your favorite raspberry dessert?
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.
Raspberry charlotte from Mastering the Art of French Pastry by Paul Bugat and Bruce Healy. It's a case of ladyfingers holding raspberry mousse. I don't know if she has a ladyfinger recipe in The Cake Bible, but Rose Levy Beranbaum's "cloud creams" appear to be identical to Bugat and Healy's mousses, so that might be another source for the recipe. Bugat and Healy have many variations on this recipe, including strawberry, blueberry, cranberry (my favorite), lemon, and more.
The simplest of desserts to make... 2 bags of frozen raspberries (or any mix of frozen/fresh berries)... put into either a small casserole dish or you can do individual ramikins. Get some of those sugar cookie rolls in the dairy case (I think it's pillsbury) and crumble ontop of the berries. Bake until topping is golden brown. You can make a puree (coulee) of raspberries to drizzle around the plate and top with whipped cream. Your guests will love it and they will think you spent hours preparing it... Got this recipe from Semi Homemade Cooking
The raspberry tart in Patricia Wells' Bistro Cooking (p 236). The filling is raspberries baked in creme fraiche and egg yolks. This tart is gorgeous, simple to make, and much more than the sum of its few parts.
Cafe du Jura's Raspberry Tart
for a 9 to 10 inch tart
3 egg yolks
3/4 cup creme fraiche
3 tablespoons sugar
pre-baked tart shell
2 cups fresh raspberries
Preheat oven to 375.
Mix yolks, creme fraiche and sugar. Pour into the baked and cooled tart shell. Arrange the berries in a single layer on top.
Bake until the creme is just set, about 15 minutes.
Sprinkle with powdered sugar.
OMG! TrishUntrapped, have I mentioned that I'm on a diet. I'll be coming down around Mid-Feb if all goes well. Of course this is killing me. I sure miss cooking and doing trial recipes so much, but I'm so determined to hang in there.
However. I can still appreciate all the beautiful dishes you are all making.
Good job on the raspberry pie- Gorgeous!