Best 8 Drambuie Cream With Fresh Raspberries Recipes

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

CREAMY RASPBERRY DESSERT

Steps:

• In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

DRAMBUIE CREAM WITH FRESH RASPBERRIES

Steps:

• Put a large bowl plus beaters in the freezer and chill about 15 minutes.
• In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
• Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
• Reserve 12 raspberries for garnish.
• Divide remaining raspberries between 6 pretty serving dishes.
• Spoon cream mixture over raspberries.
• Serve garnished with mint.

CRANACHAN

Steps:

• 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
• 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
• 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
• 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.

HUGH'S PRIZEWINNING RASPBERRY FRIDGE JAM

Steps:

• Start by picking over the raspberries very carefully and discarding any leaves or stems. Put half of the fruit into a preserving pan and use a potato masher to coarsely crush it. Add the remaining fruit and sugar (the mixture will look mouthwateringly good).
• Stir over low heat to dissolve the sugar. Bring to a rolling boil, then boil for exactly 5 minutes. (If you prefer a firmer jam, continue boiling at this stage for a further 2 to 3 minutes.) Remove from the heat, stirring to disperse any scum.
• It is important to pour and cap this low-sugar jam quickly (see pp. 21-22), but you must allow it to cool just a little first (give it 5 to 6 minutes) to prevent all those little raspberry seeds from rushing to the top of the jar, leaving you with half a jar of raspberry jelly and half a jar of raspberry seeds. Use within 1 year.
• Flavorful ripe strawberries give very good results with this simple recipe too. Hull the strawberries, halve or quarter larger ones, and continue as above.

RASPBERRY WHIPPED CREAM

Steps:

• Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
• Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

CHICKEN CUTLETS WITH FRESH RASPBERRIES

Steps:

• Place the chicken between two pieces of parchment paper and pound to about 1/2" thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper.
• Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat.
• Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
• Remove the chicken to a platter and keep warm.
• Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly.
• Pour the sauce over the warmed chicken and serve immediately.
• Garnish with lemon zest and fresh parsley.

BAKED RASPBERRY & BRAMBLE TRIFLE WITH DRAMBUIE

Steps:

• The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
• Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
• Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
• Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
• To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.