Raspberry Fondue with Meringue Cloud Hearts
¾ cup heavy cream
12 ounces Nestlé Premier white morsels
2/3 cup seedless raspberry jam
¼ cup white chocolate liqueur (Godiva is what I used)
Heat cream until bubbles appear. Remove from heat. Add white morsels and whisk until melted and smooth.
Stir in jam and liqueur.
Transfer to a fondue pot; to keep warm for an extended period of time, place over candle or burner.
If eating immediately, serve in a decorative gravy boat. Serve with meringues piped in heart shape for dipping.
Meringue Cookies: Beat ½ cup egg whites, adding 1 cup superfine sugar gradually. Pipe onto Silpat or parchment paper.
Bake at 190º for an hour, then turn off the oven and leave in. I just made sticks, not hearts.
Sandra Lee Semi-Homemade Desserts
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