your favorite raspberry dessert?
We're looking for a showstopper raspberry dessert to make in the coming week. Favorites?
I like making the Barefoot Contessa's cheesecake with fresh raspberry topping. The topping is a generous amount fresh raspberries mixed with warm red currant jelly, then piled on top. It's glorious and a showstopper, as the berries are shiny and beautiful, shimmering in the jelly, contrasting with the white cheesecake. People rave when it's carried into the room. Let me know if you want the recipe, I've looked for it online and I can't find it, but I have it in one of her cookbooks.
Here is the recipe. I use fresh raspberries for this pie, but frozen can be substituted in a pinch). Also, I make the piecrust and filling ahead of time and garnish with the whipped cream and raspberries right before serving, but it will hold up fine refrigerated several hours before serving. Enjoy!
Raspberry Cream Pie
One 10-inch deep dish piecrust baked and cooled.
(You can make a 9-inch pie, you might have a bit too much filling, put it aside for you!)
1 cup heavy cream
3/4 cup sugar
1/2 cup water
1 envelope unflavored gelatin
Two containers of COLD fresh raspberries (or one 10-ounce package frozen raspberries, defrosted but COLD)
1 tablespoon raspberry syrup (or 1 tablespoon juice from crushed raspberries)
2 teaspoons fresh lemon juice
1. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, put the mixture in a large bowl and add the cold berries, raspberry syrup (or juice), and lemon juice, and fold in gently until the mixture begins to thicken.
2. Beat the cream until stiff peaks form.
3. Fold the whipped cream into the berry mixture and then pour the mixture into the piecrust. Refrigerate until set, a few hours or overnight.
4. Before serving top with whipped cream topping and garnish.
TOPPING & GARNISH:
1 cup heavy cream
1 Tablespoon confectioner's sugar
2 teaspoons vanilla
Whip cream to stiff peaks, add sugar and vanilla. Spread on top of pie and garnish with raspberries. Keep chilled until ready to serve.
Here's one i made recently....raspberry white chocolate almond cheesecake...when cut there are also raspberries at the bottom of the filling....shortbread crust...kind of combined several recipes with my own inspiration...it was, i have to say, pretty good!
another option might be raspberry napoleons??? lovely....and not too heavy
hmmmm not sure who you're wanting recipe from but here's mine! ok.........i think this is what i did...i don't always measure things in the crust..
1 cup ground almonds
2 cups shortbread cookies, round to crumbs
1/4 to 1/2 butter, to make a good crumb
--press into 10 inch springform pan
--toss 2 cups frozen or fresh raspberries with 1 tablespoon of cornstarch....layer on bottom of crust
4 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
4 large eggs
2 tablespoons cakeflour
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
8 squares white chocolate, melted
--cream cheese and sugar first to blend...then flour, vanilla and almond extracts...white chocolate...eggs last...one at a time. Filling goes on top of raspberry.
--bake at 350 until centre no longer jiggles.
--when cooled, pipe an outline of cream cheese frosting..Melt a quantity of apricot jam.....layer raspberries over top of cake, brush all with apricot jam to glaze.
My favorite that I've ever made is Nigella's chocolate raspberry pavlova. Incredible! The recipe is in "Forever Summer" and probably on her official site.