- -- Recipe via Meal-Master (tm) v8.02
Title: POST OAK DELIGHT
Yield: 12 servings
16 oz Chocolate wafers
10 tb Unsalted butter, melted
1 qt Frozen yogurt, vanilla
1 qt Raspberry ice (sorbet)
Fudge Sauce (see below)
Whipping cream, whipped
1 c Sugar
1/2 c Unsweetened cocoa powder
1/2 c Milk
4 tb Light corn syrup
4 tb (1/2 stk) butter
2 ts Vanilla extract
In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the
9-inch round, 3-inch deep
springform pan, reserving 1-1/2 cups of the crumb
325 degree F oven for 10 to
minutes. Remove and allow to cool.
When the crust is cool, fill with the frozen yogurt.
Sprinkle with half of the reserved crumb mixture.
Dribble half the fudge sauce over the crumb layer,
then place in the freezer so the yogurt won't melt.
After 5 minutes, make a second layer with the
raspberry ice. Sprinkle the remaining crumb mixture
on top. Put in freezer immediantly.
Serve with the remaining fudge sauce and whipped
cream, if desired.
TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine
the sugar, cocoa powder, milk, corn syrup, and butter.
2 to 3 minutes. Remove
from the heat. Whisk in vanilla extract. Recipe: Post
Oak Grill, 1415 S. Post Oak Lane, Houston, Texas --