Best 19 Raspberry And Cream Recipes

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WHITE CHOCOLATE AND RASPBERRY ICE CREAM



White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  • Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS



Lemon Cream and Raspberry Phyllo Napoleons image

Categories     Milk/Cream     Citrus     Dessert     Bake     Kid-Friendly     Raspberry     Lemon     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 6

Number Of Ingredients 10

Phyllo Squares
6 fresh phyllo pastry sheets or frozen, thawed
6 teaspoons (generous) sugar
2 tablespoons unsalted butter, melted
1/2 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup purchased lemon curd
2 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened, thawed, drained
Powdered sugar

Steps:

  • For Phyllo Squares:
  • Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
  • For Lemon Cream:
  • Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
  • Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).

LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM



Lemon Layer Cake with Raspberry Curd and Whipped Cream image

Categories     Cake     Dessert     Bake     Raspberry     Lemon     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 21

Cake
Nonstick vegetable oil spray
4 large eggs
2 large egg yolks
3/4 cup whole milk
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Filling
2 6-ounce baskets fresh raspberries
1 1/4 cups sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon salt
3 cups chilled whipping cream

Steps:

  • For cake:
  • Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
  • Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
  • For filling:
  • Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
  • Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
  • Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
  • Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)

GRILLED PEACHES WITH RASPBERRY SAUCE AND LEMON CREAM



Grilled Peaches with Raspberry Sauce and Lemon Cream image

Provided by Food Network

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 11

3 cups fresh raspberries
1 tablespoon fresh lemon juice
1 tablespoon raspberry liqueur
4 tablespoons granulated sugar
1 cup cold heavy cream
1 tablespoon superfine sugar
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
6 large peaches
6 tablespoons unsalted butter
1/4 cup granulated sugar

Steps:

  • To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves.
  • To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches.
  • To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream.

SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING



Spice Cake with Raspberry Filling and Cream Cheese Frosting image

The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla
2 cups fresh raspberries
1/4 cup red currant jelly, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
  • Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
  • On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
  • Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
  • In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 28 g, TransFat 0 g

RASPBERRY AND CREAM CHEESE STUFFED FRENCH TOAST



Raspberry and Cream Cheese Stuffed French Toast image

I am a firm believer that if a dish has fruit in it then it must be good for you! Well, this delicious breakfast treat is good for your soul and spirits, if nothing else. It is a snap to prepare and so decadently delicious. We had to do some hunting before we found a bakery that carried challah bread, but it was time well...

Provided by Kellie Parker

Categories     Other Breakfast

Time 35m

Number Of Ingredients 9

1 (8oz) pkg cream cheese softened
12 (3/4 inch thick) slices day old brioche challah or hawaiian bread
1 c fresh raspberries *
3 eggs (beaten)
3/4 c half-and-half, light cream, or milk
3 Tbsp sugar
1/2 tsp vanilla
1 dash(es) of salt
pure maple syrup

Steps:

  • 1. Spread cream cheese evenly over one side of each slice of bread.
  • 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
  • 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
  • 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

FRESH-RASPBERRY GELATIN AND WHIPPED CREAM



Fresh-Raspberry Gelatin and Whipped Cream image

Spoon dollops ofwhipped cream onto poolsoftartraspberry gelatinfor a refreshing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3/4 cup sugar
3/4 cup water
1/2 bunch fresh mint, leaves removed from stems, rinsed well (about 1/2 cup)
1/2 cup white grape juice
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
1 six-ounce container fresh raspberries, rinsed
1/2 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint.
  • Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.
  • Just before serving, place heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes. Add confectioners' sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.

ALMOND FLORENTINE AND BLACK RASPBERRY CHIP ICE CREAM SANDWICHES



Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches image

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
6 tablespoons sugar
1/4 cup heavy whipping cream
2 tablespoons plus 1 teaspoon all purpose flour
3/4 cup sliced almonds
1 pint black raspberry chip ice cream or other raspberry-flavored ice cream

Steps:

  • Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
  • Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
  • Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
  • Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.

NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM



No-Churn Almond and Raspberry Swirl Ice Cream image

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.

Provided by Sarah Jampel

Categories     Bon Appétit     Dessert     Frozen Dessert     Ice Cream     Milk/Cream     Raspberry     Almond     Fruit     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kid-Friendly     Summer

Yield Makes about 2 quarts

Number Of Ingredients 6

3 cups (600 g) fresh raspberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 (14-oz.) can sweetened condensed milk
1 tsp. almond extract
2 cups heavy cream

Steps:

  • Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
  • Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
  • Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
  • Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
  • Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
  • To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
  • Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

CREAM PUFFS WITH RASPBERRY CRAQUELIN AND WHIPPED CHOCOLATE MOUSSE



Cream Puffs with Raspberry Craquelin and Whipped Chocolate Mousse image

This is a showstopper dessert fit for displaying in a Parisian pastry case. We'll learn how to make classic pate a choux dough for tender cream puffs, as well as, a raspberry flavored craquelin--small disks of dough baked on the puffs for that distinctive crackled top. But, wait, there's more! We'll find out how to whip up a light-as-air chocolate mousse to fill these impressive sweet treats.

Provided by Lasheeda Perry

Categories     dessert

Time 2h15m

Yield 40 cream puffs

Number Of Ingredients 18

1 cup heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Two 4-ounce bars semisweet chocolate, chopped
3/4 cup packed light brown sugar
3/4 cup freeze-dried raspberries (about 0.75 ounces)
1 stick (8 tablespoons) unsalted butter, cubed
Kosher salt
1 cup all-purpose flour (see Cook?s Note)
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, cubed
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour (see Cook's Note)
4 large eggs

Steps:

  • For the chocolate mousse: Whip the cream in a medium bowl until soft peaks form. Set aside.
  • Whisk together the whole egg, egg yolks, granulated sugar, vanilla extract, salt and 1 tablespoon water in a medium heatproof bowl until combined. Set the bowl over a medium saucepan of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a silicone spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes. Set aside.
  • Put the chocolate in another medium heatproof bowl and set over the saucepan of gently simmering water (do not let the bowl touch the water). Stir occasionally with a silicone spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) It's important that the chocolate mixture is not warm or it may seize up when combined with the whipped cream. Gently fold the whipped cream into the chocolate mixture in 3 additions with a rubber spatula until it is fully incorporated. Cover with plastic wrap and refrigerate until chilled through, about 1 hour and up to overnight.
  • For the raspberry craquelin: Pulse the brown sugar and freeze-dried raspberries together in a food processor until finely chopped and bright pink. Add the butter and a pinch of salt and pulse until blended and smooth. Add the flour, then continue to pulse until moist. Pulse in the vanilla until combined. The mixture should be crumbly but hold together when pinched. Scrape the dough onto a sheet of parchment and form into a disk. Top with another sheet of parchment and roll the dough between the 2 sheets until about 1/8 inch thick (see Cook's Note). Freeze until chilled through, about 30 minutes, then stamp out 40 rounds with a 1 1/2-inch cutter. Transfer to a parchment-lined baking sheet and freeze until ready to assemble.
  • For the cream puffs: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 rimmed baking sheets with parchment.
  • Combine 1 cup water with the butter, sugar and salt in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
  • Scrape the mixture into a large bowl. Add 1 of the eggs at a time and mix with an electric mixer on medium speed after each addition until completely incorporated and the dough is thick and smooth.
  • Transfer the dough to a pastry bag with a medium round tip. Pipe 40 circular mounds of dough (about 1 1/2 inches wide and 1 inch tall), about 1 inch apart, onto the prepared baking sheets. Dip your finger in water and dab each mound to smooth the top. Top each with a round of raspberry craquelin.
  • Bake until the bottoms of the puffs are lightly golden brown and the craquelin spreads and crackles over each puff, rotating the baking sheets halfway through, 20 to 25 minutes (see Cook's Note). Let the puffs cool completely on the baking sheets.
  • Whip the chilled chocolate mousse with an electric mixer on medium speed until smooth, lightened and pipeable. Transfer to a pastry bag with a medium star tip.
  • Assemble the cream puffs: Cut each puff in half horizontally with a sharp serrated knife. Pipe the mousse onto the bottom halves, then sandwich with the top halves and serve.
  • Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
  • Make sure to roll the craquelin into a thin layer, about 1/8-inch thick. Any thicker and the craquelin won't melt and crack over the puffs like a traditional craquelin.
  • Do not overbake the craquelin, or the color will change from a beautiful merlot color to brown.

BELLA NOTTE - COFFEE WITH RASPBERRY DI AMORE AND WHIPPED CREAM!



Bella Notte - Coffee With Raspberry Di Amore and Whipped Cream! image

This is a delicious hot coffee drink! Great for the cold weather and pretty to sip! I love "Coffee, Raspberry and Whipped Cream"...very good!

Provided by HotPepperRosemaryJe

Categories     Beverages

Time 2m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 3

1 cup strong coffee
1 dash raspberry liqueur
1 fluid ounce whipped cream

Steps:

  • Add a dash of Raspberry di Amore to a cup of coffee. Top with whipped cream.

RASPBERRY AND CREAM ÉCLAIRS



Raspberry and Cream Éclairs image

A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated flavor and a rosy hue. Trader Joe's and Whole Foods carry freeze-dried raspberries, as do many online stores, but you can leave them out if you can't find them - the cream will be less intense, but still tasty. These éclairs are a labor of love, best enjoyed the day they're created.

Provided by Samantha Seneviratne

Categories     pastries, dessert

Time 2h30m

Yield 12 to 14 éclairs

Number Of Ingredients 18

1 tablespoon cold water
1 teaspoon gelatin
1 1/2 cups/180 grams fresh raspberries
8 ounces/225 grams cream cheese, at room temperature
3 tablespoons honey
2 tablespoons confectioners' sugar
1 1/2 teaspoon vanilla extract
1/2 cup/10 grams freeze-dried raspberries, ground to a fine powder in a spice grinder
3/4 cup/175 milliliters heavy cream
6 tablespoons/170 grams unsalted butter (3/4 stick)
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
3/4 cup/95 grams all-purpose flour
3 large eggs
1 cup/120 grams fresh raspberries
2 cups/245 grams confectioners' sugar
3/4 teaspoon vanilla extract
Pinch of kosher salt

Steps:

  • Make the raspberry cream: Add 1 tablespoon cold water to a small bowl; sprinkle the gelatin evenly on top. Let the mixture stand for 5 minutes. Meanwhile, smash 1/2 cup fresh raspberries in a large bowl. Add the cream cheese, honey, confectioners' sugar, vanilla and half the freeze-dried raspberry powder and beat with a wooden spoon until smooth and creamy. Set aside.
  • Heat 1/4 cup heavy cream in a small saucepan over medium-high. Stir in the gelatin mixture and cook until the gelatin is completely dissolved, about 3 minutes. Set aside to cool slightly, then stir into the cream cheese mixture until combined. Cover and chill for at least 30 minutes.
  • Prepare the puffs: In a medium saucepan, bring the butter, granulated sugar, salt and 3/4 cup water to a simmer over medium heat, stirring with a wooden spoon to encourage the butter to melt. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally to cool.
  • Heat oven to 450 degrees. Off heat, add the eggs to the pan, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a large round or star tip.
  • Line two baking sheets with parchment paper. Pipe the dough into 4 1/2-inch-by-3/4-inch lengths about 3 inches apart. With a damp fingertip, flatten any points. Bake until deep golden brown and puffed, rotating the sheets halfway through, 20 to 24 minutes. They should be very light and crisp. Turn the oven off. Poke each éclair on either end with a toothpick to allow some steam to release. Return the puffs to the oven and prop the oven door open slightly with the handle of a wooden spoon. Allow the puffs to dry out completely, about 15 minutes. Transfer to a rack to cool completely.
  • Prepare the glaze: Mash the fresh raspberries and run them through a fine-mesh sieve, reserving all the juice and discarding the seeds. Add the confectioners' sugar, vanilla and salt to the reserved juice and whisk until smooth.
  • Finely chop the remaining 1 cup fresh raspberries. Whip the remaining 1/2 cup cream to soft peaks. Gently stir the chilled raspberry cream to loosen it, then fold in the raspberries and the whipped cream. Transfer the cream to a pastry bag fitted with a large fluted tip. Slice the top third off each éclair and fill the lower portion with cream. Dip the top of the top piece in the glaze, letting any excess drip off, and replace it. Sprinkle with the remaining raspberry powder. Serve immediately.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 157 milligrams, Sugar 25 grams, TransFat 0 grams

RASPBERRY AND COCONUT CREAM-CHOCOLATE HAZELNUT S'MORES



Raspberry and Coconut Cream-Chocolate Hazelnut S'mores image

S'mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. Some people don't want to stray from the traditional s'more, but I ask "Why not?" Maybe we can make it tastier and healthier! So this version was born. And did I mention these mouthwatering treats contain no added sugar and are dairy-free?

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 7

1 cup raw hazelnuts
1/3 cup dairy-free dark chocolate chips
2 teaspoons melted coconut oil
1/8 teaspoon salt
1 1/2 cups (about 1/2 pint) raspberries
1/2 cup coconut cream, whipped, See Cook's Note
16 graham cracker squares

Steps:

  • For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
  • In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
  • For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.)

RASPBERRY AND COCONUT CREAM CHEESE SPREAD



Raspberry and Coconut Cream Cheese Spread image

Make and share this Raspberry and Coconut Cream Cheese Spread recipe from Food.com.

Provided by Starrynews

Categories     Spreads

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, slightly softened
3 green onions, chopped
1/3 cup cashews, chopped
1 cup raspberry jam
1/2 cup shredded coconut

Steps:

  • Spread cream cheese across the serving plate (which should be about the size of a standard dinner plate, so you can spread the cheese about 7-8" across in a circular shape).
  • Sprinkle onions and nuts over cheese.
  • Spread raspberry jam over all.
  • Sprinkle with coconut.
  • Serve with crackers.

RASPBERRY AND CREAM SALAD



Raspberry and Cream Salad image

Delicious congealed raspberry salad with cream cheese and pretzel topping. Love the sweet with the salty, and anything with cream cheese of course. The pie filling I use is Solo brand and is a smallish can - I believe about 12 oz. This makes a pretty "red" alternative for the Holiday season. Printed off the internet some time ago so can't give proper credit.

Provided by LorenLou

Categories     Dessert

Time 2h15m

Yield 18 serving(s)

Number Of Ingredients 10

2 (6 ounce) packages raspberry gelatin powder or 2 (6 ounce) packages Jello gelatin
4 cups boiling water
2 (12 ounce) cans raspberry pie filling
1 cup sugar
1 (8 ounce) package cream cheese, room temperature
1 (12 ounce) container whipped topping, light is fine (Cool Whip)
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons sugar
1/4 cup melted margarine

Steps:

  • Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
  • Add the raspberry pie filling.
  • Pour into a glass 9x13" pan and place in the refrigerator until set.
  • With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
  • Spread over the set gelatin mixture.
  • Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
  • Sprinkle the topping over the cream cheese layer.
  • Keep refrigerated until ready to serve.

Nutrition Facts : Calories 376.5, Fat 16.3, SaturatedFat 6.5, Cholesterol 29.1, Sodium 523.9, Carbohydrate 53.4, Fiber 1.2, Sugar 31.2, Protein 6.7

CHOCOLATE MOUSSE AND RASPBERRY CREAM DACQUOISE



Chocolate Mousse and Raspberry Cream Dacquoise image

Number Of Ingredients 0

Steps:

  • Line 3 buttered baking sheets with parchment paper or foil and trace an 11-inch circle on each sheet of parchment.
  • Make the meringues: In a food processor grind fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the salt, stirring and fluffing the mixture until it is combined well. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they have stiff glossy peaks.

POACHED PEARS WITH ICE CREAM, RASPBERRY AND CARAMEL SACUES



POACHED PEARS WITH ICE CREAM, RASPBERRY AND CARAMEL SACUES image

Categories     Fruit     Dessert     Poach

Yield 4 servings

Number Of Ingredients 11

4 poached pears
1 bottle red wine
5 whole cloves
1 cinnimon stick
5 peppercorns
1 cup raspberries
1 Tb lemon juice
1 cup sugar
1/3 cup water
1/2 cup heavy cream
vanilla ice cream or frozen custard

Steps:

  • Remove the core of the pear from its base. Cut enough of the bottom of pear so it stands. Peal entire pear, but leave stem intact. Repeat for all pears. Place pears in a saucepan and fill with wine. Add cloves, peppercorns and cinnimon stick. Let sit in wine for 30 minutes, and turn pears occassionally if not entirely submerged. Place pan over heat and simmer pears, covered, for about 20 to 30 minutes or until tender. Remove from heat and allow to cool in liquid for another 30 minutes. Remove, place in a bowl and cover. Add raspberries and lemon juice to a food processor and puree. Force through a seive to reomve seeds. Add sugar only if not sweet enough or if raspberries not ripe enough. To make caramel sauce, add sugar and water in a pan and bring to a simmer, stirring until sugar completely dissolves. Cover and bring to a boil for about 5 minutes, or until it begins to color. Continue to boil without lid until it turns a nice caramel color, then stop cooking by placing bottom of pan in a bowl of cool water. Return to burner over medium heat and add cream. Continue stirring until caramel dissolves, adding more cream if it needs thinning. Assemble dessert. In individual bowls add two scoops of ice cream with 1 poached pear. Drizzle with raspberries and caramel sauces. Serve immediately.

RASPBERRY PAVLOVA WITH PEACHES AND CREAM



Raspberry Pavlova With Peaches and Cream image

This Pavlova's meringue foundation has freeze-dried raspberry powder shot through it, tinting it pink and giving it a fruity, candy-like flavor. But if you can't get the freeze-dried berries, just leave them out. The meringue will still bake up with a shatteringly crisp shell and a marshmallow-like interior that makes an edible bowl for the whipped cream and fruit. If it's not humid out, the meringue shell can be baked up to a day ahead. Otherwise, it's best made the day you plan to serve it.

Provided by Melissa Clark

Categories     parfaits and trifles, project, dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 14

1 1/4 cups freeze-dried raspberries (1 1/3 ounces)
6 large egg whites, at room temperature
1 1/2 cups/300 grams granulated sugar
1/2 teaspoon cream of tartar
Pinch of fine sea salt
1/2 cup/125 grams Demerara sugar
1/2 vanilla bean, split
2 (1 1/2-inch) strips lemon zest
3 small (or 2 large) ripe peaches, pitted and sliced
1/2 pint raspberries (1 cup)
2 cups/480 milliliters heavy cream
1/2 cup/120 milliliters sour cream
1 1/2 tablespoons confectioners' sugar
Tiny pinch of fine sea salt

Steps:

  • Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
  • Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
  • Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
  • Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
  • Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
  • A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
  • Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
  • Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.

RASPBERRY AND CREAM ROULADE



Raspberry and Cream Roulade image

The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Confectioners' sugar, for dusting
1 Sponge Cake recipe, baked in a jelly roll pan and cooled
1/2 cup/70 grams fresh raspberries
1/3 cup/105 grams raspberry jam
1/2 cup/120 grams heavy cream, chilled
1/3 cup/80 grams mascarpone, crème fraîche or sour cream, chilled
Pinch of kosher salt

Steps:

  • Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
  • In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
  • In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
  • Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
  • Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
  • Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

Tips:

  • For the best flavor, use fresh raspberries that are ripe and in season.
  • If you don't have fresh raspberries, you can use frozen raspberries. Just thaw them before using.
  • Adding a little bit of lemon juice to the raspberry sauce will help to brighten the flavor.
  • Use heavy cream for a richer, creamier sauce.
  • If you want a lighter sauce, you can use half-and-half or even milk.
  • Serve the raspberry sauce immediately over pancakes, waffles, or ice cream.

Conclusion:

Raspberry and cream is a classic combination that is sure to please everyone.

Whether you're making a simple raspberry sauce or a more elaborate dessert, these recipes are sure to inspire you.

So next time you have a craving for something sweet and delicious, give one of these raspberry and cream recipes a try.

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