White Chocolate Raspberry Brittle Recipes

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Steps:

• In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Line a cookie sheet with parchment paper.
• Melt the white chocolate in a double boiler.
• Using a spatula, spread the white chcolate in a 10" square on the parchment paper.
• Evenly drizzle the raspberry puree over the white chocolate.
• Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
• Let the brittle sit at room temperature for 2-3 hours or until firm.
• Cut the brittle into the desired size pieces and remove the parchment paper.
• Handle carefully as the puree will be slightly sticky.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set., Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
• Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
• Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
• Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
• Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Line a baking sheet with a silicone liner.
• Place fresh raspberries about 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
• Grate white chocolate on the fine side of a grater until you have ½ cup.
• Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
• Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
• Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
• Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
• Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
• Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
• Bake in the upper center of the preheated oven until browned, about 25 minutes.
• Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.