RASPBERRY MERINGUE HEARTS
Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.
BRICK RED RASPBERRY HEARTS
Provided by Food Network
Categories dessert
Time 2h3m
Yield 70 to 80 finished chocolates
Number Of Ingredients 7
Steps:
- Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil. Pour the hot fruit puree over the chopped milk chocolate. The hot puree will melt the milk chocolate. Use a whisk to mix the chocolate and fruit puree. Add the butter and continue to whisk. Continually whisk while adding the alcohol and the corn syrup. Mix until well combined with no remaining lumps. Let this cool. Must be less than 88 degrees or it will melt the chocolate molded inside each cavity. Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds. This is what will give the finished chocolates their color. Repeat to paint as many molds as you have. Mold the chocolates: Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to fill as many molds as you have. Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds. Leave just enough room for the layer of chocolate that closes the mold. Let set in the refrigerator for a couple of hours or overnight. To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula. Scrape clean and allow to them to set. You can place them in the refrigerator for 15 minutes. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
- Source: Heart molds: Beryls
CHEESECAKES WITH RASPBERRY HEARTS
What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 32
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
- Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
- With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
- Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
- To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.
RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY
Here's what you need: puff pastry, raspberry jam, egg wash, powdered sugar
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 9 pastries
Number Of Ingredients 4
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut the puff pastry into 9 equal squares.
- Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
- Brush egg wash on each side of the square.
- Take each corner and bring them together the seal the jam inside the dough
- Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
- Make 8 even cuts around the circle making sure the cuts do not touch in the center.
- Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
- Repeat with the remaining pastry squares.
- Bake for 15-20 minutes until pastry is golden brown and puffed.
- Serve with a sprinkle of powdered sugar.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 66 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 52 grams
RASPBERRY MARSHMALLOW HEARTS
If you can make a meringue, you can make marshmallows. Marshmallows are simply meringues that have some gelatin mixed in. This version is wonderfully tasty thanks to the concentrated flavor of powdered freeze-dried raspberries. Plus they're decorated with heart shapes, making them perfect to share with that someone special! Raspberry pairs wonderfully with chocolate, so pour a mug of hot cocoa and top it with a raspberry marshmallow for an extra-special cozy treat.
Provided by Vallery Lomas
Categories dessert
Time 4h40m
Yield 12 marshmallows
Number Of Ingredients 9
Steps:
- Process the freeze-dried raspberries in a coffee grinder or spice grinder until finely ground. Sift the mixture into a small bowl to remove any raspberry seeds. Set aside.
- Pour 1/4 cup water into a small saucepan. Sprinkle the gelatin on top and whisk to combine. Set aside to bloom.
- Line an 8- or 9-inch-square baking pan with plastic wrap. Sift the cornstarch and confectioners' sugar together into a medium bowl. Sprinkle 2 tablespoons of the mixture over the bottom of the prepared baking pan. Set the pan and remaining cornstarch mixture aside.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
- Combine 3/4 cup of water, the granulated sugar and the corn syrup in a medium saucepan. Gently stir until the sugar crystals are all moistened. Bring to a simmer over medium-high heat. Clip a candy thermometer to the side of the saucepan (or use an instant-read thermometer that measures at least up to 240 degrees F) and cook until the syrup reaches 240 degrees F.
- As the sugar cooks, begin beating the egg whites on low speed. When the sugar syrup reaches 215 degrees F increase the speed to medium. (The goal is for the egg whites to reach stiff peaks right as the syrup reaches 240 degrees F.)
- Pour the hot syrup in a slow, steady stream along the edge of the bowl (not directly onto the whisk) as you continue to beat the egg whites. Place the gelatin in the saucepan over low heat and heat just until melted. Beat the gelatin into the meringue. Continue beating until the outside of the bowl is just slightly warm to the touch, about 5 more minutes.
- Turn off the mixer and add the red food coloring if using; beat just until combined. Remove the bowl from the stand mixer and whisk in 2 tablespoons of the freeze-dried raspberry powder by hand. Reserve the remaining powder.
- Coat a rubber spatula with cooking spray or vegetable oil. Pour the warm marshmallow mixture into the prepared pan and use the spatula to spread it in an even layer. Sprinkle another 2 tablespoons of the cornstarch mixture on top. Cover and let rest at room temperature until set, about 4 hours.
- Once set, remove the marshmallow by lifting the plastic wrap out of the pan. Cut into 16 squares. Cut a heart shape out of paper or thin cardboard that's small enough to fit in the middle of the marshmallows. Place the remaining raspberry powder in a small sieve. One at a time, place the heart on top of a marshmallow and dust with raspberry powder. Remove the heart. Repeat until all the marshmallows are decorated.
- Store for up to 1 week in an airtight container, dusting the marshmallows with more of the cornstarch mixture to keep them from sticking together.
More about "raspberry hearts recipes"
CHOCOLATE RASPBERRY HEARTS RECIPE
From landolakes.com
5/5 (2)Calories 670 per servingServings 4
- Combine 3/4 cup sugar, eggs and 1 teaspoon vanilla in another bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow color. Stir melted butter into egg mixture; gently stir flour mixture into egg mixture until just combined. Spread into prepared pan.
- Bake 11-13 minutes or until center springs back when touched. Run knife around edges to loosen sides. Let cool.
HOMEMADE DARK CHOCOLATE RASPBERRY …
From cleaneatingkitchen.com
Reviews 3Calories 61 per servingCategory Dessert
- Microwave the chocolate chips and coconut oil in 30-second batches, stirring between each round. You may have to do this for 3-5 rounds to get the chocolate completely melted and thin enough to pour into your molds.
- Next, place the molds on a baking sheet and use a spoon to fill each mold with the chocolate mixture. You should have enough chocolate to make between 20-22 hearts.
BAREFOOT CONTESSA | RASPBERRY …
From barefootcontessa.com
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until they are just combined (don’t whip the butter!). Stir in the vanilla. In a medium bowl, sift together the flour and salt, then slowly add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. If the dough doesn’t come together, add a tablespoon or two of warm water. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough ¼-inch thick, cut out hearts with a large heart-shaped cutter, and place them on sheet pans lined with parchment paper. With a smaller heart-shaped cutter, make a heart-shaped cut-out in the middle of only half of the cookies. Refrigerate the cookies for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the top of each solid cookie. Lightly dust the top of the cut-out cookies with confectioners’ sugar and then press the bottom (the flat side) of the cut-out cookies on the raspberry filling, pressing the two cookies together. The raspberry preserves will be in the middle and the confectioners’ sugar will be on top. Serve at room temperature.
CHOCOLATE-RASPBERRY HEARTS RECIPE
From pillsbury.com
RASPBERRY CREAM HEART RECIPE - PILLSBURY.COM
From pillsbury.com
10 EASY RASPBERRY SMOOTHIE RECIPES WE ADORE
From insanelygoodrecipes.com
7 SNEAKY SIGNS OF WOMEN'S HEART HEALTH ISSUES - PARADE.COM
From parade.com
PEAR-RASPBERRY HEART PIE RECIPE | EPICURIOUS
From epicurious.com
RASPBERRY LINZER HEART COOKIES RECIPE | MYRECIPES
From myrecipes.com
30+ HEALTHY RASPBERRY RECIPES FOR EVERYONE - FIT MITTEN KITCHEN
From fitmittenkitchen.com
RASPBERRY SUGAR-COOKIE HEARTS RECIPE - FOODGURUUSA.COM
From foodguruusa.com
RASPBERRY HEART PALMIERS - LION'S BREAD
From lionsbread.com
VALENTINE’S DAY RECIPES | MCCORMICK
From mccormick.com
RASPBERRY HEARTS (RASPBERRY, CREAM CHEESE PASTRIES) | PICTURE THE …
From picturetherecipe.com
RASPBERRY HEARTS | DUALIT RECIPE
From dualit.com
You'll also love