CHILLED RASPBERRY SOUFFLE
An elegant, but very easy French dessert. A perfect ending to a night of fine dinning. Your guests will be impressed. Note: cooking time is time spent in the refrigerator, but I won't tell.
Provided by Pokey in San Antonio
Categories Dessert
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
- Whip heavy cream till you get peaks.
- Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
- Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
- Spoon in the raspberry mixture till level with the top of the paper.
- Chill in a cold refrigerator for several hours.
- When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.
Nutrition Facts : Calories 396.1, Fat 33.8, SaturatedFat 20.6, Cholesterol 122.3, Sodium 35.1, Carbohydrate 23.5, Fiber 7.4, Sugar 12.5, Protein 3.2
RASPBERRY BOURBON SOUR
Provided by Alex Guarnaschelli
Categories beverage
Time 40m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Make the raspberry syrup: In a small saucepan, combine the sugar, water and raspberries. Bring to a simmer and then remove from the heat. Stir until the sugar dissolves. Strain the syrup, pushing the pulp of the berries through but leaving behind the seeds. Discard the seeds. Chill the syrup at least 30 minutes and up to 24 hours.
- Get ready: Prepare a cocktail shaker with a fitted lid. On 2 small cocktail skewers, skewer 3 raspberries on each and set aside.
- Make the cocktail: In a cocktail shaker filled with ice, add the bourbon, lemon juice and 4 ounces of the raspberry syrup. Shake until chilled.
- Serve: Add a few ice cubes into two glasses and pour half of the cocktail into each. Garnish with the raspberry skewers.
FRESH RASPBERRY SAUCE
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.
RASPBERRY FOOL
Provided by Ellie Krieger
Categories dessert
Time 5h15m
Yield 4 (1/2 cup) servings
Number Of Ingredients 5
Steps:
- Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
- Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
- In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
- Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.
Nutrition Facts : Calories 242 calorie, Fat 7 grams, SaturatedFat 4 grams, Sodium 85 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 7 grams
CHILLED RASPBERRY SOUP
Boy, if this isn't one of the best things to do to raspberries, I don't know what is!! This is just so yummy!
Provided by MizzNezz
Categories Raspberries
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mash berries, water and wine together.
- Place in blender and puree.
- Put in large pot.
- Add cranberry juice, sugar, cinnamon and cloves.
- Bring just to a boil over med heat.
- Strain and cool.
- Whisk in lemon juice and yogurt.
- Chill.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 506.6, Fat 10.5, SaturatedFat 5.6, Cholesterol 19.9, Sodium 68.9, Carbohydrate 102.2, Fiber 16.4, Sugar 80.4, Protein 7.5
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
RASPBERRY MILLEFEUILLES
Rough puff pastry, crème pâtissière and fresh raspberries are layered up in this stunning French dessert - perfect for impressing dinner guests
Provided by James Martin
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 7
Steps:
- For the pastry, mix the flour, salt and butter together in a bowl - the butter should remain in cubes. Make a well in the centre and pour in the lemon juice and 100ml cold water. Mix well, then bring together with your hands.
- Tip the pastry onto a lightly floured surface and briefly knead until smooth. Shape into a rectangle, then wrap in cling film and chill for 30 mins.
- On a floured surface, use a rolling pin to ridge and roll (see tip, below left) the pastry into a rectangle, so that it is three times as long as it is wide, about 15 x 45cm. Keep the edges of the pastry as straight as you can.
- Lift the bottom third of the pastry and fold it up and over the middle third. Dust off any excess flour.
- Fold the top third of the pastry down and over the bottom third, so that you have three layers of pastry in a neat rectangle. Dust off any excess flour. Wrap and chill for 15 mins.
- Give the pastry a 90-degree right turn so it faces you like a book. Repeat steps 3-5 four more times, always starting with the pastry facing you as it was after the last fold and giving it a turn. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to a rough 32cm square. Using a sharp knife, trim the edges to make a neat 30cm square.
- Cut the pastry into 3 long strips measuring 30 x 10cm. Transfer to 2 baking sheets lined with baking parchment and chill for 30 mins or until firm.
- Top each tray with a sheet of baking parchment, then stack on top of each other. Pop another baking tray on top and weigh down with an ovenproof dish. Bake for 25-30 mins or until golden brown and crisp.
- Leave the pastry to cool a little, trim the edges if needed, then cut each sheet into 6 smaller rectangles. You should end up with 18 pieces of pastry measuring about 10 x 5cm.
- Transfer 1 piece of pastry to a serving plate, pipe over blobs of Crème patisserie (see recipe tip, below left), then top with some raspberries and another layer of pastry.
- Add another layer of Crème patisserie and raspberries. Dust a third piece of pastry with icing sugar, then decorate with more raspberries and pop this on top. Repeat with the remaining pastry to make 6 millefeuilles.
Nutrition Facts : Calories 635 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
RASPBERRY FOOL DESSERT
This is a pretty pink fruity dessert. Not overly sweet and perfect for a hot night. Pepperidge Farm makes lovely elegant loooking cookies if you can't find any ladyfingers. If you prefer, I think you could sub Cool Whip for the whipped cream and although slightly different, it would still taste good. Or, if you prefer, you can top with more whipped cream as a garnish.
Provided by HeatherFeather
Categories Dessert
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
- Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
- Whisk in the confectioners' sugar.
- Stir in the remaining raspberries.
- In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
- Chill, covered, for at least 1 hour.
- Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
Nutrition Facts : Calories 203.5, Fat 6.6, SaturatedFat 3.8, Cholesterol 44.7, Sodium 22.7, Carbohydrate 35.5, Fiber 3.2, Sugar 28, Protein 2
CHOCOLATE RASPBERRY CHEESECAKE
Make and share this Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by MirandaLee
Categories Cheesecake
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
- Add red raspberry preserves; mix well.
- Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
- Bake at 325°F for 1 hour and 25 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Melt chocolate pieces and whipping cream over low heat stirring until smooth.
- Spread over cheesecake.
- Chill.
- Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
CHILLED RASPBERRY CHEESECAKE
My DH is a dessert freak. So I let him pick out a new recipe for his birthday dessert. He choose this and it's a good thing he did. It was so yummy and a great change up from cakes. This is so easy to put together. I found this in Easy Home Cooking "Fun foods for kids" April/ May 2001 issue. Note Cooking time is refrigerator time.
Provided by barefootmommawv
Categories Cheesecake
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees.
- Stir together crumbs, cocoa and powdered sugar in medium bowl, stir in melted butter. Press mixture onto bottom and 1-1/2 inches up the side of a 9 inch spring form pan. Bake 10 minutes, cool completely.
- Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bow; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear. Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
- Refrigerate several hours or overnight. Loosen cake from side of pan with knife; remove side of pan. Spread raspberry preserves over top. Garnish with Chocolate Whipped Cream. Cover; refrigerate leftovers.
- Chocolate Whipped Cream: Stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa in medium bowl. Add 1/2 pint chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.
Nutrition Facts : Calories 595.3, Fat 38.1, SaturatedFat 21.4, Cholesterol 98.8, Sodium 296.2, Carbohydrate 60.4, Fiber 3.7, Sugar 29.2, Protein 7.2
RASPBERRY FOOL
Offer butter cookies alongside this pretty pink dessert.
Yield Serves 12
Number Of Ingredients 5
Steps:
- Purée half of raspberries and 1/2 cup liqueur in processor until smooth. Strain mixture into large bowl, pressing on solids with rubber spatula. Discard seeds. Gently stir remaining raspberries into purée. Cover and chill.
- Using electric mixer, beat cream and sugar in another large bowl until firm peaks form. Fold half of whipped cream into raspberry mixture. Carefully fold in remaining cream.
- Spoon mixture into 12 goblets. refrigerate at least 2 hours or up to 8 hours. Sprinkle with nuts and serve.
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
RASPBERRY SWIRL PARFAITS
Categories Milk/Cream Food Processor Dessert Freeze/Chill Kid-Friendly Frozen Dessert Raspberry Walnut Chill Gourmet Kidney Friendly Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a food processor purée the thawed raspberries with the syrup, force the mixture through a fine sieve into a heavy saucepan, pressing hard on the solids, and boil the raspberry purée, stirring occasionally, until it is reduced to about 1 cup. Let the raspberry purée cool and chill it.
- In a metal bowl beat together the eggs, the sugar, and the honey, set the bowl over a saucepan of simmering water, and beat the mixture until it is pale, thickened, and registers 160°F. on a candy thermometer. Beat the mixture set over a large bowl of ice and cold water until it is cold, in another bowl beat the cream until is just holds stiff peaks, and fold the cream and the walnuts into the egg mixture gently but thoroughly. Spoon the raspberry purée and the egg mixture decoratively into 6-ounce glasses, make swirls with a wooden skewer, and freeze the parfaits, covered, overnight. The parfaits may be made 2 days in advance and kept covered and frozen. Let the parfaits stand for 15 minutes before serving. Arrange the chocolate curls and the fresh raspberries decoratively on the parfaits.
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