Drambuie Cream With Fresh Raspberries Recipes

Steps:

• Put a large bowl plus beaters in the freezer and chill about 15 minutes.
• In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
• Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
• Reserve 12 raspberries for garnish.
• Divide remaining raspberries between 6 pretty serving dishes.
• Spoon cream mixture over raspberries.
• Serve garnished with mint.

Steps:

• Combine all ingredients in a tightly covered container.
• Shake several times for the first 24 hours.
• After 24 hours, remove lemon zest.
• Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• Strain through a sieve to remove the angelica and fennel seeds.
• cover and let stand in a cool dark place for several months (preferably 6 months).
• Pour clear liquid into carafe for drinking enjoyment.
• Cloudy dregs may be saved for cooking.

Steps:

• The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
• Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
• Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
• Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
• To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

Steps:

• In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

Steps:

• 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
• 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
• 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.