RASPBERRY CHÈVRE BEIGNETS , ESPRESSO DARK CHOCOLATE SOUP

Raspberry-Chevre Beignets with Espresso-Dark Chocolate Soup

Beignet batter

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon kosher salt

1/2 cup granulated sugar

1 cup raspberries (or substitute any berry you like)

1 cup milk

1 egg

3 ounces goat cheese

Vegetable oil for frying

1/2 cup powdered sugar

In a large pot with oil no more than halfway up the sides, heat oil to 350 degrees.

In a food processor, puree raspberries with granulated sugar, milk, goat cheese, and egg.

Sift together flour, baking powder, and salt in a large bowl. Add pureed wet ingredients and whisk gently to combine. Let rest for 30 minutes, refrigerated, while oil gets hot. In the meantime, make chocolate soup and whipped cream.

Chocolate Espresso Soup

4 cups whole milk

1/2 cup ground espresso

1 pound 70% bittersweet chocolate, good quality

2 ounces Kahlua

1 tablespoon pure vanilla extract

Warm milk in heavy bottomed pot then pour in a mixing bowl filled with chocolate and espresso. Let steep for 10 minutes. Strain through fine mesh strainer. Add Kahlua and vanilla.

Keep warm in double boiler while you make the whipped cream.

Frangelico Chantilly Cream

2 cups heavy whipping cream, ice cold

1/2 cup powdered sugar

1 ounce pure vanilla extract

2 tablespoons Frangelico

Combine cream, powdered sugar, vanilla and Frangelico in the bowl of In a heavy-duty mixer fitted with whisk attachment. Start on low speed. Gradually increase the speed and whip to stiff peaks, being careful not to over-whip. Immediately refrigerate until ready to use.

To assemble: Using two large spoons, spoon beignet batter into hot oil, one ball at a time, making sure not to overcrowd the pot. Fry until golden brown, turning halfway through if necessary. Beignets should fry 3 to 4 minutes. Remove onto paper towels to dry and let cool slightly.

Dust RIDICULOUSLY with powdered sugar. Serve alongside an espresso cup filled with about 5 ounces of the chocolate soup. Pipe the whipped cream over the top of the soup. Serve with beignets to dip.