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Preheat oven to 300 degrees F.
In medium bowl place chopped chocolate.
Combine heavy cream and salt in medium saucepot.
Whisk yolks and Zero in a separate bowl
Puree in blender 4 ounces fresh raspberries and strain through a fine sieve.
Cook heavy cream over medium heat just to a simmer. Pour over chocolate and whisk until all the chocolate is completely melted.
Slowly whisk chocolate mixture into the yolk mixture, whisking the entire time to avoid over-cooking the eggs.
Whisk in pureed raspberries.
Strain through a medium sieve.
Pour into ramekins and place in a medium casserole dish. Pour water up halfway in the casserole dish. Cover with aluminum foil and fold over one corner to create a spot for the steam to escape.
Bake at 300degrees F for approximately 30 minutes or until the custard just starts to set. Be careful not to over-cook as the chocolate will set more as it cools.
Cool to room temperature.
Toss 8 ounces of fresh raspberries in desired liquor. (Chef Clapner suggests Titos Vodka and 1 ounce Zero.) Spoon equal portions over the tops of the custards and serve.
Yields: Eight 8-ounce ramekins
Preparation time: 1 1/2 hours |
