Raspberry White Chocolate Petit-fours

This is a fun, simple petit-four recipe and a tea tasting recommendation. Just so you know, I don't make any money from any of the websites that I list or recommend. I am just passing on some information for you to consider. Usually I list a website because that is one I have used, which is the case today. I ordered some tea samples from Culinary Teas and have greatly enjoyed tasting many of the different teas and comparing them. I am looking forward to trying many more of their exotic teas. When I come across one that I think might be of interest to you, I want to share it and then give you some information regarding it

I saw a variation of this recipe on a free recipe card that I got in the mail years ago. I added a few things to really make them special, like the jam and white chocolate.

(photo courtesy of lisa.edwards45)

*********************************************************
Heart-Shaped White Chocolate Raspberry Petit-fours
*********************************************************

Ingredients:
1 frozen Sara Lee Pound Cake
Seedless raspberry jam
white dipping chocolate
1" or 2" heart-shaped cookie cutter
wax paper
cake decorations or colored chocolate (optional)

Thaw the pound cake. Slice into 1/2 slices. Put raspberry jam on one slice and top with another, making a sandwich. Continue with all slices. You can freeze quickly before cutting if you would like. Using the cookie cutter, cut "sandwiches" into hearts. Melt chocolate in a double boiler. Place one heart on a plastic fork (with center tines cut out) or a dipping tool, and spoon chocolate over the top, making sure it covers the sides. When cake is completely covered and excess has come off, set heart cake on the waxed paper to cool and harden. Before the chocolate cools, you may sprinkle it with cake decorations, or decorate with colored chocolate later.

NOTE: Use the left over pieces to mix with a litte whipped topping and white chocolate pudding for a mini-trifle for two. Be sure to shave white chocolate over the top and even throw in a few fresh or frozen raspberries. This recipes affords you two desserts in one!

**Variation: You could cut the slices into fours and frost rather than cut out as hearts and dip in chocolate, shaving some white chocolate on the jam in the center and on top of the frosting.

*********************
Tea Recommendation
*********************

Consider serving these with a very light, delicate, and rare white tea. I got a sample of this tea from Culinary Teas It is a little pricey as teas go because of the rarity, but I think it is worth trying at least once. http://www.culinarycafe.com/Store/

*******************************
Adam's Peak Rare White Tea
by Candie Yoder
Editor/Owner Culinary Cafe
*******************************

Country of Origin: Sri Lanka
Region: Nuwara Eliya
Shipping Port: Colombo
Grade: Silver Tip White Tea
Altitude: 7800 - 8200 feet above sea level
Manufacture Type: Hand rolled Orthodox
Cup Characteristics: Delicate, very light liquoring with notes of pine & honey.
Infusion: Golden coppery

Information:
White teas are very rare and good quality specimens such as this are seldom found outside of China. The little buds that form on the plant are covered with silver hairs that give the young leaves a white appearance. They are carefully picked by hand, sun dried (some white teas are gently steamed in a pan to evaporate the water content) and then packed in air-tight containers. When brewed, white teas give hardly any color and infuse a very delicate flavor into the water.

Near Adam's Peak, the cloud kissed and mist blown slopes are blessed with some of the finest teas on Earth. This white tea is especially rare as only 30 kilos are made on a weekly basis. The reason for limited production is that only the best fresh shoots are selected and then withered and sun dried. The tips are silvery and have a fresh fuzz similar to that on a peach. The heady aroma is unlike that of any other tea and is somewhat piney. The subtle taste may only be appreciated with an experienced palate, and we encourage tea lovers to initiate themselves to a rare gem.

Adam's Peak is one the most sacred mountains in the world. Buddhists believe the footprint on the summit is that of Buddha; Hindus hold it to be the mark of Shiva; Muslims are convinced it is that of Adam, who wept after the loss of Eden (whereby the mountain got its name); and some Christians believe the indentations were caused when St. Thomas, Christ's Apostle who came East, prayed at the peak.

Hot tea brewing method:
When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180'F or 80'C. Place about 1-1 1/2 teaspoons in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew - they foretell life.

Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed `straight-up'.


An exotic white tea from Sri Lanka. Exceptionally long leaf painstakingly hand selected and rolled. Exquisitely light and delicate.
To order a 0.5 oz sample for $5.89 (makes two pots of tea)
http://www.culinarycafe.com/Store/Green_Teas/SAM-002.html