Lemon & Raspberry Tart: Alex Head, The Social Pantry
- 1 ready-made sweet pastry case or ready-made pastry
For the filling:
- 5 eggs
- 140g of caster sugar
- 150ml of double cream
- 140g of frozen raspberries
- 1 tbsp of icing sugar
- Juice and zest of 3 lemons
- Roll out the pastry and line the tart tin. Use a fork to poke a few holes in the bottom of the tin. Refrigerate for 30 minutes. Line with a baking parchment and fill with baking beans, or rice. Cook at 140°C for 10 minutes, take out of the oven, remove the baking beans and cook for another 20 minutes or until golden brown. Leave to cool.
- In a pan on low heat melt the raspberries with the icing sugar until it is a loose jam consistency. Add more water if needed. Leave aside.
- Make the filling by whisking the eggs, cream and sugar.
- Add in the lemon zest and raspberry mixture, whisk together and place into the tart tin.
- Cook for 30-35 minutes or until just set.
Instant Raspberry Ice-Cream: Paulene Enigbokan, Dualit
- 200g of frozen raspberries
- 250ml of double cream
- 1 tsp of icing sugar
- Blend all of the ingredients together for around 20-30 seconds.
- Serve immediately, or place in a container in the freezer until required.
Raspberry Yoghurt Parfait: Staub
- 400g of fresh raspberries
- 250g of Greek yogurt
- 2 packets of vanilla sugar
- 2 egg whites
- 75g of sugar
- As many fresh raspberries, wafer bits and as much mint as you'd like for garnishing
- Icing sugar for sprinkling
- Finely puree the raspberries, then sieve. Mix the raspberry puree with yogurt and vanilla sugar.
- Whisk the egg whites with a pinch of salt till firm. Gradually add sugar. Add the whisked egg mix to the raspberry yogurt mix. Fill 6 mini heart-shaped dishes to the edge with parfait and leave in the freezer for 4 hours.
- Remove the frozen parfaits from the freezer. Garnish with some fresh raspberries, mint and wafer and sprinkle with some icing sugar before serving.
- 125g of raspberries
- 1 egg
- 1 egg yolk
- 50g of caster sugar
- 20g of flour
- 100ml of crème fraîche
- Pre-heat the oven to 180°C.
- Mix the eggs (whole and yolk) with the sugar until the mixture goes pale. Add the flour followed by the crème fraîche.
- Place the raspberries in the ramekins then pour over the mixture. Bake for 45 minutes (but check after 30 minutes as ovens may vary).
- Serve hot or cold.
Raspberry & White Chocolate Muffins: Cesar Fernandez, Miele Der Kern
- 500g of self-raising flour
- 300g of golden caster sugar, plus extra for sprinkling
- ½ tsp of baking powder
- 200g of white chocolate, roughly chopped
- 160g of raspberries
- 300ml of milk
- 80g of soured cream
- 100g of butter, melted
- 2 large eggs
- 4 tsp of raspberry preserve
- 24 paper muffin cases in muffin trays
- In a large bowl, mix together the flour, caster sugar, baking powder, chopped chocolate and raspberries.
- In a separate bowl, whisk together the milk, soured cream, butter and eggs. Stir the wet ingredients into the dry ingredients and mix until just combined. Place a tbsp of the mixture into the base of each muffin case. Dot a small amount of raspberry preserve on top of the mixture in each case and then spoon the remaining mixture equally over the top to enclose the preserve. Sprinkle a little caster sugar on the surface of each muffin.
- Put each of the muffin trays on a solid baking tray and place in an oven on the first and third shelf position. Set the oven temperature at 180°C. Bake the muffins for 25 minutes until risen and lightly golden. Remove from the oven and allow to cool or serve when still slightly warm.
Chocolate Raspberry Cake: Romilla Arber, Honesty
- 200g of dark chocolate
- 4 egg yolks
- 175g of caster sugar
- 4 egg whites
- 200g of butter, melted
- 250g of ground almonds
- 200g of raspberries, plus extra for decorating the cake
- Icing sugar, for dusting
- Preheat the oven to 180°C. Grease a 24cm cake tin that has a removable base and line it with baking parchment.
- Whizz the chocolate in a food processor until it’s chopped into pieces – but don’t chop it too finely.
- Beat the egg yolks in a large bowl with the sugar until you have a pale-yellow mixture with a mousse-like consistency. Whisk the egg whites in another bowl until they form stiff peaks.
- Add the chopped chocolate to the egg yolks and pour in the melted butter. Fold in the egg whites, ground almonds and raspberries and then spoon the mixture into the cake tin. Bake in the oven for 50 minutes until firm to the touch of your fingertips.
- Leave the cake to cool for 20 minutes in the tin, then turn it out on to a serving plate. Dust with icing sugar and decorate with raspberries if you like. Delicious served warm or cold with cream.
Raspberry Sorbet: Ligia Lugo, The Daring Kitchen
- 200g of granulated sugar
- 500g of raspberries
- Juice of 1 lemon
- In a medium saucepan put the sugar and 300ml water over low heat. Stir until the sugar has completely dissolved. Raise the temperature and simmer the mix for about 5 minutes, or until the liquid becomes a syrup. Set aside to cool.
- Put the raspberries and lemon juice in a blender or food processor and blend until smooth. Strain through a fine sieve into a bowl and discard the seeds. You can use the back of a spoon if the mixture is too thick. Combine well with the sugar syrup, then pour into a freezer-proof container.
- Freeze for 1 hour 30 minutes, then whisk the sorbet to break up any ice crystals and return to the freezer.
- Keep mixing the sorbet once an hour 3 or 4 times to break up the ice crystals. Stop mixing when the sorbet is firm but scoopable. Serve. The sorbet will keep in the freezer for a few weeks.
Raspberry Blondies: Sophie Richardson, Pique Food
- 250g of white chocolate chips, 100g extra to fold through
- 150g of salted butter
- 200g of soft light brown sugar
- 3 eggs
- 180g of plain flour
- Good pinch of salt
For the raspberry coulis:
- Punnet of raspberries
- Juice of 1 lemon
- 150g of caster sugar
- Preheat oven to 180°C.
- Heat a pan of water until it’s simmering. Melt the butter and white chocolate in a mixing bowl above the simmering water, keep the heat low and stir (the white chocolate can split if it's overheated).
- Once melted, remove from the heat and stir in the sugar.
- Stir in the eggs until the mixture is thick and glossy – it shouldn’t be grainy.
- Mix in the flour, then add the extra white chocolate chips. Pour into a brownie tray and even out.
- Put the raspberries in a small pan with the lemon juice and a small splash of water, heat gently until they’re completely soft and broken down – mash them about a bit.
- Add the caster sugar and dissolve, let it simmer until it's slightly thickened.
- Take a tsp and drizzle or splash the coulis over the blondies, then, with the handle of a teaspoon, drag it through in a swirl to make a marble effect.
- Place blondies in the oven and bake for 20 minutes or until golden. They should have as light wobble as will continue to set while they cool.
Coconut & Raspberry Cake with White Chocolate Icing: Maryanne Hall, Viva!'s Vegan Recipe Club
- 100g of fresh or frozen raspberries
- 250g of self-raising flour
- 150g of golden caster sugar
- ¾ tsp of baking powder
- ¾ tsp of bicarbonate of soda
- 100g of dessicated coconut
- Pinch of salt
- 240ml of soya milk
- 130ml of rapeseed oil
- Juice of 1 lemon
- 1 tsp of vanilla extract or paste
For the icing:
- 70g of vegan butter or spread
- 350g of icing sugar, sieved
- 60ml of plant milk (if you need to add a little more to get the right consistency, do it ½ tsp at a time)
- 1 tsp of vanilla extract or paste
- 150g of vegan white chocolate, melted
- Preheat the oven to 180°C.
- Line a medium-sized loaf tin with greaseproof paper and set aside.
- Thoroughly combine all dry ingredients in a large mixing bowl and set aside.
- Thoroughly combine all wet ingredients in a large jug.
- Pour the wet ingredients into the dry ingredients and stir through so fully combined (but don't over-mix).
- Pour the mixture into the pre-lined loaf tin and then push the raspberries evenly into the cake mix so they're fully submerged.
- Place the cake into the oven and bake for 30 minutes or until golden and a cake skewer or knife comes out clean. It's best to check after 20 minutes and if the top of the cake is starting to burn, cover it with some foil.
- Melt the chocolate using a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom, and while you're waiting for it to melt, weigh out the other ingredients.
- Combine all ingredients using a hand or electric whisk until you get a nice fluffy consistency (not runny).
- Remove cake from the oven and wait for it to cool before icing.
- Icing and decorate the cake to your taste.
Raspberry Blondies With Cocoa Nibs Recipe: Souschef
- 165g of unsalted butter, plus extra for greasing
- 250g of light muscovado sugar
- 2 large eggs, beaten
- 1 tsp of vanilla extract
- 225g of plain flour
- ¼ tsp of fine salt
- 2 tsp of baking powder
- 150g of white chocolate, roughly chopped
- 4 tbsp of Sous Chef cocoa nibs
- 100g of raspberries
- Grease and line a 20cm square tin. Preheat the oven to 180°C.
- In a small saucepan, melt the butter and sugar over a medium heat. Then increase the heat and cook for 2 minutes until slightly caramelised. Transfer to a large mixing bowl to cool.
- Once cool, stir through the eggs and vanilla extract, followed by the flour, salt and baking powder. Then fold through the chocolate and half of the cocoa nibs.
- Tip the mixture into the tin and scatter over the raspberries and remaining cocoa nibs.
- Bake for 35-40 minutes and leave to cool in the tin before slicing into 16 squares.
Raspberry Jam Cheesecake: Justine Murphy, MyMuyBueno
For the base:
- 60g of cashews
- 60g of almonds
- 60g of macadamias
- 45g of buckwheat
- 45g of desiccated coconut
- 45g of brown rice syrup or maple syrup
- 100g of medjool dates, pitted
For the jam:
- 2 tbsp of chia seeds
- 6 tbsp of warm water
- 250g of raspberries
- 3 tbsp of brown rice syrup or maple syrup
For the cheesecake:
- 500g of cashews, soaked in water overnight
- 50ml of lemon juice
- 5 tbsp of carton rice milk
- 100g of brown rice syrup or maple syrup
- Pinch of Himalayan salt
- 100g of cacao butter
- ½ lemon, zested
- Blitz the cashews, almonds and macadamias to small pieces in the food processor. Add the remaining ingredients and blend until everything is well combined and the mixture is sticky.
- Press the mixture firmly and evenly, so it’s well compacted, into a round 20cm cake tin lined with parchment paper. Place in the freezer so the base can firm up.
- Stir the chia seeds into the warm water in a small bowl and leave to thicken.
- Blend the raspberries in the food processor until smooth, then add the syrup and continue to process. Once the chia seed mixture has thickened, add the raspberry purée and stir well. Place the jam in the fridge to firm up.
- Drain and rinse the cashews, discarding the soaking water, then place them into your blender with the lemon juice, rice milk, syrup and salt.
- In a saucepan, melt your cacao butter until it becomes liquid. Add this to the blender last and continue to blend well until the mixture is smooth and creamy, then gently fold in the lemon zest.
- Pour half of your cheesecake mixture over the set base in the tin, then tap the whole tin on a flat surface to remove any air bubbles and settle the mixture evenly.
- Add dollops of your jam then swirl it through the cheesecake in S movements with a toothpick for a marble effect. There should still be large patches of jam for the visual effect when cutting a slice, and also the taste of the fruit when eating it. Pour the remaining cheesecake mixture over the top, repeat the marbling effect with the jam and add final flecks of lemon zest to the top.
- Place the tin back into the freezer and leave overnight for the cheesecake to set completely.
- Remove it from the freezer 10 minutes before you wish to serve the cheesecake, allowing it ample time to thaw slightly and be easy to cut.