ELEGANT TUXEDO CREAM DESSERT WITH RASPBERRY COULIS

Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis

I was recently given the assignment of providing a fancy dessert for a formal dinner at my church.  I only had a couple of days to come up with something that was elegant, yet fairly easy to prepare since we needed to serve about 70 people!  I love making desserts and have made quite a few that are super delicious, but none of them were very “fancy” so I began searching through all of my cookbooks.  I finally found this Tuxedo Cream Dessert in the 2011 Taste of Home Contest Winning Recipes cookbook and decided to give it a try.  It is AMAZING!  It really isn’t very complicated, it only requires a few ingredients and the presentation was beautiful and definitely fancy – it was a huge success!   The best part is that I could make it the day before and not have to worry about getting all of it ready at the last minute!

TUXEDO CREAM DESSERT

Chocolate Layer:
1 3/4 tsp unflavored gelatin
2 Tbsp cold water
1 1/2 cups whipping cream, divided
3/4 cup semisweet chocolate chips

Vanilla Layer:
1 3/4 tsp unflavored gelatin
2 Tbsp cold water
1 2/3 cup whipping cream, divided
1/4 cup sugar
2 tsp vanilla extract

Raspberry Coulis:
12 oz frozen raspberries
1/2 cup sugar
3 Tbsp water

Prepare an 8X4 inch loaf pan by coating it with cooking spray.  (My test batch was done in a 9X5 pan and it still works but the shape isn’t quite as pretty – your slices will be a lot shorter and wider.  I think it would be fun to make in individual molds too, but that wasn’t very practical for a large group!) 

CHOCOLATE LAYER: In a small bowl, sprinkle the gelatin over the cold water and let stand while preparing the rest of the mixture.  In a small saucepan, bring 1 cup cream to a simmer over medium heat.  Stir 1/2 cup of the warm cream into the gelatin/water mixture and stir until the gelatin is completely dissolved.  Add the chocolate chips to the cream that is left in the saucepan and stir until the chocolate is melted.  Add the gelatin mixture to the chocolate mixture and then add the remaining 1/2 cup whipping cream.  Stir until well combined.  Pour into the prepared loaf pan and then cover with plastic wrap.  Refrigerate for about 45-60 minutes or until firm.

Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis
Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis
Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis
Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis

VANILLA LAYER:  In a small bowl, sprinkle gelatin over the cold water and let stand.  In a small saucepan, bring 1 cup cream and sugar to a simmer.  Stir in the gelatin mixture until the gelatin is completely dissolved.  Stir in the vanilla and remaining 2/3 cup of whipping cream.  Let the mixture cool for just a few minutes and then carefully spoon it over the chocolate layer in the pan.  (Don’t just pour it in or you will burrow a hole into your chocolate layer!)  Cover with plastic wrap and refrigerate for at least 2 hours or until firm.

Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis
Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis
Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis
Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis

You can make this up to 24 hours in advance of serving.  Just before serving, remove the dessert from the pan and slice.  (If you have nice non-stick bread pans and you used plenty of cooking spray, the dessert should slide right out of the mold when you turn it upside down.  If it seems like it is sticking, just let the pan sit out for a few minutes and then shake it back and forth quickly until the loaf slides out!) Serve with the raspberry sauce.  Enjoy!

Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis

RASPBERRY COULIS:  Heat the sugar and water in a saucepan over medium heat.  Stir occasionally, until the sugar is completely dissolved (about 5 minutes).  Pour the sugar mixture and the raspberries into a blender and puree until smooth.  Strain the mixture through a fine mesh sieve and refrigerate until ready to serve.  I put mine in an empty condiment bottle which made it very easy to drizzle the sauce over the dessert.

Butter With a Side of Bread: Tuxedo Cream Dessert with Raspberry Coulis

4 COMMENTS

  1. This is really an elegant looking dessert. I love EASY recipes and when they look so elegant it's a bonus. I will definitely be giving this a try. Thank you so much for sharing this recipe with Foodie Friends Friday this week on the "TAG" Bring A Friend Party. I've chosen this recipe as my favorite and will feature it on my FB page on Monday! I've pinned and shared as

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