Thanks!Gourmet Raspberry Dessert Recipe??
How to make raspberry %26amp; mascarpone cheese dessert:
A rich, chilled dessert which is really a very up-market cheese cake.
Ingredients
2 cups Mascarpone cheese
1 1/2 tablespoons icing/confectioner's sugar (or to taste)
2 tablespoons double cream
1 cup raspberries
brandy to taste
mint leaves
Method
- Whip the double cream until it just holds its shape.
- Fold the cream into the Mascarpone cheese and mix in the icing sugar.
- Stir in a little brandy (about 1 tablespoon) and check the taste.
- Add a little more brandy if desired!
- Put into two pretty serving dishes and chill for a couple of hours.
- Defrost raspberries if frozen and sweeten to taste.
- If raspberries are fresh, check for sweetness and sprinkle with a little icing sugar if desired.
- Just before serving divide raspberries between the two dishes and pile them on top of the Mascarpone mixture.
- Decorate with mint leaves dipped in a little egg white and then icing sugar.Gourmet Raspberry Dessert Recipe??
I think a simple dish of ice cream with rasp puree (maybe cooked down with some sort of liquor...) sounds very good.
Keep it simple, whatever you do, don't defile perfectly good berries fussin with them too much.
Remember gourmet doesn't mean FANCY. It means the highest quality. If you have a fresh berry harvest, you have the best of the summer but summer foods are simple.
Serve in a pretty glass, like a parfait cup or even a margarita or martini glass...with a sprig of mint or a citrus slice twisted around the rim for garnish...and keep a couple fresh berries for each serving to topple over the ice cream. If you want a really pretty presentation, you can also put some of the raspberry puree in the bottom of an empty glass and swirling it around so it sticks to the side. Then add the ice cream.
Choose a very high quality vanilla ice cream, perhaps the kind with the little flecks of vanilla beans in it.
Raspberry crumble or cobbler, topped with whipped cream...or I like Vanilla ice cream, topped with raspberries and a touch of Raspberry liquor and whipped cream, now that's special.
I dont know if you have ever heard of Tastefully Simple before or not, however they are coming out with a Raspberry Divine Dessert Sauce on 9/1 it would look good over cheese cake and is gourmet. Here is a friend of mine web site
http://tastefullysimple.com/web/dgoodacr鈥?/a>
hope this helps
Ingredients:
English Raspberry Triffle
Serves: 12-15
Sponge Cake:
4 lg eggs (separated)
1-1/2 cups sugar
2 Tbsp cold water
1 tsp vanilla
1-2/3 cups sifted cake flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup hot water
Custard Filling:
3/4 cup sugar
3/4 tsp salt
9 tbsp flour
1-1/2 cups milk
1-1/2 cups light cream
6 large egg yolks
3 tsp vanilla
Fruit ingredients:
4 10oz pkg frozen raspberries (juice reserved)
1 12oz jar raspberry preserves (seedless)
2 large bananas
3/4 cup cream sherry
3/4 cup reserved juice
Heavy Cream and Fresh Raspberries :
Directions:
CAKE: Beat egg whites..set aside. Beat yolks until light..gradually beat in sugar at high speed. Beat in cold water, hot water and vanilla. Sift together dry ingredients. Fold into yolk mixture. Fold in beaten whites. Bake in 2 parchment lined 8'; layers filled 3/4 full. Cook for 25-30 minutes at 325 degrees. Cool and split into one inch layers. (there will be some left over).
FILLING: In saucepan, combine sugar, salt and flour. Gradually stir in milk and cream. Cook over low heat, stirring constantly until thickened and smooth. In small bowl...beat yolds. Stir in a little hot milk mixture. Return to saucepan. Bring to a boil, stirring constantly. Remove from heat, stir in vanilla. Cool, stirring occasionally.
PREPARE FRUIT: drain berries...reserving juice. Mix 3/4 cup of juice and Sherry. Slice bananas.
ASSEMBLY: Spread layer of cake with raspberry preserves. Put into bottom of a Triffle Bowl (or tall clear glass bowl about 8'; in diam). Pour over 1/3 of the juice mixture. Spread on 1/4 of the custard filling. and layer on 1/3 of the berries.
Next layer: Another layer of cake spread with jam. Pour over 1/3 of the juice. Spread on 1/4 of custard filling. Thinnly sliced Bananas and 1/3 of the berries.
Third layer: Add another layer of cake spread with jam... pour over remaining juice. Spread on 1/4 of the custard and layer on the last of the berries.
Finishing touches: Spread on remaining custard. Spread with whipped cream. Garnish with fresh raspberries and mint leaves.
NOTE: A star fruit sliced and positioned around the sides of the middle of the bowl is an attractive touch.
This seems like a lot of work...and it is! But, worth every mouthful!!
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