RASPBERRY DESSERT SAUCE
This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
- Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
- Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
- Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
- Cover and store for up to 1 week in the refrigerator.
ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE
Steps:
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
- Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
- In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
- Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
- 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 mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
- To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.
VANILLA CUSTARD WITH RASPBERRY MASH
Steps:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
- Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
- Whip the cream with the sugar and serve on the custard and mash.
CRISP RICE-ALMOND PIECRUST
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10m
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
Steps:
- Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.
ALMOND CUSTARD WITH RASPBERRY SAUCE
Number Of Ingredients 12
Steps:
- Blend milk and sugar together. Add egg yolks and whisk until smooth. Cook on medium heat, stirring constantly, until mixture begins to thicken. (If you can feel the mixture sticking to the bottom of the pan, reduce heat. Stir gelatin into 6 tablespoons of the cream until dissolved then whisk into custard. Chill until custard begins to thicken. Whip remaining cream and stir in flavorings. Fold cream into partially set custard. Pour into bundt pan sprayed with cooking spray. Chill until set. Slice and top with Raspberry Sauce and sprinkle with almonds.RASPBERRY SAUCEPlace sugar and water in small saucepan. Stir and bring to boil. Simmer until sugar is dissolved. Let syrup cool completely. Place raspberries and syrup in blender and puree until smooth. Pour through a sieve. Discard solids.
Nutrition Facts : Nutritional Facts Serves
ALMOND CUSTARD
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
Nutrition Facts :
ALMOND-RASPBERRY CLAFOUTIS WITH VANILLA ICE CREAM
Steps:
- Puree frozen raspberries with their syrup in processor until smooth. (Raspberry sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Finely grind almonds in processor. Transfer almonds to large bowl. Add sugar, egg whites, flour, orange juice and orange peel and whisk to blend well.
- Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes. Whisk hot browned butter into almond batter until well blended. Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway). Drop 8 raspberries into batter in each cup. Bake clafoutis until golden brown and set in center, about 40 minutes. Cool 15 minutes. Serve warm with raspberry sauce and vanilla ice cream, if desired. Garnish clafoutis with any remaining fresh raspberries and serve immediately.
LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE
Categories Berry Citrus Egg Dessert Freeze/Chill Frozen Dessert Raspberry Lemon Spring Summer Bon Appétit Kidney Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
- Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.
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RASPBERRY CUSTARD BARS WITH AN ALMOND SHORTBREAD CRUST
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Estimated Reading Time 3 minsTotal Time 1 hr 35 mins
- Start off by making the crust. Preheat the oven to 350 degrees Fahrenheit. Mix together the sugar, almond meal, flour, and salt in a large bowl. Cut the butter into roughly pea sized pieces over the flour mixture and then stir. Knead the mixture with your hands until a coarse dough forms. Press the dough into a 9 x 13 inch baking pan lined with parchment paper until it is evenly distributed and flat. Place the pan in the oven and allow the mixture to bake for 10 minutes. Then remove and set aside.
- Now you can start making the custard. Warm the cream in a medium-sized pot over low heat. Add the flour, sugar, salt, cornstarch, butter and mix well. Continue to warm the mixture, stirring constantly, until it is hot but not boiling.
- Place the eggs and egg yolks in a medium-sized bowl and whisk until thoroughly blended. Slowly ladle some of the cream mixture into the egg mixture, whisking all the while. Continue adding the cream to the eggs in this gradual manner until half of the cream mixture has been blended into the egg mixture.
- Pour the egg mixture back into the cream mixture and whisk well. Allow the custard to thicken for 3 minutes over very low heat, whisking constantly. Never allow the mixture to boil. Remove from heat, and stir in the roasted cinnamon, vanilla extract, and cognac.
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