From milkmarqpdc@netcentral.co.uk Mon Aug 11 14:46:59 1997 Date: 3 Aug 1997 15:31:00 -0600 From: Product Development Centre Newsgroups: rec.food.recipes Subject: COLLECTION (4) Raspberry Desserts Followup-To: rec.food.cooking >need some good recipes for red rasberries, and need them quick,tried >rasberry coffee cake and that was great,berries coming quicker than I can >eat um. RASPBERRY AMARETTO TRIFLE RASPBERRY AND WALNUT SWIRL RASPBERRY CLAFOUTIS RUSTIC RASPBERRY CRUMBLE RASPBERRY AMARETTO TRIFLE Serves 8 Trifle sponges - 1 packet Raspberry jam - 4 tbsp Sherry - 150 ml (1/4 pint) Amaretto liqueur - 3 tbsp Ground almonds - 110g (4 oz) Ratafia biscuits - 50g (2 oz) crumbled + some for decoration Raspberries - 225g (8 oz) Egg yolks - 4 Caster sugar - 40g (1 1/2 oz) Cornflour - 15g (1/2 oz) Milk - 450 ml (3/4 pint) Whipping or Double cream - 300ml (1/2 pint) METHOD Halve the trifle sponges and sandwich together with jam. Cut into quarters and arrange in a large dish. Pour sherry and 1 tbsp liqueur over the sponges, sprinkle with 75g (3 oz) ground almonds and the ratafias. Reserve a few raspberries for decoration and place the remainder in the dish. To make the custard: blend the egg yolks, sugar and cornflour with a little milk. Heat remaining milk . When hot, blend in the cornflour mixture and heat gently, stirring continuously, until thick. Remove custard from the heat, stir in the remaining Amaretto, ground almonds and 3 tbsp cream. Cool. Pour over the fruit, cover and chill. Whip remaining cream until softly stiff. Place one third in a piping bag; spread the remainder over the custard. Decorate with swirls of cream and the reserved raspberries and ratafias. RASPBERRY AND WALNUT SWIRL Serves 4 Raspberries - 225g (8 oz) Honey - 2 tbsp Greek style yogurt - 225g (8 oz) Very low fat fromage frais - 225g (8 oz) Walnut pieces - 50g (2 oz) Mint leaves and raspberries - to decorate METHOD Lightly mash raspberries, Blend half the quantity of honey, yogurt and fromage frais then fold into raspberries. Spoon half the mixture into 4 glass dishes. Mix remaining honey, yogurt and fromage frais with the walnuts. Spoon most of the mixture into the glasses. Top with raspberry mixture then remaining walnut mixture. Swirl the 2 mixtures together and decorate with mint and raspberries RASPBERRY CLAFOUTIS Serves 4 Butter - 10g (1/3 oz) approx. Eggs - 3 Caster sugar - 50g (2 oz) Plain flour - 50g (2 oz) Milk - 300ml (1/2 pint) Raspberries - 225g (8 oz) METHOD Lightly grease an ovenproof dish with butter. Whisk eggs and sugar until pale and frothy. Stir in flour then milk. Pour half the batter into the dish. Bake at 200 C / 400 F / Gas 6 for 15 minutes. Arrange raspberries on top of batter, pour remaining batter around the fruit. Return to the oven for 30 minutes until golden. Serve hot sprinkled with a little extra sugar. RUSTIC RASPBERRY CRUMBLE Serves 4 Medium oatmeal - 110g (4 oz) Raspberries - 400g Light brown soft sugar - 25g (1 oz) Butter - 110g (4 oz) Demerara sugar - 110g (4 oz) METHOD Preheat oven to 200 C / 400 F / Gas 6. Toast the oatmeal until lightly browned. Cool. Gently stir together the raspberries and light brown soft sugar in an oven-proof dish. In a bowl, rub together the butter, flour and oatmeal until the mix resembles breadcrumbs. Stir in the demerara sugar. Spoon the crumble mixture over the raspberries. Press down lightly. Bake for 30-40 minutes until golden brown. Serve with vanilla ice cream, custard or whipped cream. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.