Raspberry Foam Food

RASPBERRY JAM

Raspberry Jam image

In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.

Provided by Food Network Kitchen

Categories condiment

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 3

Ingredients

4 cups fresh raspberries (about four 6-ounce containers)
2 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice

Steps:

Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

RASPBERRY FOAM

Raspberry Foam image

Make and share this Raspberry Foam recipe from Food.com.

Provided by CoffeeMom

Categories Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups small curd cottage cheese (light or low fat)
2 cups crushed unsweetened pineapple, drained
2 (3 ounce) packages raspberry gelatin powder
2 cups prepared whipped topping
fresh mint sprig (optional)

Steps:

Gently fold cottage cheese, pineapple, and dry Jello into whipped topping.
Cover and refrigerate until thoroughly chilled.
Garnish with mint.

Nutrition Facts : Calories 394.1, Fat 11.8, SaturatedFat 7.4, Cholesterol 39.7, Sodium 693.7, Carbohydrate 55.4, Fiber 1, Sugar 48.5, Protein 18.9

RASPBERRY ICE CREAM

Raspberry Ice Cream image

"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 1-1/2 quarts.

Number Of Ingredients 5

Ingredients

2 cups fresh or frozen raspberries, partially thawed
1 cup sugar
2 cups heavy whipping cream
1 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts :

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