Raspberries Romanoff Recipes

Steps:

• 1. Warm whipping cream and sugar in double boiler until lukewarm.
• 2. Soak gelatin in cold water for 5 minutes.
• 3. Add gelatin to cream mixture and continue to heat. When gelatin and sugar have completely dissolved, remove from heat and cool.
• 4. When mixture begins to thicken, stir in sour cream and vanilla. Beat entire mixture until smooth.
• 5. Pour into individual molds. Let set in refrigerator about 4 hours or until firm.
• 6. Unmold by lowering molds almost to rim in a bowl of lukewarm water for 10 seconds. Gently loosen sides of the gelatin with a paring knife.
• 7. Place each on individual dessert plates. Top with thawed raspberries and serve.

Steps:

• Choose the ripest red raspberries.
• Beat cream until stiff.
• Gradually add sugar and Kirsch.
• Lightly fold in the berries.
• Spoon into tall stemmed glasses and chill.

Steps:

• Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
• About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve.

Steps:

• Sprinkle strawberries with sugar. Cover and refrigerate 15-20 minutes. Just before serving, whip cream until stiff. Gently stir in orange juice. , Fold in berries or serve individually in small bowls topped with the flavored cream.

Steps:

• Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

Steps:

• Dissolve gelatin in boiling water.
• Add frozen raspberies and stir until berries separate and gelatin begins to thicken.
• Blend in sour cream.
• Pour into mold or glass serving bowl.
• Chil for 3 hours.

Steps:

• Mix berries and 1 Tbsp. of the sugar in medium bowl. Let stand 10 min.
• Place whipped topping, sour cream, remaining 1 Tbsp. sugar and the orange zest in small bowl; stir gently until well blended.
• Spoon berry mixture evenly into 8 dessert dishes; top with the whipped topping mixture.