Recipe - Gang Ba Curry Paste

One half cup Whipping cream
8 ounce Chopped semisweet chocolate
One fourth cup Butter
One fourth cup Confectioner's sugar
1 Pack (12 oz) frozen
Unsweetened raspberries
One fourth cup Sugar
1 tablespoon Cornstarch
2 tablespoon Cold water
1 teaspoon Lemon juice

To make ganache: place cream in pan & heat until it just starts to boil.
Stir in chocolate & butter until smooth & melted. Stir in confectioners
sugar. Refrigerate until slightly firm, about 30 minutes. Using pastry bag
fitted with a star tip, pipe ganache onto baking sheet lined with wax
paper. Or mixture can be spooned out & smoothed into heart shapes.
Refrigerate or freeze until firm. Meanwhile, place berries & sugar in a 1
quart bowl. Cook until mixture starts to boil. Combine cornstarch & water,
stir into berries with lemon juice. Cook until slightly thick. Strain;
discard seeds. Refrigerate until chilled. Before serving, thin with a
little water to desired consistency. To serve, pour a thin layer of sauce
onto small plate. Carefully place ganache in center. Submitted By
THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini