144267 white choc raspberry finger biscuits Recipes

panna cotta, water, unflavored gelatin, high-quality plain chocolate, heavy whipping cream, whole milk, sugar, vanilla extract, vanilla beans , split lengthwise, white chocolate sauce, white chocolate, chopped, heavy cream, cherries, chopped, cherries for decoration

biscuit/baking mix, cream cheese, cubed, cold butter, cubed, milk, fresh raspberries, sugar, vanilla frosting

white sugar, cocoa powder, evaporated milk, butter, melted, rolled oats, peanut butter, vanilla extract

white cake mix, eggs, egg whites, lemon juice, water, oil, white chocolate chips (doesn tsp need to be precise, just about 1/2 a bag- you ll need the other half for the frosting), raspberry jam (approximate), neufchatel cheese, softened (or cream cheese), white chocolate chips, butter, softened, powdered sugar , sifted (important!), lemon juice (optional), salt, fresh raspberries, to decorate (approximately 40)

finger millet ( ragi ) flour, wheat ( atta ) flour, rice flour ( optional ), salt to taste, onion thinly sliced ( optional ), spring curry leaves sliced ( optional ), green chilli sliced ( optional ), water

white onion, garlic, olive oil, ketchup, white vinegar, brown sugar, worcestershire sauce, chili powder, cayenne pepper

white cake mix (recommended duncan hines moist deluxe), water, egg whites, unsalted butter, melted, almond extract, vanilla extract, fresh raspberries, cut in half or 1 (16 oz) container fresh strawberries, coarsely chopped, heavy whipping cream, powdered sugar , plus additional, powdered sugar , for dusting

white chocolate, melted (to decorate cake), raspberries, to decorate (if out of season other fruit or more puree), sugar, water, leaves gelatin, sugar, sweetened sieved raspberry puree (you need about 550grms raspberries), eggs, caster sugar, self raising flour , sifted, sugar, egg whites, caster sugar, extra, leaves gelatin, raspberry puree (about 600grms raspberies), quantity italian meringue (above), pouring cream (35% butter fat)

white cake mix with pudding, water, vegetable oil, egg whites, raspberry jell-o gelatin , 4 serving size, boiling water, cold water, fresh raspberry (to garnish )

white cake mix, egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), fresh raspberries, sugar, whipping cream, fresh raspberry, cream

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.

dark chocolate, chopped, butter, cubed, eggs, lightly beaten, caster sugar, plain flour, white chocolate, chopped, strawberries, sliced

self-raising flour, caster sugar, brown sugar, x egg, x lemon , zest of, unsalted butter, melted, buttermilk, milk, white choc chips, frozen boysenberries , (1/2 box)

butter, sliced almonds, dozen krispy kreme original glazed doughnuts, krispy kreme raspberry-filled glazed doughnuts, raspberry liqueur , such as chambord, fresh raspberries, white chocolate chips, cream cheese, softened, sugar , plus, sugar, eggs, egg yolks, all-purpose flour, vanilla extract, fresh raspberry, sweetened whipped cream

almonds, graham cracker crumbs, unsalted butter, melted, high quality white chocolate, cream cheese (softened ), sugar , plus, sugar, whole large eggs, egg yolks, all-purpose flour, vanilla, fresh raspberries, fresh raspberry, mint leaf, raspberry coulis

white chocolate mousse with raspberry swirl, cold water, unflavored gelatin, heavy whipping cream, white chocolate, pureed raspberries, phyllo cups, halved raspberries for garnish

white chocolate chips, butter, cubed, white cake mix, milk, eggs, vanilla extract, fresh raspberry, peeled peach, chopped, unsweetened frozen peach slices, thawed and chopped, butter, softened, sugar, lemon juice, fresh raspberry (optional), peach juice (optional)

white cake mix (recommended : duncan hines moist deluxe), water, eggs whites, unsalted butter, melted, almond extract, vanilla extract, fresh raspberries, cut in half or 1 (16-oz) container fresh strawberries, coarsely chopped, heavy whipping cream, powdered sugar , plus additional for dusting