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Sep 15, 2007 09:03 AM

An Embarrassment of Riches-what to do with a gallon of Raspberries?

I just picked a gallon of raspberries and there are more coming. Any ideas of what to do with them? I have already made raspberry jam, raspberry rhubarb jam, chocolate raspberry jam, raspberries in eau-de-vie and raspberry brownies. I especially am looking for ways to preserve them. I will put some in the freezer but this year they are so incredible that I want to use them now! TIA.

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  1. Lucky you! I sure wish I had your problem. Wow what fun you're going to have!
    First of all I would be popping them in my mouth one after another, then probably preserving them by freezer and use them in pretty much what you've have done. With the addition of Raspberry Swirl Cheesecake.
    Oh and sorbet, yummy.

    1. This is what I would do. (I've always wanted to post this recipe. It's a raspberry mousse paraphrased from an old Molly O'Neill article in the NYT Mag, which was originally adapted from a Jacques Torres recipe, from before he became Mr. Chocolate.)

      1/2 c. sugar
      1 1/3 c. fresh raspberries
      2 TBS raspberry-flavored vodka, or kirsch, I think I've used Chambord

      2 c. fresh raspberries
      1 envelope (2 1/4 teaspoons) unflavored gelatin
      1/2 c. sugar
      2 TBS light corn syrup
      3 large egg whites
      1 c. heavy cream
      The recipe calls for prepared raspberry syrup and mascarpone cheese for serving. I skip the syrup, but the mascarpone makes it.

      Filling: combine sugar and 1/2 cup water in a small saucepan, bring to a boil over medium heat. Add 1 1/3 cups of the raspberries and return to a boil without stirring. Cool completely. Add the vodka and stick in fridge.

      Mousse: puree the 2 cups of raspberries in a blender and set aside. Sprinkle the gelatin into 1/4 cup of cool water and set aside for 3 minutes. Pour 1/4 cup water, 1/2 cup sugar and the corn syrup into a small, heavy saucepan over medium-high heat. Attach candy thermometer.

      Whip egg whites to soft peaks. When sugar water hits 250 degrees, pour it down the sides of the bowl (not directly onto the beaters) into the egg whites while continuing to whip. Add gelatin mix and continue to whip until the outside of the bowl is warm, but not hot, about 5 minutes, and the meringue is stiff and glossy.

      Whip heavy cream to soft peaks. Fold half of the raspberry puree into the whipped cream and the other half into the meringue, being careful not to deflate either mixture. Fold the meringue and whipped cream together.

      The recipe next says to pipe the mousse into twelve ramekins, filling them halfway, but spooning it in is fine. Spread the mousse up the sides of the mold. Place a spoonful of the filling into the center of each mold and top with more mousse. Refrigerate to set for at least 3 hours. The recipe says, to serve, drizzle each plate with raspberry syrup, and unmold the mousses in the center of each plate and serve with a dollop of mascarpone on the side, but we eat it from the ramekins.

      Recipe says 12 servings, which is optimistic

      1. Do you ship? Jaques Pepin has a great great recipe for a reaspberry souffle in "La Technique". another idea is to make a raspberry coulis and freeze some of it. The only thing you'll need is a good fine sieve and a flat edged scraper. just dump a bunch of very ripe berries on the sieve over a bowl and start mashing and scraping with the scraper until you are left with clean seeds. make sure you get all the puree off the underside. I then add a little sugar and a little lemon juice. you can do just about anything with the result including freezing it in a zip-loc for later use. Your imagination is the only limit. I use it on spongecake, over home made ice cream, in a salad dressing, with some cream and a touch ofvinegar and mustard as a dressing for chilled shrimp, and lots of other stuff. have fun, and did I ask, do you ship?

        1. I don't see raspberry vinegar mentioned.

          1 part raspberries (say, 2 cups) to 1 part (2 cups) plain white vinegar. Put in a scalded jar and close up for 2 weeks. Keep in a cool, dark place. Strain through cheesecloth and bottle, preferably in a sterilized jar. The quantities listed above would make about 3 cups.

          Very useful in salad dressings. I've tried it with more expensive vinegars, but I like the plain white vinegar the best - it lets the raspberry flavour shine though the best.

          1 Reply
          1. re: Ferdzy

            In addition to individually freezing the berries, you can make a raspberry puree and freeze it for use in smoothies and other recipes.

            I love to toss raspberries into salad with feta cheese and sliced chicken, and maybe a few cucumbers.

          2. I make a raspberry faux-klava... I use puff pastry/phyllo dough layered with raspberries (and almonds depending upon the crowd), then the instead of doing a honey based syrup, I do a balsamic vinegar reduction syrup. Bake.