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Capirotada With Raspberry Sauce And Whipped Cream

Mexican.Chef's picture
Ingredients
For pudding
  Butter/Lard 2 Tablespoon
  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
  Raisins 1 Tablespoon
For raspberry sauce
  Fresh raspberries 2 Pint
  Orange juice 1⁄4 Cup (4 tbs) (Preferably Fresh)
  Butter 2 Tablespoon
  Sugar 2 Tablespoon
  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)
  Sugar 3 Tablespoon
  Grated nutmeg 1⁄2 Teaspoon
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Chocolate

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