RASPBERRY CREME BRULEE
Provided by Food Network Kitchen
Time 1h35m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 300°F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
- Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
- Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
- Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
- Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
- Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.
RASPBERRY CREAM CROWDIE
Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour. Vary the berries to suit taste preferences. Crowdies may be largely prepared ahead, but are best assembled just before being served: that way the oats stay crisp. The preparation and cooking times below do not include the several hours cooling time required after you have made the crowdies.
Provided by bluemoon downunder
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
- Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
- After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
- Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
- Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.
Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 12, Cholesterol 69.9, Sodium 21.9, Carbohydrate 41.7, Fiber 7.6, Sugar 21.4, Protein 5.2
SCOTTISH CREAM CROWDIE WITH RASPBERRIES
This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 1-2
Number Of Ingredients 5
Steps:
- Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
- Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
- Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!
Nutrition Facts : Calories 1156.2, Fat 90.6, SaturatedFat 55.1, Cholesterol 326.1, Sodium 93.5, Carbohydrate 79.7, Fiber 10.6, Sugar 45.8, Protein 10.7
KIDS CAN BAKE: RASPBERRY AND CREAM CHEESE BROWNIE BITES
Who doesn't love the classic combo of chocolate and raspberry? Add some sweetened cream cheese, and you have the perfect dressed-up bite-sized brownies. For little and big kids: Let them help measure, mix and fill. For a bittersweet grown-up version, use strawberry jam or orange marmalade.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield Makes 24 brownie bites
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.
- Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).
- For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
- To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
CRUSHED RASPBERRY CREAMS
Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Treat
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
- Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
SCOTTISH CROWDIE
The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it. Please note that the cooking time will vary greatly because one cannot predict how long it will take for the milk to curdle and for the whey to drain.
Provided by Millereg
Categories Breakfast
Time 6h
Yield 1 batch of Crowdie
Number Of Ingredients 3
Steps:
- Pour the milk into a pan and heat it slowly and carefully over very low heat.
- You must watch it constantly until it curdles.
- DO NOT allow the milk to boil or even to simmer, or the curds will harden.
- When the curd has set, allow it to cool before you attempt to drain the whey.
- Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
- Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
- Mix the crowdie with a little salt until it has attained a smooth texture.
- Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.
Nutrition Facts : Calories 366, Fat 19.8, SaturatedFat 11.4, Cholesterol 61, Sodium 244, Carbohydrate 27.6, Sugar 32.1, Protein 19.6
CRANACHAN
Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
- Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
- Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.
Nutrition Facts : Calories 529 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
CREAM CROWDIE
Make and share this Cream Crowdie recipe from Food.com.
Provided by darthlaurie
Categories Dessert
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place oatmeal in a small pan. Stir over low heat five minutes or until lightly toasted. Remove from heat; cool completely.
- Whip cream in a small mixing bowl until soft peaks form.
- Add honey and beat just until combined. Fold cooled toasted oats into the cream mixture using a metal spoon.
- Layer the cream and raspberry in a dessert glasses, ending with the cream.
- Refrigerate for 2 hours. Serve sprinkled with toasted oats.
Nutrition Facts : Calories 1025.8, Fat 89.4, SaturatedFat 55, Cholesterol 326.1, Sodium 92.5, Carbohydrate 54.5, Fiber 2.1, Sugar 35.1, Protein 8.3
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