Categories: frozen dessert

Ingredients

• 2 cups milk
• Raspberry sauce:
• 3 (oz.) pkg. frozen raspberries, in syrup, thawed
• juice of 1/2 orange
• 1/2 cup sugar, or to taste
• 1 1/2 Tbsp. cornstarch

Directions

1. Prepare an 8 1/2 × 4 1/2 inch loaf pan by lining bottom and sides with a double layer of wax paper that extends over each edge of pan. Set aside.
2. In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally

3. until the chocolate is melted and mixture is smooth. Add the sugar, butter and cocoa, and whisk until completely dissolved. Do not allow this mixture to boil. When the mixture looks smooth, strain into a medium bowl, add orange flavoring and set aside to cool.

4. In a small microwave-safe cup sprinkle the gelatin over cold water and allow mixture to soften for2 to 3 minutes. Microwave on high (100%) for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.
5. Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.
6. To make the raspberry sauce: Process undrained berries and orange juice in processor or blender until smooth. Strain.
7. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. remove from heat and allow to cool.

8. makes about 3 cups sauce.

9. To serve: Remove from freezer about 20 minutes before serving. Place 2 or 3 Tbsp. raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slice s of orange zest and partially frozen whole raspberries. Pass any extra sauce around the table.

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