Condé Nast Cafeterias Raspberry Pudding Food

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CHILLED RASPBERRY SABAYON



Chilled Raspberry Sabayon image

Categories     Champagne     Berry     Dessert     Valentine's Day     Raspberry     Eau de Vie     Summer     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

5 large egg yolks
1/2 cup sugar
1/4 cup Champagne
1/4 cup framboise eau-de-vie (clear raspberry brandy)*
1 1/4 cups chilled whipping cream
2 1/2-pint baskets raspberries
*Available at some liquor stores and specialty foods stores. If unavailable, use raspberry liquor instead.

Steps:

  • Whisk first 4 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Using electric mixer, beat mixture until very thick and thermometer registers 160°F., about 12 minutes. Remove bowl from over water and set in larger bowl of ice. Let cool completely, whisking occasionally.
  • Using electric mixer fitted with clean beaters, beat cream to firm peaks. Gently fold into egg mixture. Chill sabayon until cold, about 1 hour. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Divide raspberries among 4 bowls or stemmed goblets. Spoon sabayon over raspberries and serve immediately.

RASPBERRY SUMMER PUDDING



Raspberry Summer Pudding image

Categories     Berry     Dairy     Fruit     Dessert     Freeze/Chill     Raspberry     Summer     Chill     Gourmet

Number Of Ingredients 5

14 slices of very thin homemade-type white bread, crusts removed and 8 of the slices halved crosswise
4 cups raspberries plus additional for garnish
1/3 cup sugar, or to taste
1/4 cup framboise or other raspberry-flavored liqueur
whipped cream for garnish

Steps:

  • Line a 1-quart charlotte mold with plastic wrap and trim 1 whole bread slice to fit the bottom of it. Arrange the halved slices, overlapping them slightly, around the sides of the mold and press the bread round into the bottom.
  • In a saucepan combine 4 cups of the raspberries, the sugar, and the framboise, bring the mixture to a simmer over moderate heat, stirring, and simmer it, stirring, for 3 minutes, or until the raspberries are crushed and the sugar is dissolved. Remove the pan from the heat and let the raspberry mixture cool.
  • Spoon one third of the raspberry mixture into the mold and top it with 1 slice of the remaining bread, trimming the bread if necessary. Spoon the remaining raspberry mixture into the mold and top it with enough of the remaining 3 slices of bread, cut into pieces, to cover the top completely. Cover the mold with a round wax paper cut to fit the inside of the mold, top the wax paper with 1 round of stiff cardboard cut to fit the inside of the mold, and weight the pudding evenly with a 2-pound weight. Chill the pudding overnight.
  • Just before serving, remove the weight, the cardboard, and the wax paper, run a thin knife around the edge of the mold to loosen the pudding, and invert a large round serving plate over the mold. Invert the raspberry pudding onto the plate, remove the plastic wrap, and garnish the pudding with the whipped cream and the additional raspberries.

RASPBERRY PUDDING



Raspberry Pudding image

Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

300 g frozen raspberries, thawed
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk

Steps:

  • Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
  • In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
  • Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
  • Beat in eggs, 1 at a time, then vanilla.
  • In separate bowl, whisk together flour, baking powder and salt.
  • Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  • Scrape evenly over raspberries, smoothing top,set aside.
  • In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
  • Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
  • Let cool slightly before serving.
  • Make ahead = store at room temp for up to 8 hours; reheat if desired.
  • I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

CONDé NAST CAFETERIA'S RASPBERRY PUDDING



Condé Nast Cafeteria's Raspberry Pudding image

Provided by Jonathan Reynolds

Categories     dessert, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 11

2 cups fresh or frozen raspberries
1 cup raspberry jam
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
8 large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 cup milk

Steps:

  • Preheat the oven to 350 degrees. Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
  • Sift together the flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, cream the butter for 30 seconds. Gradually beat in the sugar. Beat on high 3 to 4 minutes, until light and fluffy. Set aside.
  • In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow. Beat into the butter, scraping the sides often. Stir in the flour mixture in 3 parts, alternating with the milk.
  • Pour the batter over the berries. Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes. (Be careful not to overbake.) Serve warm, so that the center melts a bit when you cut the pudding.

Nutrition Facts : @context http, Calories 649, UnsaturatedFat 8 grams, Carbohydrate 104 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 290 milligrams, Sugar 59 grams, TransFat 1 gram

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