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