Raspberries With Fromage Blanc Food

HONEY VANILLA FROMAGE BLANC

Steps:

• Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
• To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.

RASPBERRIES WITH FROMAGE BLANC

Steps:

• Force half the raspberries through a sieve and sweeten with the sugar, using more or less depending on the sweetness of the berries. Gently fold in the whole raspberries.
• Put a scoop or neat mound of the cheese on each of four plates and spoon the raspberry mixture around it.

HERBED FROMAGE BLANC

Steps:

• In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

FRESH RASPBERRY GRATINS

Steps:

• Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
• To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
• Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm.

PIMMS GELéE WITH RASPBERRIES AND FROMAGE BLANC

Steps:

• In a small saucepan, mix 10 ounces of the raspberries and 1/4 cup sugar. Cook over medium heat until the sugar is dissolved and the raspberries are soft and breaking apart. Let cool.
• Soften the gelatin in 3 tablespoons of the Pimms. In another small saucepan, combine the orange juice and the remaining Pimms. Place over medium heat until very warm, then remove from heat and stir in the gelatin. Place a fine-meshed sieve over the pan and pour in the raspberries and their juice. Mash and press the raspberries to extract as much juice as possible. Pour into a shallow dish and chill until firm.
• Mix the fromage blanc with the remaining sugar. Using a whisk or fork, stir the Pimms gelée until broken into small beads. In each of 4 small tumblers, spoon a layer of Pimms gelée, using it all up. Top with a layer of fromage blanc, followed by a layer of fresh raspberries.

BAREFOOT CONTESSA'S RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan.
• Bring to a boil, lower the heat, and simmer for 4 minutes.
• Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
• Chill (for two to three hours).