Tag-Archive for » Berries «

20
Sep
Raspberry & Rose Rice Pudding
Brigita

Ingredients:

(Serves 2)

55g (2oz) arborio rice

15g (1/2 oz) ground almonds

80g (3 oz) caster sugar

200ml coconut milk

150ml ordinary milk

50ml evaporated milk OR 3 tbsp of double cream

60 ml (4 tbsp) rosewater

juice of half a lemon

To garnish: Raspberries

Method:

1. In a large saucepan, combine rice, ground almonds, coconut milk, milk and sugar, cooking over very low heat until thickened and gently bubbly, stirring constantly with a wooden spoon or whisk. If mixture becomes too thick, add incremental amounts of additional milk. Cook for another five minutes.

2. Remove from heat then stir in evaporated milk/cream, rosewater and lemon juice. Adjust sugar to taste. Pour into individual bowls or glasses. Decorate generously with raspberries. Refrigerate until cool and firm.

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18
Sep
Easiest Berry Terrine
Brigita

Recipe from: Luscious Berry Desserts book by Lori Longbotham

Ingredients:

2 cups cranberry-raspberry juice (divided use)

2 envelopes plain gelatin

1/2 cup packed light brown sugar

2 tablespoons fresh lemon juice

5 cups mixed ripe berries

Method:

Pour 1/2 cup of the cranberry-raspberry juice into a small bowl, sprinkle the gelatin over it, and let soften for 5 minutes.

Heat the sugar with 1/2 cup of the cranberry-raspberry juice in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and lemon juice, stirring until the gelatin is dissolved. Stir in the remaining 1 cup cranberry-raspberry juice.

Place the berries in a loaf pan. Pour the juice mixture over them and press the berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, or for up to 2 days.

To serve, run a table knife around the inside of the pan and dip the pan in hot water for about 5 seconds, then invert onto a serving platter and shake to release the terrine. Serve cut into slices.

Note: Serves 8 to 10. This is something for ‘Rainbow Colour Diet’ followers!

Category: Desserts, Vegetarian  Tags: , , ,  Leave a Comment
14
Sep
Raspberry and Strawberry Mascarpone Cake
Brigita

Ingredients:

185g butter, softened

1 tablespoon finely grated orange rind

1¼ cups (275g) caster sugar

3 eggs, beaten lightly

1 cup (150g) self-raising flour

1/3 cup (40g) ground almonds

½ cup (125ml) orange juice

250g strawberries

120g fresh raspberries

1/3 cup (110g) raspberry jam, warmed

1 tablespoon Cointreau

Mascarpone cream:

600ml thickened cream

1/3 cup (55g) icing sugar mixture

250g mascarpone

1 teaspoon finely grated orange rind

1 tablespoon Cointreau

NOTE: This recipe can be made two days ahead.

Method:

Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a 24cm fluted tube pan thoroughly.

Beat butter, rind and sugar in a medium bowl with an electric mixer until fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in sifted flour, almonds and juice in two batches.

Spread mixture into prepared pan; bake in a moderately slow oven for about 50 minutes. Stand cake 10 minutes before turning onto a wire rack to cool.

For the mascarpone cream, beat cream, icing sugar and mascarpone in a small bowl with an electric mixer until soft peaks form. Stir in rind and liqueur.

Reserve a third of the best strawberries and raspberries; halve the strawberries. Thickly slice remainder. Using a large serrated knife, split cake into three layers. Place base layer on serving plate; spread with half of combined jam and liqueur; top with half of the sliced strawberries and raspberries, and 1 cup mascarpone cream. Repeat layering, ending with cake.

Spread remaining mascarpone cream all over cake; decorate top with reserved berries. Refrigerate until ready to serve.

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12
Sep
Orange, Melon and Raspberry Salad
Brigita

Ingredients:

* 3 oranges

* 2 slices ripe honeydew melon

* 40g fresh raspberries

* 2tbsp orange liqueur or limoncello(optional)

* Sugar to taste

Method:

1. Squeeze the juice of one orange into a mixing bowl. Peel the other two, divide into segments and add to the bowl of juice.

2. Chop the melon and add to the bowl along with all the raspberries.

3. Stir in the liqueur and add a little sugar to taste. Mix gently and leave for 1-2 hours before serving, chilled. Serve with crème fraiche or ice cream and crisp finger biscuits.

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12
Sep
Lemon and Lavender Mousse with Blueberry Sauce
Brigita

Ingredients:

(Serves 8 )

Mousse:

* 1 cup sugar

* 1/2 cup fresh lemon juice

* 8 tablespoons (1 stick) unsalted butter , cut into 8 pieces

* 1 large egg , plus 4 large egg yolks

* 1 tablespoon dried or fresh lavender blossoms

* 3/4 cup heavy cream , whipped

Blueberry sauce:

* 2 cups fresh (or frozen, unthawed) blueberries , plus additional fresh blueberries for garnish

* 1/3 cup sugar

* 1 teaspoon grated fresh lemon zest

* 1 tablespoon fresh lemon juice

* 1 stick cinnamon

Method:

To make mousse: In a heatproof mixing bowl, combine sugar, lemon juice, butter, egg, egg yolks and lavender. Place over a pot of simmering water and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon. Strain into a bowl set in a larger bowl of ice water and stir until cold and thickened. Fold in whipped cream. Pour mixture into each of eight 5-ounce paper cups. Freeze until firm, about 4 hours.

To make sauce: In a medium saucepan, combine blueberries, sugar, 1/4 cup room temperature water, lemon zest, lemon juice and cinnamon stick. Bring to a boil; reduce heat to low and simmer 15 minutes. Let mixture cool 10 minutes. Remove and discard cinnamon stick. Puree blueberry mixture in blender until smooth. Strain through a sieve set over a bowl. Discard solids; cover sauce and refrigerate.

To serve, peel paper cups off mousse and place mousse in shallow bowls. Pour sauce around mousse and garnish with blueberries.

Note: Dried lavender blossoms are available at gourmet markets. Be sure to buy a product intended for culinary use.

Category: Desserts, Middle Eastern  Tags: , , ,  Leave a Comment
07
Sep
Panna Cotta with Fresh Berries
Brigita

Ingredients:

* 1 cup whole milk

* 1 tablespoon unflavored powdered gelatin

* 3 cups whipping cream

* 1/3 cup honey

* 1 tablespoon sugar

* Pinch salt

* 2 cups assorted fresh berries

Method:

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

Spoon the berries atop the panna cotta and serve.

Category: Desserts, Italian  Tags: , , , ,  Leave a Comment