RASPBERRY NAPOLEONS
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
- Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
- Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
- Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
- Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
- Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
- Garnish plate with Raspberry Sauce, if desired.
Nutrition Facts : Calories 249 g, Fat 11 g, Fiber 3 g, Protein 5 g
RED VELVET NAPOLEONS WITH RASPBERRIES
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- Unfold the puff pastry and place 1 sheet on each of 2 baking sheets. Top each with another sheet of parchment weighed down with a baking sheet topped with a ceramic baking dish. Bake until the pastry is crisp and golden brown, 22 to 25 minutes.
- Remove from the oven and switch the oven to broil. Carefully cut each puff pastry sheet with a serrated knife into 9 rectangles, each about 2-by-5 inches; dust the tops with superfine sugar. Bake the pastry, uncovered, until crisp and caramelized, watching carefully and rotating the baking sheets--this is quick, 30 seconds to 1 minute. Alternatively, you can use a kitchen torch. Remove from the oven and let cool on wire racks. Transfer the cooled pastry to a cutting board.
- In a large bowl with a hand mixer or the bowl of a stand mixer, beat the melted chocolate, butter, cream cheese, the 4 cups confectioners' sugar and the vanilla until light and fluffy. Color as desired with the food coloring then transfer to a piping bag fitted with a large round tip. Pipe round little blobs onto 6 of the pastry rectangles, covering the surface. Top with 6 more of the rectangles and repeat the piping. Top with the remaining 6 rectangles. Set a metal offset spatula over the center crosswise of each napoleon and dust the top with confectioners' sugar. Garnish each with 2 to 3 raspberries and a small edible flower.
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
RED VELVET PANCAKES
Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.
Provided by dkitsuen
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
- Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 44.8 g, Cholesterol 146.9 mg, Fat 35.2 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 20.5 g, Sodium 439.4 mg, Sugar 19.3 g
RASPBERRY NAPOLEONS DESSERT
Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.
Provided by Baker's Daughter
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
- Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g
CRISPY RICE CREPE NAPOLEONS WITH RASPBERRY RED-CHILI-PEPPER SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make the sorbet, place the peppers, granulated sugar and water in a blender and process until smooth. Strain through a fine-mesh sieve, discard the solids and set the liquid aside. Place the raspberries in a food processor and process until pureed. Strain the puree through a fine-mesh sieve, pressing on the solids to extract as much puree as possible. Discard the solids. Place the puree in a bowl and whisk in the powdered sugar. Measure out and stir in 1 to 2 tablespoons of the chili-and-sugar syrup, to taste. Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
- To make the crepes, preheat the oven to 275 degrees. In a bowl, combine the rice flour and sugar. In another bowl, whisk together the egg whites, melted butter and hot water, and stir it into the flour and sugar. Keep stirring until the mixture is smooth.
- Place an 8-inch nonstick skillet over medium heat. Brush it with clarified butter and pour in 2 tablespoons of the batter, swirling the pan to coat it evenly. Cook until the crepe is set but not brown, about 1 minute. Turn and cook the other side. Transfer to a plate and allow to cool slightly. Cut crepe into 4 wedges, and transfer to a sheet pan lined with parchment paper. Repeat until you have made 6 crepes. Brush them with clarified butter, sprinkle with granulated sugar and bake until crisp, about 20 minutes. Remove from oven and cool.
- To make the filling, combine the cream and rum, and whip until soft peaks form. Combine the coconut and sugar, and fold into the cream. Place the raspberries and granulated sugar in a bowl and mash with a fork until smooth.
- When ready to serve, place a wedge of crepe on a dessert plate and spread with a layer of coconut mixture, then with raspberry puree. Stack a second wedge on top, and add the coconut and raspberry layers. Repeat again, and top with the fourth wedge of crepe. Place a scoop of sorbet on the side.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 11 grams, Carbohydrate 85 grams, Fat 40 grams, Fiber 17 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 764 milligrams, Sugar 57 grams, TransFat 0 grams
RED VELVET CAKE WITH RASPBERRY FILLING
A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.
Provided by SharleneW
Categories Dessert
Time 48m
Yield 1 9inch 2layer cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
- Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
- Combine flour, cocoa, baking soda, baking powder and salt.
- Set aside.
- In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
- Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
- Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
- Pour batter into prepared pans.
- Tap pans sharply on counter to remove any large air bubbles.
- Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
- Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
- Beat with a mixer at high speed for 3 minutes or until fluffy.
- Add powdered sugar and beat at low speed just until blended.
- To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
- Spread frosting over top and sides of cake.
- Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 372.3, Fat 9, SaturatedFat 5.6, Cholesterol 24.7, Sodium 282.2, Carbohydrate 69.2, Fiber 0.8, Sugar 46.1, Protein 4.5
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