Food Maths: Frozen Raspberries
HERO INGREDIENT: 1 bag of frozen raspberries
Four Rs Salad
INGREDIENTS
-
200g of frozen raspberries
-
300-400g of roast beetroot or ready-to-eat steamed beetroot
-
125g of ricotta or goat’s cheese
-
100g of rocket
-
50g of walnuts, chopped
-
10g of dill, finely chopped
For the dressing:
-
Mix 1 part honey to 1 part olive oil, with Dijon mustard and a dash of wine vinegar.
METHOD
-
If the beets aren’t cooked, preheat oven to 190°C. Bake the beets for approx. 1 hour.
-
Slice the cooked beets. Meanwhile, defrost the raspberries and blitz half in a blender with 200ml of the salad dressing.
-
Place the rocket on two plates. Scatter all other ingredients over, including the remaining raspberries.
-
Season with a pinch of salt and black pepper. Drizzle with the dressing.
Iced Berries And Dark Chocolate Swirl
INGREDIENTS
-
300g of white chocolate buttons
-
300g of Cadbury’s chocolate buttons
-
600g of double cream
-
650g of frozen berries
METHOD
-
In two separate pans, melt the different buttons and split the cream between them.
-
Pop the frozen raspberries into bowls or plates. Now pour the melted dark chocolate over each plate.
-
Gently swirl over the white chocolate.
-
Serve immediately.
Easy No Churn Raspberry Ripple Ice Cream
INGREDIENTS
-
390g tin of Carnation condensed milk
-
500ml of double cream, whipped
-
200g of frozen raspberries
-
60g of icing sugar
METHOD
-
Defrost the raspberries. Mix them with the sugar in the pan and simmer gently until they are reduced. Blend if you want a smooth consistency or keep it textured.
-
Whisk the double cream into peaks. Fold the condensed milk into the double cream gently. Spoon it into an airtight container.
-
Pour the raspberry sauce on top and swirl into the mix with a knife or fork.
-
Place in the freezer for a minimum of 4 hours before serving.
more from
Recipes
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.