Capirotada With Raspberry Sauce And Whipped Cream Recipe
Ingredients
| 2 tablespoons butter or lard | ||
| 3 to 4 slices stale white bread | ||
| Semi-sweet chocolate | 3 Ounce, melted (Pudding:) | |
| Sugar | 1/4 Cup (16 tbs) (Pudding:) | |
| Ground cinnamon | 1 Teaspoon (Pudding:) | |
| 2 ounces asadero cheese, finely grated | ||
| Walnuts | 1 Tablespoon, chopped (Pudding:) | |
| Peanuts | 1 Tablespoon, chopped (Pudding:) | |
| Pine nuts | 2 Teaspoon (Pudding:) | |
| Raisins | 1 Tablespoon (Pudding:) | |
| Raspberry sauce | ||
| Raspberries | 2 Pint (Pudding:) | |
| Orange juice | 1/4 Cup (16 tbs) (Pudding:) | |
| Butter | 2 Tablespoon (Pudding:) | |
| Sugar | 2 Tablespoon (Pudding:) | |
| Orange liqueur | 1 Tablespoon (Pudding:) | |
| 1 tablespoon raspberry liqueur | ||
| 2 tablespoons cornstarch mixed with 3 tablespoons water (optional) | ||
| Nutmeg cream | ||
| Heavy cream | 1 Cup (16 tbs) (Pudding:) | |
| Sugar | 2 Tablespoon (Pudding:) | |
| Nutmeg | 1/2 Teaspoon, grated (Pudding:) | |
Directions
Preheat the oven to 250°F.
In a heavy skillet, heat the butter until it's hot, add the bread, and fry until it's golden.
Remove the bread and drain it on paper towels.
In a heavy saucepan over medium-high heat, add the chocolate, sugar, cinnamon and 1 cup water.
Bring it to aboil, reduce the heat, and simmer while stirring to form a syrup, about 5 minutes.
Lightly oil a 9 x 12-inch baking dish or pan.
Layer the bread, cheese, syrup, nuts and raisins in the pan; cover the pan; and bake for 30 to 45 minutes, or until golden.
Remove the pan and let it cool.
To make the sauce, combine all the ingredients except the cornstarch and water in a saucepan and bring it to a boil.
Reduce the heat and simmer for 15 minutes.
Remove and strain the sauce.
If the sauce is too thin, return it to the pan, heat it, and stir in the cornstarch mixture and thicken it to the desired consistency.
Whip the cream with the sugar and nutmeg until it's thick.
To assemble, place the pudding on a plate or in a bowl.
Drizzle the sauce over the pudding, top with the cream, and serve at room temperature.
In a heavy skillet, heat the butter until it's hot, add the bread, and fry until it's golden.
Remove the bread and drain it on paper towels.
In a heavy saucepan over medium-high heat, add the chocolate, sugar, cinnamon and 1 cup water.
Bring it to aboil, reduce the heat, and simmer while stirring to form a syrup, about 5 minutes.
Lightly oil a 9 x 12-inch baking dish or pan.
Layer the bread, cheese, syrup, nuts and raisins in the pan; cover the pan; and bake for 30 to 45 minutes, or until golden.
Remove the pan and let it cool.
To make the sauce, combine all the ingredients except the cornstarch and water in a saucepan and bring it to a boil.
Reduce the heat and simmer for 15 minutes.
Remove and strain the sauce.
If the sauce is too thin, return it to the pan, heat it, and stir in the cornstarch mixture and thicken it to the desired consistency.
Whip the cream with the sugar and nutmeg until it's thick.
To assemble, place the pudding on a plate or in a bowl.
Drizzle the sauce over the pudding, top with the cream, and serve at room temperature.
Chef
