you’ll find a point where the raspberry and rose flavours lock into balance. A very romantic harmony, especially with all that chocolate.
The shortbread recipe is slightly adapted from Fine Cooking’s Chocolate! special issue – they called for pistachios, but we substituted fresh raspberries instead. With or without the ice cream, you can’t go wrong this chocolate double-feature.
[fbshare]Raspberry-chocolate shortbread wedges
Adapted from Fine Cooking, Chocolate 2010
for the shortbread
½ cup room temp butter (more for the pan)
½ cup granulated sugar
¾ cup good cocoa
¼ teaspoon salt (less if desired)
1 egg yolk
½ teaspoon vanilla extract
1 cup flour
for the glaze
6 oz dark chocolate
3 tablespoons butter
Raspberries to serve on the side
- Center the baking rack in the oven and preheat to 3500F. Lightly butter a 9 ½ inch fluted tart pan with removable bottom.
- In a medium bowl, mix butter, sugar, cocoa and salt. Mix with an electric mixer until well combined, scraping the bowl. Add the egg yolk and vanilla and mix until just combined.
- Add the flour on low speed and mix about one minute more until combined.
- Press dough flat into tart pan (not up the sides) and bake until the top is not glossy and barely starts to pull away from the sides – about 25 minutes.
- Before the shortbread is done, melt the chocolate and butter together for the glaze. Transfer to baking rack and spread the glazed over the finished shortbread while it is still warm.
- Serve with raspberries and raspberry rosewater ice cream.
Raspberry-Rose Ice Cream
12 oz fresh or frozen raspberries
1 teaspoon rosewater
½ cup of sugar
¼ cup of framboise eau de vie
2 C heavy cream, divided
1 C whole milk
¾ C sugar
salt
5 egg yolks
- Purée and strain the raspberries. Combine with sugar and framboise.
- For the ice cream, follow the directions for Olive Oil and Pine nut ice cream, but add the raspberry coulis, rosewater and framboise intsead of the olive oil and pine nuts.
Perfect… I am dying for some decadent chocolate!
This is my kind of dessert! Yummy!
Happy Baking!
How much rosewater for the ice cream?
Both the shortbread and ice cream look amazing. Beautiful.
It’s 1 tsp. rosewater more or less, add a little at a time and taste as you go!
Oh holy lord….that ganache looks like sin!!!
Love this dessert. Beautiful photos!
I reckon the best part of this recipe (and probably highly alluring to all bakers) is that it’s unfussy! Which probably means we will be making it again and again. I’m loving the double chocolate feature!
this is chocolate and raspberry heaven. mmmmmmmmmm.
oh this looks outrageous!
Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too..’;