51783 sebastians raspberry mousse cake torte Recipes

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, boiling water, raspberry gelatin, seedless raspberry jam, semisweet chocolate chips, fresh raspberries

whipping cream, icing sugar, egg whites, sugar, all-purpose flour, unsalted butter, melted, water, vanilla, unsweetened raspberries, thawed, instant dissolving fruit sugar, raspberry liqueur (optional)

ricotta cheese, lemon juice, egg whites, room temperature, cream of tartar, sugar, fresh raspberries or 1/4 cup raspberry jam

sugar-free raspberry gelatin, boiling water, plain fat-free yogurt, fresh raspberries, plain fat-free yogurt, for topping

shortbread, natural almonds, toasted and cooled, eggs, sugar, raspberries (6 oz), chilled heavy cream, mixed-berry compote

vegetable oil cooking spray, raspberry preserves, sliced almonds

flour, divided, sugar, butter, softened, frozen raspberries, thawed, walnuts, chopped, eggs, granulated sugar, salt, baking powder, vanilla extract

graham cracker crumbs, melted oleo, eggs, sugar, cream cheese, cornstarch, water, sugar, frozen raspberries , reserve 1/2 package.

honey dates, pitted, raisins, almond butter, almonds, cocoa powder, cinnamon, vanilla extract, honey dates, pitted, dried cherries, coconut butter, almond butter, cinnamon, vanilla extract, cocoa powder, raspberries, honey dates, pitted, pine nuts, lemon juice, white pepper, salt, water, to cover, carob powder, olive oil, cold-pressed organic, water, agave nectar, honey dates, pitted, cinnamon, vanilla

graham cracker crumbs, margarine, melted, jell-o raspberry gelatin powder, jet-puffed marshmallows, milk, cool whip or 2 cups light whipped topping, thawed, raspberries or 2 cups frozen

firm whole-wheat sandwich bread, all-purpose flour, salt, eggs at room temperature, light brown sugar, vanilla, unsalted butter, melted and cooled slightly, heavy cream, fine-quality bittersweet chocolate (not unsweetened), finely chopped, seedless raspberry jam, garnish: raspberries and lightly sweetened whipped cream

good quality cheddar cheese, grated, chopped onion, chopped pecans, cayenne pepper, mayonnaise (i usually use hellman s), tabasco sauce, good quality raspberry preserves, fresh raspberry (to garnish ), assorted cracker

unsweetened cocoa, butter, seedless raspberry preserves (such as dickinson s), fat-free half-and-half, unsweetened cocoa, granulated sugar, egg substitute, all-purpose flour, vanilla extract, fat-free hot fudge topping, seedless raspberry preserves, water, powdered sugar

cold water, unflavored gelatin, fresh raspberries, sugar, heavy cream, framboise liqueur (or other raspberry-flavored liqueur), pure vanilla extract, semisweet chocolate chips, prepared chocolate cookie pie crust

sheet puff pastry (from a 17.25-oz package), thawed, mild, creamy goat cheese (recommended : chavrie brand), powdered sugar, divided, vanilla extract, salt, chilled whipping cream, seedless raspberry jam or preserves, fresh raspberries, minced fresh thyme leaves , plus 6 thyme sprigs, for garnish, optional

raspberries, egg whites, room temperature, superfine sugar or to taste, cream of tarter, chambord ( raspberry liquer ), heavy cream whipped, fresh raspberries for garnish

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.

flour, baking powder, salt, ground walnuts, whipping cream, sugar, vanilla, eggs, whipping cream, cream cheese, softened, sugar, salt, vanilla, raspberry preserves