Capirotada With Raspberry Sauce And Whipped Cream
|White bread slice||4|
|Semi-sweet chocolate||3 Ounce, melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Asadero||2 Ounce, finely grated|
|Chopped walnuts||1 Tablespoon|
|Chopped peanuts||1 Tablespoon|
|Pine nuts||2 Teaspoon|
|For raspberry sauce|
|Fresh raspberries||2 Pint|
|Orange juice||1⁄4 Cup (4 tbs) (Preferably Fresh)|
|Orange liqueur||1 Tablespoon (Such As Cointreau)|
|Raspberry liqueur||1 Tablespoon|
|Cornstarch||2 Tablespoon, mixed with 3 tablespoons water|
|For nutmeg cream|
|Heavy cream||1 Cup (16 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
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.