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three ways with raspberries.

1: CHOCOLATE RASPBERRY CAKE Ingredients Serves 10-12 For the cake: 50g cocoa powder 90ml boiling water 3 eggs 60ml milk 175g self-raising flour 1tsp baking powder 100g butter 200g sugar For the icing: 150g dark chocolate 200ml cream 400g icing sugar, plus extra for dusting 300g raspberries Directions Heat the oven to 180C/160C fan and line two Victoria sponge tins with greaseproof paper.

In a large bowl mix together the cocoa powder and water to make a paste. Put all of the other cake ingredients in and, using an electric whisk, beat together to a smooth, light batter.

Divide the batter between the two cake tins and bake for 20-25 minutes until risen and they spring back when you gently press the middle. Allow to cool for 5 minutes in the tin then, when cool enough to handle, tip out of the tin, peel off the greaseproof paper and set on a cooling rack until completely cold.

While the cake is cooking make the icing. Chop the chocolate into small pieces and put into a bowl. Gently heat the cream until just steaming. Pour over the chocolate and stir occasionally until melted.

Sift in the icing sugar and, using an electric whisk, beat to form a thick icing. Set aside to cool.

Once the cake is completely cold, invert one half on to a serving plate. Beat the icing again so that it's thick but spreadable.

Spread the cake with a quarter of the icing then cover with a layer of raspberries. Squish them slightly with your fingers as you go. Put the other half of the cake on top then cover with the remaining icing; use a warm palette knife to make it easier to spread and leave a swirly pattern. Pile the remaining raspberries on top and dust with a little extra icing sugar. If the icing becomes too stiff to spread, stand the bowl in a bowl of warm water to melt it a little. Beat again and spread with a warm palette knife.

2: OMBRE RASPBERRY MOUSSE CHEESECAKE Ingredients Serves 10-12 300g Oreo biscuits 100g butter, melted 300g raspberries 150g icing sugar Gelatine or vege-gel, enough to set 1 pint of liquid 400g cream cheese 400ml double cream Extra raspberries, whipped cream and decorations to serve Directions Line the bottom of a 23cm springform cake tin with greaseproof paper. Put the biscuits into a food processor and whizz into crumbs. Pour in the melted butter and whizz again then tip into the cake tin. Use the bottom of a glass or back of a spoon to press down evenly then refrigerate to set.

Put the raspberries into a pan with half of the icing sugar and heat. Stir and mash the berries until they break down, leave to bubble for 2-3 minutes until the mixture is very juicy. Allow to cool for a few minutes then sieve into a bowl. Take a few minutes to use a flexible spatula or wide spoon to push as much of the fruit puree as possible through the sieve, leaving only the seeds.

Follow the pack instructions to make up enough gelatine to set 1 pint of liquid. Add half of this to the raspberry puree, mix well and set aside to cool.

With an electric whisk, beat the cream cheese in a mixing bowl. Add the cream and remaining icing sugar and whip until it's very thick and holds its shape. Add the remaining gelatine and beat again until fully incorporated.

To make the ombre layers, divide the cheesecake filling into 3 bowls. Add 2 tbsp of raspberry to the first bowl, 6 tbsp to the second bowl and the remainder to the third. Whisk each bowl to combine. Spoon the palest mixture over the biscuit base and spread to the edges. Carefully spoon the next palest filling over the top and spread to the edges then finish with the darkest. Return to the fridge for 3-4 hours until set.

To serve, carefully remove the cake tin, use a pallet knife to separate the greaseproof paper from the base and to smooth the sides. Slide on to a serving plate and top with extra raspberries, whipped cream and decorations.

3: RASPBERRY AND PRAWN SPRING SALAD Ingredients Serves 1 person For the dressing: 1 fresh chilli 1 crushed garlic clove A handful of fresh coriander 1 lime, zest and juice 1tbsp soy sauce 1tbsp sesame oil For the salad: 200g cooked prawns 150g washed spinach 50g raspberries 1 avocado 1/2 red onion 50g alfalfa sprouts Directions Finely chop the chilli and remove the seeds. Add to a large bowl with the crushed garlic, chopped coriander, lime, soy sauce and sesame oil. Put 20% of the sauce on the side to use as dressing. Add the prawns to the remaining mixture and let them marinate in the fridge for about 1 hour.

Put the prawns on skewers and lightly grill the prawns for a few seconds on each side. Once grilled, drizzle some extra dressing on the prawns.

Toss the fresh spinach in a large bowl with the last of the dressing and mix until coated, then add to a plate. Add the raspberries, slice an avocado, red onion and add some alfalfa sprouts.

This also tastes beautiful in a tortilla wrap. Grill the tortillas for 30 seconds on each side, pop the ingredients in and devour!
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Title Annotation:Features
Publication:The Press and Journal (Aberdeen,Scotland)
Article Type:Recipe
Date:May 25, 2019
Words:898
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