Raspberries for dessert
Double BC Raspberry Mousse in Chocolate Stripe Tulip cups
- serves 12 |
| Chocolate Stripe Tulip cups - 12-14 cups |
2/3 cup |
sugar |
½ cup |
all-purpose flour |
1-1 ½ tsp. |
grated orange zest |
1 |
whole egg |
2 |
egg whites |
½ tsp. |
vanilla extract |
4 Tbsp |
unsalted butter, melted |
1 Tbsp. |
melted chocolate |
 In a medium bowl, combine the sugar, flour, orange zest, whole egg, egg whites and vanilla. Beast with a wooden spoon until well mixed. Stir in the butter and 1 tablespoon of water; the batter will be thin.
Set aside ¼ cup of the batter and mix it with 1 tbsp of melted chocolate. This mixture will be used for the stripes.
Preheat the oven to 425ºF. Butter a large cookie sheet. Drop 4 separate tablespoons of the batter onto the sheet. Using the back of a spoon spread into 4-inch circles, spaced about 1 inch apart. Using a turkey baster, add chocolate stripes lengthwise and crosswise over the 4-inch circles.
Bake in the bottom third of the oven until the cookies have a golden-brown border about 1 inch wide, 6-8 minutes. Meanwhile, cut 4 pieces of aluminium foil, each 4 inches square and set 4 narrow glasses or jars bottom-side up on the work surface.
Remove the cookies from the oven. Working quickly, scrape a cookie from the sheet with a wide spatula and invert it over the jar. Cover with a square of foil to protect your hands and mould the soft hot cookie into a tulip shape. Repeat with the remaining cookies. As soon as they are set, remove the shaped tulip cups from their moulds and set aside.
Repeat steps 2 through 4 until all the batter is used. |
| Double Raspberry Mousse |
6 ounces (1 ½ cups) |
frozen raspberry juice concentrate |
12 ounces |
fresh or frozen raspberries |
¼ tsp. |
cinnamon |
1/8 tsp. |
allspice |
Pinch |
ground cloves |
1 ½ cups |
heavy cream |
¼ cup |
confectioners sugar |
Chocolate-Striped Tulip cups |
Candied orange zest, for garnish |
In a medium saucepan, bring the raspberry juice to a boil. Add the raspberries, cinnamon, allspice and cloves. Return to a boil, reduce the heat to moderate and simmer, stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and let cool. Transfer to a covered container and refrigerate overnight.
In a large bowl, beat the heavy cream with the confectioner's sugar until soft peaks form. Fold in 1 cup of the raspberry mixture.
Spoon the raspberry mousse into the Chocolate-Striped Tulip Cups. Garnish with fresh raspberries and a few strips of candied orange zest. back |
| Golden Valley BC Raspberry Jam Roll |
6 |
eggs separated |
6 |
1 |
Grated peel of 1 lemon |
1/2 cup |
fine sugar |
125 g |
3/4 cup |
all purpose flour |
90 g |
1 tsp. |
vanilla extract |
15 ml |
3/4 cup |
Golden Valley All Fruit raspberry spread |
250 g |
 Lightly grease and line a 13 x 9 inch (33 x23 cm) jelly roll pan with non-stick baking paper. Preheat oven to 400 degrees F (200 degrees C). Beat in egg yolks with the sugar and vanilla extract until light and fluffy. Beat in the flour. In a separate bowl, whisk egg whites until stiff but not dry. Fold carefully into mixture, then into prepared pan and spread evenly. Bake 15 to 20 minutes, until lightly browned and firm. Lay a clean cloth on a flat surface and sprinkle it with the sugar crystals.
Turn the cake out of the pan onto the cloth, and peel away the lining paper. Spread raspberry filling over the cake and roll it up quickly, starting at the short end. Transfer the rolled cake to a serving dish, seam downward. |
| Icing |
1 |
egg white |
1 |
1 cup |
icing sugar, sifted |
120 g |
2 tbsp. |
lemon or pineapple juice |
30 ml |
1/2 cup |
chopped hazelnuts |
60 g |
To make icing, beat the egg white into the icing sugar until the mixture is smooth. Beat in enough juice to give the icing a spreadable consistency. Spread icing over the cooled jam roll.
Decorate with chopped nuts before icing sets. back |
| Key Lime Souffle with BC Raspberry Chambord |
This recipe is great for dinner parties. It’s easy, elegant and as written will provide sixteen sumptuous 1/2 cup servings. The recipe is easily halved for smaller gatherings. |
| Soufflé: |
2 Tbsp. |
unflavoured gelatin |
1/3 cup |
cold water |
6 |
eggs, separated |
2 cups |
sugar |
3/4 cup |
strained lime juice, preferably Key Lime |
3 cups |
whipping cream |
In a heatproof cup, sprinkle the gelatin over cold water and allow to soften for 3 minutes. Place cup in bowl of hot water and stir until no granules of gelatin remain.
Beat egg yolks with sugar until thick, lemon coloured and no granules of sugar remain. Stir in lime juice.
Whip egg whites until stiff but not dry. Whip cream.
Blend dissolved gelatin and lime mixture. Fold in egg whites and whipped cream, combining well. Spoon into individual dessert dishes and refrigerate several hours until firm. |
| Sauce: |
1 - 12 oz pkg. |
whole frozen raspberries |
4 Tbsp. |
Chambord (raspberry liqueur) |
1/3 cup |
sugar |
| Fresh whole raspberries and lime slices for garnish (optional) |
Thaw berries, then puree in food processor or food mill. Strain, if desired to remove seeds. Stir in Chambord and sugar. Refrigerate until ready to serve dessert.
To serve, remove serving dishes from refrigerator and spoon Chambord sauce over each soufflé. Garnish each with several fresh raspberries and a thinly sliced lime wedge. back |
| Layered BC Raspberry Dessert (Pas Assisse Framboise) |
This recipe was the winner of the Oregon Raspberry & Blackberry Commission 1992 Recipe Contest. |
| Crust: |
1 lb. |
vanilla wafers, crushed |
500 g |
| Crush the wafers and place half in the bottom of a 9 x 13 inch pan or divide between 8 or 10 individual dessert dishes. Save the remaining crumbs for the topping. |
| Filling: |
1/2 lb. |
butter, softened |
250 g |
1 lb. |
icing sugar |
454 g |
4 |
eggs |
4 |
| Whip butter until creamy. Gradually add the icing sugar and then the eggs one at a time. Beat till fluffy. Spread mixture over the crushed wafers. |
| Topping: |
3- 12 oz pkg. |
whole frozen raspberries, |
3 - 340 g pkg |
- or - |
6 cups |
fresh raspberries |
1.5 litres |
1 pint |
whipping cream |
500 ml |
| Whip the cream until soft peaks form. Cover filling with drained raspberries. Then cover with unsweetened whipped cream and top with remaining crumbs. Chill overnight. back |
| Mile High BC Raspberry Pie |
3/4 cup |
sugar |
2 |
egg whites |
2 cups |
frozen raspberries |
1 tsp. |
vanilla |
1 Tbsp. |
lemon juice |
pinch |
salt |
1 cup |
whipping cream, whipped |
1 (9 inch) |
baked pastry shell or crumb shell |
| Combine sugar, egg whites, raspberries (partially thawed), vanilla, lemon juice and salt in large mixer bowl. Beat at high speed 15 minutes, until thick and voluminous. Fold in whipped cream and pile mixture in baked pie shell. Freeze several hours. After pie is frozen, wrap in foil. To serve, remove from freezer, slice and serve immediately. Will keep a few days in freezer. back |
| Old Fashioned BC Raspberry Bread Pudding |
10 slices |
white bread - crust removed |
2 TBSP. |
butter or margarine |
1/2 tsp. |
cinnamon |
1 1/2 cups |
fresh or frozen raspberries |
3 |
large eggs |
1 - 13 oz |
can milk |
sugar |
to taste |
| Set oven at 350 degrees. In a greased 8 x 10 inch baking dish, butter one side of bread, with buttered side up, place 5 slices in bottom. Sprinkle with cinnamon and sugar and 1/2 of the raspberries and juice. Add remaining bread and remaining raspberries. Beat the egg, milk and sugar in a small bowl. Pour over bread. Bake 35 minutes or until done. Serve with whipped cream. back |
| BC Raspberry Cake |
1/3 cup |
margarine |
1 cup |
sugar |
1 |
egg |
1 tsp |
vanilla |
2 cups |
flour |
3 tsp |
baking powder |
1/4 tsp |
salt |
1 cup |
milk |
2 cups |
raspberries ( fresh or IQF) |
| Cream margarine and sugar, add well beaten egg and vanilla, add dry ingredients with milk, beat just enough to keep batter smooth. Pour into a greased floured pan. Sprinkle raspberries on top. Bake at 375 degrees for 30-40 minutes. Frost with vanilla icing while still warm. back |
| Very Berry Summer Cake - Courtesy Chatelaine, www.chatelaine.com |
4 |
large eggs
|
| ¾ cup (200 ml) |
sugar |
| 750 g container |
vanilla yogurt |
| 1 Tbsp (15 mL) |
vanilla |
| 1 ¼ cups (310 mL) |
flour |
| 2 cups (500 mL) |
fresh or frozen (not thawed) raspberries |
| ¼ cup (60 mL) |
flaked almonds |
| In a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over mixture little by little, whisking to avoid lumps. Delicately fold in berries. Pour into 9 inch greased, floured spring-form pan. Sprinkle almonds over the top. Bake at 350 F(180 C) until top is evenly golden brown (about 75 to 90 minutes). Chill, remove and serve. back |
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