Yield: 16 – 18 Tamales
12 large corn husks, soaked for 2 hours in warm water
3 pints fresh raspberries
1-1/2 cups white masa harina for tortillas
2 tablespoons instant coffee crystals, dissolved in 1-1/4 cups hot water
4 oz. sweet butter, softened
1 cup sugar
1/4 cup light cream
1/2 teaspoon vanilla extract
1/4 cup raspberry puree
1/2 cup cocoa powder
3 oz. minced semi-sweet chocolate
1 teaspoon baking powder
filling (recipe follows)
Garnish: Fresh raspberries, blueberries, strawberries, mint sprigs and Mint Custard Sauce (recipe follows).
Puree the raspberries in a food processor and strain through a fine mesh strainer, reserving the raspberry puree. Drain the corn husks. In a shallow baking dish, add the husks and all but 1/4 cup of the raspberry puree. Turn and coat husks well with puree. Cover with plastic and let sit 4 hours or overnight in the refrigerator.
Add the hot coffee mixture to the masa and beat with the paddle of a mixer 3 minutes or until masa is smooth and satiny.
Remove masa and cream the butter and sugar together until well combined. Reserve.
In a saucepan heat the light cream, vanilla and raspberry puree taken from the corn husks. Heat until just simmering. The mixture may separate but will come together when the chocolate is added. Remove from heat and whisk in the cocoa and chocolate. Stir until dissolved. Let cool.
Alternately beat the masa, chocolate mixture and creamed butter with the paddle blade of a mixer. Add the baking powder. Beat for 3 minutes until well combined. Transfer to a heavy bottomed saucepan and cook stirring constantly over medium-low heat until dark, thick and glossy, about 5 minutes. Cool until it is easy to handle.
Wipe any excess raspberry puree off the corn husks with paper towels. Place 1-1/2 to 2 oz. of masa on the husk and flatten. Add a tablespoon of filling. Roll and tie. Line a steamer with corn husks and steam the tamales 20 – 30 minutes until the masa is done. Unroll and serve with the fresh berries, mint sprigs and Mint Custard Sauce.
Filling:
2/3 cup chopped, blanched and lightly toasted almonds
1/3 golden raisins plumped in dark rum for 3 hours
Drain raisins well and combine with the almonds.
MINT CUSTARD SAUCE
Makes approximately 1 cup
1 cup light cream or milk
1/2 cup loosely packed mint leaves
3 large egg yolks
1/2 teaspoon vanilla
2 tablespoons sugar
Combine cream and mint leaves together in a saucepan and bring to a scald. Set aside and cool for 15 minutes. Strain, pressing on leaves to extract flavor.
Beat egg yolks, vanilla and sugar together until light.
Gently reheat milk and gradually whisk it into egg mixture. Return to saucepan and cook over low heat, stirring constantly, until sauce thickens slightly. Immediately remove from heat and strain. Cool to room temperature. Store refrigerated.
John Ash/Jim Rhodes (c) 1993
