1 cup sugar
3/4 cup heavy whipping cream
1 T light corn syrup
1 t unsalted butter
1 T framboise
36 raspberries, divided
powder sugar
12 oz. bittersweet or semisweet chocolate, chopped
[how to make]
*Generously butter small metal bowl.
*Stir sugar, cream, and corn syrup in heagy saucepan pver medium heat until sugar dissolves.
*Attach clip-on candy thermometer to side of pan.
*Increase heat to medium-high and stir until candy thermometer registers 234 degrees, about 10 minutes.
*Pour mixture into prepared bowl.
*Add 1 t butter to bowl (do not stir).
*Set bowl over larger bowl filled with ice water. Let stand 5 minutes.
*Fold firm outside edges of micxture into center. Cool to lukewarm.
*Transger mixture to processor.
*Add franboise and blend until mixture is creamy and no longer glossy, 3 to 5 minutes.
*Freeze until firm enough to shape, about 30 minutes.
*Use 2 baking sheets with waxed paper.
*Spoon cream mixture by teaspoonfuls onto 1 prepared sheet, forming 18 mounds.
*Set 1 raspberry atop each.
*Cover each with another teaspoon of cream mixture.
*Using fingers seal raspberries completely with cream mixture.
*Freeze until almost firm, about 20 minutes.
*Using hands dusted with powdered sugar to prevent sticking, gently roll each mound into ball.
*Return canies to same sheet.
*Freeze until firm, about 4 hours.
*Melt chocolate in top of double boiler over barely simmering water, stirring frequently, until candy thermometer registers 115 degrees.
*Remove from over water.
*Wroking quickly, submerge 1 cream ball in chocolate.
*Using dinner fork, lift out ball.
*Tap bottom of form on sides of pan, allowing excess chocolate to drip back into pan.
*Using small sharp knife, push ball off fork and onto second prepared sheet.
*Top with 1 raspberry.
*Repeat with remaining cream balls, setting double boiler over hot water occasionally to rewarm chocolagte to 115 degrees as needed.
*Refrigerate until chocolate is set, about 1 hour.
*Transfer candies to paper cany cups.
(Refrigerate in airtight container. Let stand 20 minutes at room temperature before serving.)
-makes 18-
Note: I found this recipe in "bon appetit desserts".
Labels: candy recipe, cream candy recipe, raspberry recipe
3-12oz packages frozen raspberries, thawed, divided
1/2 cup Grand Manier or other orange liqueur
4 1/4 cups chilled heavy whipping cream
1 1/3 cups sugar
1/2 cup slivered blanched almonds, toasted
>how to make<
*Puree half of raspberies and liqueur in processor until smooth.
*Strain mixture into large bowl, pressing on solids with rubber spatula.
*Discard solids.
*Gently stir remaining whole raspberries into puree.
*Cover and chill.
*Using electric mixer, beat cream and sugar in another large bowl until peaks form.
*Gently fold whipped cream into raspberry mixture in 3 additions.
*Divide fool among 12 goblets.
*Cover and refrigerate at least 2 hours and up to 8 hours.
*Sprinkle with almonds and serve.
-serves 12-
Note: This recipe was taken from "bon appetit Desserts".
Labels: raspberry dessert recipe, raspberry fool recipe, raspberry recipe
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
16 oz miniature marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
4 cups fresh raspberries
1/2 cup chopped pecans
>how to make<
*In a small bowl, combine the cracker crumbs, butter and sugar.
*Set a side 1/4 cup for topping.
*Press remaining crumb mixture onto the bottom and 1 1/2" up the sides of a 9" springform pan; set aside.
*In a large saucepan, combine marshmallows and milk.
*Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
*Fold in whipped cream, raspberries and pecans.
*Pour into prepared crust.
*Top with remaining crumb mixture.
*Cover and refrigerate overnight.
*Remove sides of pan.
-serves 12-
Labels: no-bake torte, raspberry recipe, raspberry torte, springform cake recipe, torte recipe
