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Serves
4
Writer Notes
Inspired by a meal I ate in Oleana, a restaurant in Cambridge, this recipe draws on the Center Eastern tradition of stuffing fruits and greens—a broken-down recipe with a twist. It be new, fruity, sweet, creamy, and crunchy with out note. —Katarina Jankov
Test Kitchen Notes
This used to be in actuality vivid. The white chocolate whipped cream in actuality made it. The candied nuts added a big texture and my fruit used to be spruce sweet, so it used to be this kind of yummy dessert. Straightforward but with a in actuality vivid presentation, so while it is doubtless you’ll perhaps perhaps also perhaps be having a dinner event and haven’t got time for an elaborate dessert, this is able to tag. —Anna Francese Gass
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Test Kitchen-Accredited
Ingredients
- For the white chocolate cream:
4 ounces
white chocolate, finely chopped
1 cup
heavy cream
1 teaspoon
vanilla extract
- For the dolma:
1/2 cup
sugar
1/4 cup
water
1/2 cup
uncooked pistachios
1/2 cup
uncooked marcona almonds
4
spruce, ripe peaches
1 cup
raspberries
2 ounces
white chocolate, shaved
Directions
- For the white chocolate cream:
- Melt the white chocolate in a pot over medium heat. Let cool rather bit.
- Add vanilla to the heavy cream and beat it with a hand-held mixer till it forms soft peaks. Add in rather little bit of the cream into the melted chocolate. Mix successfully so no lumps fabricate.
- Slowly add the chocolate combination into the cream and beat on low tempo till soft peaks fabricate.
- For the dolma:
- Combine water and sugar in a pot over medium heat till the sugar is dissolved. Bring to a boil and add the pistachios and almonds. Prepare dinner and scramble the combination till ample water has evaporated to leave a candy-cherish coating on the nuts. Pour onto wax paper, separate with a fork, and design apart.
- Slash the peaches in half and earn the pits. Stuff them with raspberries and high them with the white chocolate cream.
- Plate the peaches; sprinkle the candied nuts, extra rasberries, and shaved white chocolate on high and spherical.
