Raspberry Foam Recipes

RASPBERRY FOAM

Steps:

• In a bowl, whip the egg whites.
• Slowly add the sugar until stiff peaks form.
• In another bowl, whip the cream until stiff and fold into the egg whites.
• Fold the thawed raspberries (syrup included) into the cream mixture.
• Add the lemon juice.
• Divide into individual serving dishes and chill until ready to eat.

RASPBERRY CREAM MUFFINS

Steps:

• In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

RASPBERRY FOAM

Steps:

• Gently fold cottage cheese, pineapple, and dry Jello into whipped topping.
• Cover and refrigerate until thoroughly chilled.
• Garnish with mint.