Best 8 Raspberries With White Chocolate Sauce And Sugared Almonds Recipes

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Indulge in the irresistible delight of juicy raspberries enveloped in a luscious white chocolate sauce, accompanied by the delicate crunch of sugared almonds. This tantalizing dessert offers a harmonious blend of sweet and tangy flavors, with each component complementing the others to create a truly unforgettable culinary experience. So let's embark on a culinary journey as we uncover the secrets to creating this delectable masterpiece.

Let's cook with our recipes!

RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS



Raspberry Sundaes with Chocolate Sauce and Roasted Almonds image

Provided by Diana Yen

Categories     Dessert     Frozen Dessert     Raspberry     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For the chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
3/4 cup water
2/3 cups sugar
2 tablespoons honey
3 tablespoons unsalted butter
Pinch of kosher salt
For the sundae:
1 pint fresh raspberries (12 ounces)
2 tablespoons sugar
2 tablespoons elderflower liqueur, such as St-Germain
2 tablespoons fresh lemon juice
2 pints vanilla ice cream
Chopped roasted unsalted almonds, for garnish

Steps:

  • To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
  • In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
  • Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE



Raspberry, White Chocolate, and Almond Trifle image

Yield Makes 16 servings

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
  • Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
  • Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
  • *Available at some supermarkets and at Italian markets.

RASPBERRY CHOCOLATE ALMOND SPREAD



Raspberry Chocolate Almond Spread image

This berry-tella is spectacular on a biscuit or a piece of toast, or warmed over ice cream, but a good portion will likely be consumed right from the jar while standing in front of the refrigerator.

Provided by Cathy Barrow

Categories     dessert

Time 1h

Yield 4 half-pint jars (4 cups).

Number Of Ingredients 6

3 pints ripe raspberries, picked over but not rinsed
3 cups sugar
2 tbsp lemon juice
8 ounces best-quality bittersweet chocolate, chopped
1/8 teaspoon almond extract
1 cup toasted slivered almonds, finely chopped

Steps:

  • Fit a large pot with a rack, or line with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
  • In a large, heavy pan, combine raspberries and sugar. Bring to a simmer, stirring, until sugar has dissolved. Put raspberry-sugar mixture through the fine disk of a food mill or press through a fine sieve to remove seeds. Some seeds may remain; don't worry.
  • Return mixture to pan, add lemon juice, and bring back to a boil. Boil, stirring constantly, for 5 minutes. Add chocolate and stir well until completely melted. Boil hard for five minutes, stirring all the while. Turn off the heat, wait a minute or two, then push against the mixture. If the surface of the jam wrinkles a bit, it is the correct consistency. If not, return to the heat for another minute or two and try the wrinkle test again. Add almond extract and almonds and stir to combine.
  • Ladle hot preserves into the warm jars, leaving 1/4 inch at the top, just below the first ring on the jar's neck. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 10 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
  • Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 4), then continue as before.

Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 23 grams, Carbohydrate 222 grams, Fat 36 grams, Fiber 23 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 11 milligrams, Sugar 193 grams, TransFat 0 grams

RASPBERRIES WITH WHITE CHOCOLATE SAUCE AND SUGARED ALMONDS



Raspberries with White Chocolate Sauce and Sugared Almonds image

With just a handful of ingredients you can make a stunning dessert. The white chocolate ganache lightly coats the bright raspberries. Both my daughter and I enjoy this fabulous treat.-Cheryl Landers, LaTour, Missouri

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

3/4 cup slivered almonds
2 tablespoons sugar
1/2 cup heavy whipping cream
6 ounces white baking chocolate, chopped
1/4 teaspoon orange extract
3 cups fresh raspberries

Steps:

  • In a small heavy skillet, cook almonds over medium heat until toasted, about 3 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small heavy saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in orange extract. Refrigerate until chilled., To serve, divide raspberries among six martini glasses or dessert dishes. Top each with sauce; sprinkle with almonds.

Nutrition Facts : Calories 354 calories, Fat 25g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 38mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 6g protein.

RASPBERRY-WHITE CHOCOLATE BLONDIES



Raspberry-White Chocolate Blondies image

White chocolate, almonds, and raspberries make for a fabulous, decadent blondie perfect for special occasions or just because.

Provided by McLaughA

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 pound white chocolate
1 cup butter
2 cups all-purpose flour
1 cup white sugar
4 eggs
1 ½ teaspoons vanilla extract
½ teaspoon salt
¼ cup raspberry jam
½ cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
  • Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
  • Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.

Nutrition Facts : Calories 553.3 calories, Carbohydrate 59.4 g, Cholesterol 103.2 mg, Fat 32.3 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 266.9 mg, Sugar 42.6 g

WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS



White Chocolate-Raspberry Tart, With Almonds and Pistachios image

Ok, this is my new favourite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate - I'm in love! This has been adapted from 'The Chef's Table' and is really easy to put together. You can make the tart case in advance and then fill it 4-5 hours before serving. The recipe makes a 10" tart, but I have made a smaller one (8") by halving the filling, I made an extra tart case with the left over pastry and saved it for another day. Please see additional notes at end.

Provided by Nic2371

Categories     Dessert

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups plain flour (all-purpose flour)
3/4 cup butter, cut into small pieces
1 tablespoon caster sugar (fine granulated)
1 egg, beaten
2 -4 tablespoons cold water
1 lb good quality white chocolate, broken into pieces
6 tablespoons butter
2/3 cup whipping cream
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
2 cups fresh raspberries, must be fresh, not frozen
1/4 cup sliced almonds, toasted
1/4 cup unsalted pistachios, toasted and roughly chopped
icing sugar, for dusting (powdered sugar)

Steps:

  • You will need a tart pan with a removable bottom that has been lined with baking parchment.
  • Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
  • For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
  • Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
  • When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
  • Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
  • For the tart filling:.
  • Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
  • In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
  • Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
  • Immediately sprinkle with remaining nuts.
  • Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
  • Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.

Nutrition Facts : Calories 629.2, Fat 44.5, SaturatedFat 26, Cholesterol 104.8, Sodium 237.2, Carbohydrate 52, Fiber 3, Sugar 29.6, Protein 7.8

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS



Raspberry-Ricotta Cake with White Chocolate and Almonds image

Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!

Provided by Kim

Time 2h15m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ cups whole milk ricotta cheese, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 cups fresh raspberries, divided
⅔ cup sliced almonds, divided
⅔ cup white chocolate chips
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Sift together flour, baking powder, salt, and nutmeg.
  • Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
  • Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
  • Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
  • Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g

RASPBERRY, WHITE CHOCOLATE AND ALMOND TRIFLE



Raspberry, White Chocolate and Almond Trifle image

Posted for ZWT6: Great Britain. Adapted from Bon Appetit. Prep time does not include chill time of 5 hours or up to 24 hours.

Provided by noway

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided use
12 ounces white chocolate, chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces french-style ladyfinger cookies, divided use
1 cup raspberry jam, melted, divided use
1.5 (12 ounce) packages frozen unsweetened raspberries, partially thawed, divided use
12 ounces fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

  • Bring 1 cup whipping cream to simmer in medium saucepan.
  • Remove from heat and add white chocolate. Whisk until smooth.
  • Cool to barely lukewarm, about 10 minutes.
  • Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks.
  • Fold in white chocolate mixture.
  • Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract and from heat.
  • Quickly submerge 1 cookie in syrup; shake excess back into pan. Place dipped cookie in bottom of 14-cup trifle dish. Repeat with enough cookies to cover bottom of dish.
  • Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over.
  • Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
  • Mound fresh berries in center of trifle. Sprinkle almonds around edge.
  • Cover and chill at least 5 hours and up to 24 hours.

Nutrition Facts : Calories 545.2, Fat 31.5, SaturatedFat 17.3, Cholesterol 147.1, Sodium 93.6, Carbohydrate 60.7, Fiber 4.6, Sugar 39.3, Protein 7.4

Tips:

  • For the best results, use fresh raspberries. If using frozen raspberries, thaw them completely before using.
  • To make the white chocolate sauce, use good quality white chocolate. This will ensure that the sauce is smooth and creamy.
  • If you don't have a double boiler, you can make the white chocolate sauce in a heatproof bowl set over a saucepan of simmering water. Just be careful not to let the bottom of the bowl touch the water.
  • To make the sugared almonds, use whole, blanched almonds. This will give you the best results.
  • To make the sugared almonds, you can use any type of sugar you like. However, granulated sugar or superfine sugar will work best.
  • To make the sugared almonds, you can also add other ingredients, such as cinnamon or nutmeg, to the sugar mixture. This will add extra flavor to the almonds.

Conclusion:

Raspberries with White Chocolate Sauce and Sugared Almonds is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet and tart raspberries, rich and creamy white chocolate sauce, and crunchy sugared almonds is sure to please everyone. This dessert is also relatively easy to make, so it's a great option for busy weeknights or special occasions.

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