RASPBERRY VELVET
Provided by Jacques Pépin
Categories Food Processor Berry Dessert Freeze/Chill No-Cook Cocktail Party Valentine's Day Vegetarian Mother's Day Wedding Frozen Dessert Raspberry Summer Anniversary Birthday Shower Engagement Party Party Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4
Number Of Ingredients 6
Steps:
- Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.)
- Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety.
- Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time.
- At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.
RASPBERRY VELVET TART
White chocolate and fresh raspberries make up this impressive tart, garnished with white chocolate leaves and more fresh berries. Originally from a December 1989 issue of Bon Appetit that featured chocolate desserts.For the white chocolate leaves, you will need 16 small thick leaves, such as lemon,camillia,or gardinia with 1/8-inch stems.
Provided by Leslie in Texas
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For Crust:.
- Mix flours and sugar in large bowl.
- Add butter and cut in until mixture resembles coarse meal.
- Beat yolk with cream to blend.
- Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
- Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
- (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
- Roll dough out on lightly floured surface to 1/8-inch-thick round.
- Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
- Trim and finish edges; refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Line pastry with foil or parchment and fill with beans or pie weights.
- Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
- Cool crust completely on wire rack.
- For Filling:.
- Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
- Mix in cream and butter; remove from over water.
- Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
- Pour chocolate mixture over, filling crust completely.
- Refrigerate until firm, about 1 hour.
- (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
- Arrange leaves and reserved berries decoratively atop tart.
- Sift powdered sugar lightly over and serve.
- For White Chocolate Leaves:.
- Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
- Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
- Refrigerate until firm, about 30 minutes.
- Gently peel off leaves, starting at stem end.
- (Can be prepared 1 week ahead. Cover airtight and refrigerate.).
RASPBERRY RED VELVET CAKE
Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting
Provided by Jo Wheatley
Categories Dessert
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
- Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
- Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
- For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.
Nutrition Facts : Calories 750 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 62 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
RASPBERRY RED VELVET (BREAD PUDDING)
I saw this on the Food Network, I took the idea, but didn't care for Ms. Deen's velvet cake recipe that was supossed to be used, so I was looking at other recipes on here and combined some together--I like more of a chocolate red velvet cake. it also has a raspberry flavor too! this recipe is a bread pudding, it is a red velvet cake cut into cubes and baked in a custard. it is DEEEEELICIOUS!!!!! SERVE with whipped cream. served this to my family, they want it all the time!!!!!
Provided by skwurt25
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 350°F grease 9x13 inch pan sift flour,salt and baking soda and cocoa powder together and set aside.
- Melt semi-sweet chocolate with 1 tbsp of milk. set aside do not let harden.
- Beat butter and sugar in a bowl together for approx 5 minutes at medium speed. add eggs one at a time and beat till smooth. add food coloring and sour cream, all extracts and chocolate milk mixture. at low speed add flour mixture a little at a time but do not over mix. pour batter into pan.
- Heat 2 cups water until boiling and in another mixing bowl, mix together water, gelatin and cornstarch together pour gelatin over cake batter.
- Bake at 350°F for 35-45 minutes till toothpick comes out clean.when cake has cooled cut into 1-inch cubes.
- Combine the half-and-half, eggs, egg yolk, salt, and almond extract in a medium bowl.
- With an electric mixture in a large bowl beat the cream cheese and sugar till smooth. Mix in the half-and-half mixture.
- Place the red velvet cubes in a large baking dish or 8 individual ramekins. add the pudding mixture to the dish. make sure the cake cubes are completely covered. bake for about 30 minutes or till the pudding is set.
- Serve with whipped cream.
Nutrition Facts : Calories 1049.1, Fat 55, SaturatedFat 32.1, Cholesterol 321.2, Sodium 839, Carbohydrate 125.2, Fiber 1.9, Sugar 87.1, Protein 17.5
RASPBERRY VELVET TART
Combine white chocolate and whipping cream for the filling of our Raspberry Velvet Tart. This Raspberry Velvet Tart is sure to garner some compliments.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 14 servings
Number Of Ingredients 7
Steps:
- Mix flour and sugar in medium bowl until blended. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add vanilla; mix well. Press onto bottom and 1-inch up side of 9-inch springform pan or tart pan with removable bottom. Refrigerate 30 min. Heat oven to 425ºF. Bake crust 10 min.; cool completely.
- Reserve 1/2 oz. chocolate for garnish. Chop remaining chocolate; place in medium microwaveable bowl. Add cream and remaining butter; microwave on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Stir until chocolate is completely melted and mixture is well blended.
- Reserve a few raspberries for garnish. Spread remaining raspberries onto bottom of crust; cover with chocolate mixture. Refrigerate 2 hours or until firm. Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
- Run knife around tart to loosen from rim of pan; remove rim. Let tart stand at room temperature 30 min. before serving. Garnish with reserved raspberries and chocolate curls.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 40 mg, Sodium 90 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 20 g, Protein 3 g
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