ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
nto a 10-inch fluted tart pan with a removable bottom
You will need a tart pan with a removable bottom
00b0F. Grease a 10 inch tart pan.
Combine flour, almonds
4 x 5-inch rectangular tart pan with removable bottom. Roll
he whipped cream into the raspberry mixture.
Tip the mixture
Combine all ingredients in a 4-quart sauce pan. Simmer over medium heat for at least 20 minutes. Put 3 or 4 frozen raspberries in each glass before serving.
If you are wanting to make larger recipe, use two 12 oz containers of raspberry concentrate to every 3 gallons of apple cider.
ides of 9-inch-diameter tart pan with removable bottom. Bake
urface to fit a rectangular tart pan (4 x 13 inches
Drain raspberries and cherries.
Add enough cherry and raspberry syrup to make 1 cup.
Bake in hot 425\u00b0 oven for 30 to 35 minutes.
oom temperature before using.).
Tart:
Preheat oven to 375
inute.
Pour into unbaked tart shell.
Bake at 375
astry case and decorate the tart with a lattice pattern from
10 1/2-inch tart pan with removable bottom (or
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Pat chilled mixture into a 9 inch tart pan.
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.
ooled custard into the baked tart shell.
Top with the
Heat 2/3 cup water with the sugar and lemon zest, until sugar has dissolved. Bring to a boil, then simmer for about 6 mins. Strain syrup through a sieve and allow to cool. Puree raspberries and stir into syrup. Strain through a sieve.
Transfer mixture to a bowl and freeze for 1 hour. Beat frozen raspberry mixture with a whisk. Beat egg white until stiff. Carefully fold into raspberry mixture. Return sorbet to freezer for a total of 4 hours. Remove from the freezer every 30 mins beat the sorbet with a whisk.
ce cream, then spoon over raspberry sorbet. Level the surface. Cover
Toss the mango, berries and lemonade in the blender; whirl on medium speed, push fruit down, add sugar or honey; whirl again and add half the milk.
Whirl on high and add remaining milk, yogurt and vanilla; whirl until smooth and free-flowing.
Serve in stemmed glasses.
NOTE: I used frozen for my recipe, but you could use fresh just as easily. Frozen lends that ICE COLD quality and WITHOUT ice cubes!
br>Fold whipped cream into raspberry puree.
In seperate bowl