Cassis, a specialty of France's Dijon area, is a sweet, pungent liquer mad with black currants. It adds depth of flavor to a beautiful red-purple sauce that's spooned over this frozen raspberry-vanilla dessert.
* To make chocolate filigrees, draw desired 1 1/2-inch design on a square of white paper. Place pattern on cookie sheet; place square of waxed paper (cut one for each filigree) over pattern. Place 2 to 3 tablespoons of chocolate chips in small resealable plastic bag. Seal bag tightly; place in bowl of hot water until chips are melted. Wipe bag; cut off tiny corner to create small opening. Pipe chocolate onto waxed paper, tracing pattern. (Chocolate lines should be about 1/4 inch wide). Carefully remove pattern piece. Make additional filigrees on separate squares of waxed paper. Refrigerate 30 minutes or until serving time. Carefully remove waxed paper.
Mardi Gras Party Cake
Strawberries and Cream Pie
Molten Mocha Cakes