Raspberry and white chocolate omelette
2. In a small oven-proof frying pan melt the butter. Add the raspberries, egg yolks, sugar and double cream. 3. Whisk the egg whites until soft peaks form, and fold this into the egg yolk mixture. 4. Dust with icing sugar, and pour over melted ... [... more]
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Raspberry Mousse
1. In a mini food processor, blend the raspberries to a purée with the icing sugar. 2. Sieve the puréed raspberries over a bowl to remove the seeds. 4. Gently fold the raspberry purée and mint into the cream until you have a marble [... more]
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Raspberry and shortbread stack with coulis
1. To make the coulis, place the raspberries, lime juice and icing sugar into a mini food processor and blend together until smooth. Pass through a sieve and set aside. 2. Place the cream and lemon zest into a bowl and whisk together until ... [... more]
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Fool Proof Hot Raspberry Souffle
1/2 tsp cornflour, lightly dissolved in a few spoonfuls of water 1. First, evenly butter and sugar ovenproof moulds for the souffles and place in the freezer. 1. Add half of the sugar to the raspberries. Place in a hot pan and cook quickly for ... [... more]
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Raspberry souffle crepe with chocolate sauce
2. To make the soufflé, whisk the egg whites in a large clean bowl to form soft peaks. Add the sugar and whisk again to form stiff peaks. 3. In a separate bowl mix the raspberries with the egg yolks, so that they break down. Gently fold the ... [... more]
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For the raspberry omelette soufflé
1. To make the raspberry omelette soufflé, place the beaten eggs in a large bowl and stir in the icing sugar and the raspberries. 2. In a separate bowl, whisk the egg whites until stiff, then gently fold into the raspberry mixture. 3. Melt the ... [... more]
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Baked apple
2. Cut the top off the apple and then hollow out the inside using a melon baller. Place on a non-stick baking tray. 3. Add the raspberries to the middle and then the goats' cheese. Add the rosemary and then bake in the oven for 6-8 minutes. 4. ... [... more]
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Tipsy Laird
1. Mix the whisky and the orange juice and pour in a shallow bowl. Slice the trifle sponges in half horizontally. Dunk each piece in the whisky and place them in the bottom of the trifle bowl. 2. Scatter the raspberries over the top, then the ... [... more]
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Raspberry Crumble
2. Blend the almonds, butter and biscuits in a food processor briefly to make the crumble. 140g/5oz frozen raspberries 3. Place the raspberries in an ovenproof dish. 4. Sprinkle the crumble over the top. 5. Bake for 6-7 minutes until hot and ... [... more]
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Fresh fruit salad with chocolate meringues and coulis
1. To make the coulis, place the raspberries, wine, caster sugar, lemon juice and orange segment into a food processor and blend together until smooth. 2. Arrange the fresh fruit onto a serving plate and drizzle the coulis over. 3. Spread one ... [... more]
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Raspberry and apricot smoothie
1. Place the raspberries, apricots, ice, honey, milk and yoghurt into a blender/liquidiser and blend until smooth. 2. Pour the smoothie into a tall serving glass and serve at once. handful of dried apricots 1 tbsp Greek yoghurt 1/2pint/284ml milk [... more]
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Raspberry tarts
2. Mix the cream cheese, double cream and honey together and place mixture on top of the biscuits. 3. Neatly place the raspberries around the cheesecake topping and serve. 1 small punnet raspberries 1. Place the shortbread rounds on a plate. 2 ... [... more]
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