105 served raspberry Recipes

butter, softened, egg, flour , sifted, baking powder, icing sugar to serve, caster sugar, vanilla essence, frozen raspberries, good-quality white chocolate, chopped, cream to serve

self-raising flour, cocoa powder, caster sugar, buttermilk, egg, frozen raspberries, thawed, unsalted butter, softened, icing sugar , sifted, fresh raspberries, to serve

boneless skinless chicken breast halves (6 oz each), crumbled blue cheese, ready-to-serve fully cooked bacon, crumbled, butter, melted, divided, salt and pepper to taste, fresh raspberries, chicken broth, brown sugar, balsamic vinegar, minced garlic, dried oregano

all-purpose flour, salt, egg, milk, peanut oil, orange juice, honey, butter, whiskey, fresh raspberries, sugar , for dusting, plain yogurt or cream, to serve

haagen-dazs mango sorbet , softend, haagen-dazs raspberry sorbet , softend, haagen-dazs coconut sorbet , softend, palmiers or butter cookies to serve, thai orchids for garnish

plain flour, baking powder, caster sugar, white chocolate, finely chopped, vanilla extract, milk, egg, butter, melted, cooled, frozen raspberries, icing sugar, to serve, caster sugar, cornflour, milk, white chocolate, finely chopped

polenta, plain flour, baking powder, salt, thick natural yoghurt, sunflower oil, plus extra for greasing, lemons , zest of, grated, lemon juice, eggs, egg whites, caster sugar, fresh lavender flowers, fresh raspberry, to serve

margarine, melted, vanilla extract, plain flour, ground cinnamon, ground nutmeg, caster sugar, hazelnuts , roasted, skins removed, chopped coarsely, vanilla extract, cream cheese, softened, ricotta cheese, caster sugar, lemon juice, eggs, milk chocolate, chopped coarsely, frozen raspberries, thawed, icing sugar, ice cream, to serve if desired

caster sugar, light cranberry juice, cm slice orange zest, star anise, cinnamon stick, ripe peaches, low-fat passionfruit yogurt, to serve, raspberries

vanilla ice cream (see note ), fresh raspberries (or frozen ), maltesers, cocoa powder, to serve

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.

this is from 1 of my cookbooks , i have made desserts pretty close to this., pears, fresh pears ( 4 servings), white wine, water, sugar, peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside., sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk2 tbsp. pear liqueur, bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat., mix remaining 1/4 cup wine , 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don tsp cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur., raspberry sauce, good raspberry preserves, raspberries, frozen, thawed, combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds., serve , remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears.

unsalted butter, semisweet chocolate, sugar, unsweetened cocoa powder, sour cream, almond extract, eggs, separated and at room temperature, eau de vie or 3 -4 tbsp chambord raspberry liquor, seedless raspberry jam, fresh raspberries, cream, to serve

butter, chopped, caster sugar, milk, white chocolate, chopped, eggs, plain flour, self-raising flour, frozen raspberries, powdered sugar icing, to serve, white chocolate, chopped, pure cream

unbleached all-purpose flour, whole wheat flour, sugar, kosher salt, chilled unsalted butter, cubed, egg, whole milk, cornstarch, rhubarb, 1/2-inch-thick slices (about 1-1 1/4 lb.), fresh raspberries, sugar, egg, beaten, raw sugar, sweetened whipped cream (for serving) or vanilla ice cream (for serving)

waffles (store purchased), eggs, caster sugar, vanilla extract, thickened cream, frozen raspberries, milk chocolate, chopped (high quality), icing sugar, to serve

caster sugar, apple and cranberry juice, packham pears, peeled, vanilla bean, split, frozen raspberries, cream, to serve

milk, vanilla pod, pudding rice, caster sugar, cinnamon, creme fraiche, honey, banana, mashed, brown sugar, raspberries, icing sugar