Triple Raspberry Sauce Recipes

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RASPBERRY SAUCE

Provided by Ina Garten

Categories     dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5



Raspberry Sauce image

Steps:

  • Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

PAVLOVA FRUIT TART

Provided by Ina Garten

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 20



Pavlova Fruit Tart image

Steps:

  • Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.
  • Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce.
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  • "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
  • "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.

4 extra-large egg whites, at room temperature
Pinch of kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream (recipe follows)
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Small bunch of red grapes
Triple Raspberry Sauce (recipe follows)
Mint leaves, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1/2 pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

FRESH RASPBERRY SAUCE

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4



Fresh Raspberry Sauce image

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.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings (2-2/3 cups sauce).

Number Of Ingredients 14



Triple-Chocolate Cake with Raspberry Sauce image

Steps:

  • Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.

1 package chocolate cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant chocolate pudding mix
4 large eggs
1-1/2 cups water
1/2 cup canola oil
1 cup semisweet chocolate chips
RASPBERRY SAUCE:
1 cup water
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 tablespoon sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Confectioners' sugar

TRIPLE RASPBERRY BROWNIE

Provided by Sandra Lee

Categories     dessert

Time 50m

Yield 16 servings

Number Of Ingredients 12



Triple Raspberry Brownie image

Steps:

  • Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
  • In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside.
  • In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
  • Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
  • Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
  • To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.

1/2 cup moist prunes (recommended: Sunsweet)
1/3 cup unsweetened organic applesauce (recommended: Santa Cruz)
1 (19.5-ounce) box brownie mix (recommended: Betty Crocker)
2 egg whites
1/3 cup oil
1/4 cup raspberry liqueur (recommended: Framboise) or water
1/3 cup 100 percent raspberry fruit spread or preserves
2 cups frozen raspberries, thawed (recommended: Dole)
1 tablespoon honey
2 tablespoons raspberry liqueur (recommended: Framboise)
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish

RASPBERRY TRIFLE WITH RUM SAUCE

Provided by Sandra Lee

Categories     dessert

Time 56m

Yield 6 servings

Number Of Ingredients 8



Raspberry Trifle with Rum Sauce image

Steps:

  • Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
3 containers (4 ounces each) refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

MIXED BERRY PAVLOVA

Provided by Ina Garten

Categories     dessert

Time 2h37m

Yield 6 servings

Number Of Ingredients 18



Mixed Berry Pavlova image

Steps:

  • Preheat the oven to 180 degrees F.
  • Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  • Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
  • Sweetened Whipped Cream:
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  • Yield: 1 cup
  • Triple Raspberry Sauce:
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
  • Yield: 2 cups

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

EASY RASPBERRY SAUCE

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients 4



Easy Raspberry Sauce image

Steps:

  • In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

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