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RASPBERRIES

Raspberries contain calcium, magnesium, phosphorus, potassium, vitamin B3 and vitamin C.

Baked Figs with Raspberries

Easy Raspberry Vinegar
Makes about 1 litre

INGREDIENTS

  • 900g (2lb) fresh raspberries
  • 1.2 litre (2 pints) good white vinegar
  • 900g (2lb) granulated sugar

METHOD

  1. Put the raspberries into a non-metallic bowl and crush
  2. Pour the vinegar over and leave for 7 days (maximum)
  3. Strain the red liquid into a saucepan and add the sugar
  4. Heat gently until the sugar is dissolved, then boil rapidly, removing any scum from the top.
  5. Cool down, funnel the liquid into a bottle and cork it.
  6. The vinegar is now ready to use and will keep in a fridge for about 6 months

Frozen White Chocolate Dessert with Raspberries
serves 4 - 6

INGREDIENTS

  • 250g (9 oz) good quality white chocolate
  • 275ml (1/2 pint) double cream
  • 275g (10 oz) fresh raspberries plus a few extra for decoration

METHOD

  1. Melt the chocolate in a bowl over barely simmering water continue to stir until smooth and liquid. Remove from the heat.
  2. Beat in the cream until smooth and thick.
  3. Carefully fold in the raspberries.
  4. Spoon the mixture into individual moulds or one large mould and put into the freezer until just frozen.
  5. Remove the moulds from the freezer at the beginning of the meal and leave at room temperature until ready to serve.

Lemon and Raspberry Cheesecake Sundae
Serves 6

INGREDIENTS

  • 200g (7oz) fresh raspberries
  • 8 Digestive biscuits, crushed
  • 55g (2oz) butter, melted
  • 250g (8oz) tub of mascarpone
  • 150ml (10 tbsp) lemon curd
  • 300g (11oz) vanilla yoghurt

METHOD

  1. Mix the digestive biscuits together with the melted butter. Divide half the mixture between 6 sundae glasses.
  2. Mix the mascarpone, lemon curd and yoghurt together. Fold in the raspberries.
  3. Divide half this mixture between the sundae glasses.
  4. Cover with biscuit mixture and spoon over the remaining cream cheese mixture.
  5. Chill in the refrigerator for at least an hour before serving.

Pink Lemonade (new)

INGREDIENTS

  • 275g (10oz) fresh raspberries
  • 2 lemons, sliced
  • 75ml (3fl oz) water
  • 1¼ litres (2 pints) sparkling water
  • 5 tbsp of apple ot pear concentrate

METHOD

  1. Liquidise the raspberries, lemon and still water in a blender.
  2. Mix the sparkling water and fruit concentrate in a jug.
  3. Sieve the blended mixture into the jug, stir and serve.

Raspberry and Apricot Crumble
serves 4 - 6

INGREDIENTS

  • 100g (3 1/2 oz) self-raising flour
  • 125g (4 1/2 oz) desiccated cocoanut
  • 150g (5 1/2 oz) caster sugar
  • 150g (5 1/2 oz) unsalted butter
  • 8 fresh apricots
  • 200g (7 oz) fresh raspberries

METHOD

  1. Preheat oven to 180C/350F/gas mark 4.
  2. Combine flour, cocoanut and 125g (4 1/2 oz) of the sugar in a bowl and rub in the butter to form a crumble.
  3. Quarter and destone the apricots and arrange them with the raspberries in the bottom of a shallow ovenproof dish.
  4. Sprinkle over the remaining sugar.
  5. Scatter the crumble mix over the top.
  6. Bake for 40-45 minutes until the top is golden brown and the juices are bubbling a little at the edges.
  7. Best eaten 20-30 minutes after removed from the oven.

Raspberry and vanilla blancmange
serves 4 - 6

INGREDIENTS

  • 275g (10 oz) fresh raspberries plus a few extra for decoration
  • 100g (3½ oz) caster sugar
  • 1 sachet of gelatin
  • 100ml (3½ fl oz) water
  • few drops of vanilla extract
  • 700ml (1¼ pint) milk

METHOD

  1. Puree the raspberries in a food processor and strain through a seive to remove the pips.
  2. Stir in the sugar until dissolved.
  3. Dissolve the gelatin in the water following the instructions on the packet.
  4. Add the vanila extract to the milk and whisk in the gelatin.
  5. Leave to thicken for about ½ an hour until it is the consistency of single cream.
  6. Measure out 150ml (¼ pint) of the raspberry puree and whisk into the mixture.
  7. Wet the inside of a jelly mould and pour the mixture into it.
  8. Cover and leave in the fridge until set (4-6 hours).
  9. serve with the remaining raspberry puree or a fruit coulis and decorated with a few fresh rasperries.

Raspberry Brûlée
Not only is there a tint of raspberry in the custard but there are raspberries on top and a wonderful crisp crust of caramel. Superb! A perfect party dessert.
Serves 4

INGREDIENTS

  • 200ml double cream
  • 1 vanilla pod, slit lengthways
  • 150ml creamy (whole) milk
  • 6 medium egg yolks
  • 175g caster sugar
  • 170g fresh raspberries

METHOD

  1. Preheat the oven to 110ºC, 225ºF, Gas 1/4. Have ready four heatproof china, metal or glass ramekins, each about 150 ml volume.
  2. Put the cream, vanilla pod and milk into a pan. Bring to boiling point. Remove the pan from the heat.
  3. Remove and drain the vanilla pod. Use a knife to scrape out and add the sticky black seeds to the custard. Whisk them in.
  4. Now put the yolks into a heatproof bowl. Whisk them with two-thirds of the sugar until pale.
  5. Pour the cream and milk mixture on to the yolks, stir until all the sugar is evenly dissolved.
  6. Pour the custard, through a fine sieve, into the four ramekins, also adding 8 raspberries, which have been mashed with a little of the reserved sugar.
  7. Bake the rosy custards for 1-11/4 hours or until set but still wobbly.
  8. Remove from the oven. Cool quickly by placing ramekins in iced water then chill for 2 hours.
  9. Now arrange some of the remaining raspberries on top of each custard.
  10. In a dry, clean heavy frypan, heat the remaining sugar (about 40 g) over high heat, about 2-3 minutes, shaking the pan but never stirring it.
  11. Once the sugar has caramelized to mid-brown (deep brown means it will taste burned) drizzle it over the berry-decorated custards.
  12. Serve within an hour, while the caramel is crispy.

Raspberry Custard Brûlée with Mascarpone
Serves 6-8

INGREDIENTS

  • 700g (1lb 9oz) fresh raspberries
  • 500ml (18fl oz) ready made custard
  • 250ml (7fl oz)creme fraiche
  • 50g (2oz) caster sugar plus more to sprinkle

METHOD

  1. Divide the raspberries between 6 - 8 individual ramekins.
  2. Combine the custard, mascarpone, creme fraiche and caster sugar in a bowl and gently whisk until the mixture thickens.
  3. Spoon the mixture over the raspberries and smooth out the top.
  4. Chill for 2-3 hours.
  5. Sprinkle generously with caster sugar and place under a hot grill until the sugar caramelises to a golden brown.
  6. Serve straight away.
Raspberry floats
serves 4

INGREDIENTS

  • 170g fresh raspberries
  • 4tsp caster sugar
  • 100ml freshly squeezed orange juice or raspberry-orange juice
  • 600ml vanilla ice cream
  • 600ml ice cream soda, 7-up or lemonade, chilled

METHOD

  1. Put a quarter of the raspberries into each of 4 tall tumblers, chilled if possible.
  2. Add the caster sugar.
  3. Use the handle of a wooden spoon or a honey trickler to mash the berries and sugar to a gorgeous red mush. Some may remain whole.
  4. Now, pour some orange juice into each glass.
  5. Add two scoops of ice cream to each (or cut it up into 8 even cubes to save time).
  6. Now push a spoon down the side of each glass. Trickle in chilled soft drink and let it fizz up and mix.
  7. Serve with two wide straws.
  8. Drink without delay.
For a more adult version you could use tonic, not soda, and add 2 tablespoons of fruit brandy (schnapps) or cognac to each drink before topping up Raspberry Pudding

INGREDIENTS

  • 450g (1lb) raspberries
  • 45ml (3 tbsp) caster sugar
  • 300ml (10 fl oz) soured cream
  • 2 eggs
  • 15ml (1tbsp) flour
  • Sugar to decorate

    METHOD

    1. Put raspberries and 2 tbsp caster sugar together in an oval gratin dish and heat at 150C / 300F until warm through.
    2. Beat sour cream with the eggs, flour and remaining suagr and pur over the raspberries.
    3. Return to the same oven but on a higher shelf.
    4. Cook until the topping is pale golden brown and firm - about 45 minutes.
    5. Sprinkle with a little more suagr before serving hot or cold.

    Raspberries with orange flavoured pancakes and cinnamon yogurt
    Serves 4

    INGREDIENTS

    • 600g raspberries
    • 500g thick Greek yogurt (low fat optional)
    • 2 tsp cinnamon
    • 100g golden syrup
    • 100g plain flour
    • pinch salt
    • 1 egg
    • 250 ml milk
    • 10g melted butter
    • 50g caster sugar
    • zest 2 large oranges
    • melted butter for cooking

    METHOD

    1. Mix together the yogurt, cinnamon and syrup. Allow to infuse for one hour before use.
    2. Mix the egg and milk and pour into a well in the centre of the flour.
    3. Slowly incorporate the flour into the liquid mixing well so there are no lumps. When all the flour is mixed in, beat well then add the melted butter and orange zest.
    4. Brush the pan with melted butter and heat. Ladle in enough mixture to coat the bottom of a frying pan and cook until golden. Flip and cook the other side. Stack on an upturned plate and continue until all the mix is used.
    5. Fold a pancake in half to form a half moon shape then spoon some yogurt onto half and sprinkle with raspberries, fold over the other half to form a cone shape, repeat with all the pancakes.

    Summer Berries in Warm Sabayon Glaze

    Summer Berry Pudding

    Summer Pudding Trifle

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