Drambuie Cream With Fresh Raspberries Food

HOW TO FREEZE RASPBERRIES

Steps:

• Rinse the raspberries and let them drain for about 10 minutes.
• Then place them on a paper towel to remove excess water.
• Then neatly arrange them and place them on a baking sheet.
• Pop them into the freezer for a few hours, then transfer the frozen raspberries into freezer baggies.

DRAMBUIE CREAM WITH FRESH RASPBERRIES

Steps:

• Put a large bowl plus beaters in the freezer and chill about 15 minutes.
• In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
• Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
• Reserve 12 raspberries for garnish.
• Divide remaining raspberries between 6 pretty serving dishes.
• Spoon cream mixture over raspberries.
• Serve garnished with mint.

BAKED RASPBERRY & BRAMBLE TRIFLE WITH DRAMBUIE

Steps:

• The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
• Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
• Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
• Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
• To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

CARROT CAKE WITH CREAM CHEESE AND RASPBERRIES

Steps:

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• Knock eggs into a bowl, mix in batches adding sugar. Then add the sieved flour, baking powder, cinnamon and baking soda. Still mix gradually adding the oil. Finally, add two cups of grated carrots. - You can erase the medium mesh.
• Pour into a greased baking pan or on the plaque. Put into the preheated oven 170 degrees 70 minutes.
• After baking, remove the plates to cool. On the surface smear cream cheese, I added a natural flavor and garnish with raspberries. Before serving, sprinkle the top with powdered sugar. Enjoy :).

CHICKEN CUTLETS WITH FRESH RASPBERRIES

Steps:

• Place the chicken between two pieces of parchment paper and pound to about 1/2" thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper.
• Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat.
• Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
• Remove the chicken to a platter and keep warm.
• Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly.
• Pour the sauce over the warmed chicken and serve immediately.
• Garnish with lemon zest and fresh parsley.

RUBY PLUM FOOL WITH FRESH RASPBERRIES

Steps:

• Puree plums and sugar until liquid and as smooth as possible.
• Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.
• Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).
• Whip cream until thick.
• In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.
• Fold remaining puree into cream, keeping it somewhat streaked.
• Divide among glasses.
• Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
• Serve chilled, garnished with raspberries.