RASPBERRY SPUMA
This luxurious raspberry dessert is quite easy to make - you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries. Though it is frozen, it is lighter and airier than ice cream, as it doesn't freeze solid. It tastes rich, but contains no dairy.
Provided by David Tanis
Categories easy, dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Put raspberries in a small saucepan with 1/2 cup sugar over medium heat. Mash berries with a wooden spoon and simmer for 2 minutes. Strain through a fine-meshed wire sieve, pushing against berries to extract all juices. Discard seeds and solids. You should have 1 cup raspberry syrup. Set aside to cool slightly.
- In a mixing bowl, combine egg whites with 1/4 cup sugar. Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.
- Remove bowl from heat. Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes. (You may use electric beaters or stand mixer.)
- Using a rubber spatula, quickly fold raspberry syrup into meringue. Transfer to a serving dish, cover and freeze for at least 2 hours. (You may freeze mixture up to 3 days in advance.)
- To serve, garnish with berries and spoon raspberry spuma into small bowls.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Protein 1 gram, Sodium 22 milligrams, Sugar 19 grams
CHILLED RASPBERRY ESPUMA
Categories Fruit
Number Of Ingredients 5
Steps:
- Select appropriate dispensing tip for recipe and screw onto head. Check that appropriate gasket is positioned inside the head. Pre-chill bottle and head. In a saucepan over low heat, cook the raspberries with the sugar. When the raspberries have broken down into a puree, pass them through a fine mesh sieve to remove any seeds. In a mixing bowl, combine raspberry puree, lemon juice and egg whites. Mix until smooth. Pour mixture into a chilled iSi Thermo Whip. Screw head onto the bottle. Charge with one iSi cream charger and shake bottle vigorously 4-6 times. Remove charger holder, discard used charger, and screw on decorator cap. Turn bottle upside-down with dispensing tip in the vertical position. Press lever to dispense.
CHILLED RASPBERRY SOUP
Boy, if this isn't one of the best things to do to raspberries, I don't know what is!! This is just so yummy!
Provided by MizzNezz
Categories Raspberries
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mash berries, water and wine together.
- Place in blender and puree.
- Put in large pot.
- Add cranberry juice, sugar, cinnamon and cloves.
- Bring just to a boil over med heat.
- Strain and cool.
- Whisk in lemon juice and yogurt.
- Chill.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 506.6, Fat 10.5, SaturatedFat 5.6, Cholesterol 19.9, Sodium 68.9, Carbohydrate 102.2, Fiber 16.4, Sugar 80.4, Protein 7.5
CHILLED RASPBERRY SOUP
Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
- Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg
COLD RASPBERRY SOUP
"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein.
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