166205 raspberry porter ganache cream Recipes

part-skim ricotta cheese, light brown sugar, orange liqueur, (recommended : grand marnier) or fresh orange juice, raspberries, mint sprigs

rhodes anytime orange rolls ( 6 rolls in their own pan ), raspberry pie filling, cream cheese frosting ( included with rolls )

unflavored gelatin, fresh or frozen raspberries, sugar, heavy cream, vanilla extract, bittersweet or semisweet chocolate, finely chopped

sugar, divided, cornstarch, milk, eggs, separated, butter, almond extract, extra-servings-size graham cracker crust (9 oz), unflavored gelatin, cold water, divided, raspberry pie filling, cream of tartar

unsweetened dutch-process cocoa powder such as droste (sift before measuring), all-purpose flour, cornstarch, a pinch baking soda, whole eggs, egg yolks, sugar, salt, water, sugar, raspberry liqueur such as chambord, heavy cream, unsalted butter, light corn syrup, semisweet or bittersweet chocolate (not unsweetened), chopped coarse, seedless raspberry jam, heavy cream, semisweet or bittersweet chocolate (not unsweetened), chopped coarse, garnish: fresh raspberries

vanilla bean, milk, lemon rind, egg yolks, sugar, all-purpose flour, raspberries, puff pastry , defrosted

unsalted butter plus more for greasing, granulated sugar plus more for dusting mold, pureed raspberries, eggs, separated, cream of tartar, powdered sugar , for dusting

unflavored gelatin, fresh or frozen raspberries, sugar, heavy cream, vanilla, sauce, bittersweet or semisweet chocolate,finely chopped

fudge sauce, raspberry preserves, ice cream or frozen yogurt

butter, sugar plus more for ramekin, egg, half and half, vanilla extract, all purpose flour, fresh raspberries, vanilla ice cream (optional)

mandarin oranges, apple juice, orange juice, grape juice, lemon juice, quick-cooking tapioca, frozen raspberries in syrup, cream and ground nutmeg, optional

cream cheese, softened, lemon juice, sweetened condensed milk, lemon pie filling or 1 (21 oz) can fruit pie filling, carton cool whip (optional) or 1 cup whipped cream (optional)

puffs, water, unsalted butter, sugar, fine salt, all-purpose flour, eggs, egg yolk, diced strawberries or whole raspberries, chocolate whipped cream , recipe follows, cold heavy cream, sugar, semi-sweet chocolate, chopped

cake flour, baking soda, salt, light brown sugar, vegetable oil, vanilla extract, coffee extract, eggs, porter beer, cocoa, sour cream, porter beer, white chocolate coins, creamy peanut butter, milk chocolate coins, caramel corn , such as cracker jack, plus more for garnish, sugar, egg whites, vanilla extract, salt

cake flour, cocoa powder, cornstarch, baking soda, eggs, sugar, butter, melted, heavy cream, bittersweet chocolate, chopped, seedless raspberry jam, heavy cream , whipped, garnish: raspberries , mint sprigs, powdered sugar

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.