Fresh Raspberry Recipes

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Steps:

• Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
• Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
• Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
• Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
• In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
• When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
• Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
• Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.

Steps:

• To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
• To make Filling: Combine all ingredients gently.
• To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
• To make Lavender Creme Fraiche: Mix all ingredients well.
• Heat oven to 400 degrees F.
• Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
• Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
• Serve with lavender creme fraiche.

Steps:

• Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
• Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
• Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
• Freeze puree in an ice cream maker according to manufacturer's directions.
• When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.

Steps:

• Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
• Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
• Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
• Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
• Sprinkle evenly with raspberries.
• With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
• Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
• Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
• Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
• Sprinkle very lightly with powdered sugar.

Steps:

• In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes.
• Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.
• Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40º, about 30-40 minutes. Do not let mixture freeze.
• When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl.
• Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes.
• Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week.
• To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

Steps:

• Combine the raspberries with the sugar in a large saucepan.
• Cook over high heat, stirring constantly until a jam thermometer (or candy thermometer) reaches 230*-240*F, the soft-ball stage.
• Ladle the jam into hot, sterilized jars and seal.

Steps:

• Preheat oven to 400 degrees F.
• Mix flour, sugar, baking powder and salt.
• Pour in cream and *(Berries or chocolate chips if using), and mix gently until dough just comes together.
• Turn out onto lightly floured board and pat into a 10 X 1 1/2 inch round.
• Cut into 8 triangles, brush with the melted butter and sprinkle with sugar.
• Place 1" apart on parchment lined baking sheet.
• Bake for aprox. 12 minutes or until lightly browned on top.
• * if berries are really juicy, put a little less cream in the recipe.