- Marshmallows in raspberry sauce
- Raspberry mousse
- Raspberry pudding
- Raspberry cheesecake
- Raspberry cake
Raspberries are perhaps the most favorite berry among both children and adults. After all, it to being very tasty, it also boasts beneficial properties. It is enough to recall at least raspberry jam, which saves us from colds every winter.
But its advantages don't end there. Because as a component for dessert, raspberries are simply priceless. And who else if not us to talk about this. After all, our bestseller, the Grand Prix ice cream with raspberries, has long won your love.
Therefore, today we have prepared for you 5 excellent recipes, where the main star will be raspberries. These desserts are quite simple to prepare, but the taste is simply unsurpassed!
Marshmallows in raspberry sauce
Servings: 6
Calorie content: 200 kcal/100g
Cooking time: 85 minutes
Difficulty of preparation: low
Ingredients:
- 250 g raspberries
- 200 g sugar
- 4 egg whites
- 1000 ml of milk
- 500 ml water
- salt
Recipe step by step:
- In a deep bowl, using a mixer, lightly beat the egg whites with a pinch of salt. Then add 120 g of sugar and beat the mixture into a thick foam.
- Mix milk and water in a saucepan and bring to a boil.
- Using a tablespoon, scoop up the whipped whites and place them in boiling milk.
- Cook for 12 minutes, then remove with a slotted spoon and place on a plate. Repeat the process until you run out of whipped whites.
- Grind raspberries with 80 g of sugar. Place in a saucepan and simmer over low heat until it thickens.
- Pour raspberry sauce into a serving plate, place ready-made marshmallows on top, 6 pieces per serving. Garnish with a few raspberries if desired.
Raspberry mousse
Servings: 4-6
Calorie content: 200 kcal/100g
Cooking time: 60 minutes
Cooking difficulty: medium
Ingredients:
- 250 g raspberries
- 150 g thick yogurt
- 100 g sugar
- 1 egg white
- 3 gelatin sheets
- juice of half an orange
- salt
To submit:
- 200 ml cream
- raspberries
Recipe step by step:
- Pour gelatin with cold water and set aside.
- Wash and dry the raspberries. Using a sieve and spoon, puree the raspberries. Add sugar and leave to brew (sugar should completely dissolve).
- Heat the juice of half an orange in a water bath.
- Add squeezed gelatin and stir until completely dissolved. Then remove from heat and let cool slightly.
- Mix orange juice with raspberry puree and then add yogurt.
- In a separate bowl, using a mixer, beat the egg whites with a pinch of salt.
- Combine raspberry puree with whipped egg whites, stirring gently.
- Moisten the mousse mold with cold water, pour out the mixture and smooth the surface. Place in the refrigerator for 2-3 hours.
- Before serving, dip the pan in hot water for a few seconds and then invert onto a serving plate.
If desired, decorate the mousse with whipped cream and raspberries.
Raspberry pudding
Servings: 6
Calorie content: 103 kcal/100g
Cooking time: 60 minutes
Cooking difficulty: medium
Ingredients:
- 500 ml milk
- 2 egg whites
- 300 g raspberries
- 150 g sugar
- 6 tbsp. l semolina
- 1 glass of dry white wine
- zest of 1 lemon
- salt
To submit:
- raspberries
- mint
Recipe step by step:
- Wash the raspberries, dry them, add 75 g of sugar and place in the refrigerator for 30 minutes.
- Pour milk and wine into a saucepan, put on fire and bring to a boil.
- Add semolina and cook over low heat for 20 minutes, stirring constantly.
- Remove the mixture from the heat, add lemon zest, 75 g of sugar, mix well and leave to cool.
- Puree the raspberries and sugar using a sieve and spoon.
- Add raspberry puree to the main mixture and stir.
- In a separate bowl, using a mixer, beat the egg whites with a pinch of salt.
- Combine the main mixture with the whipped egg whites, stirring slowly.
- Moisten the pudding mold with cold water, pour out the mixture, level the surface and cover with cling film. Place in the refrigerator for 3 hours.
To serve, dip the pan in hot water for a few seconds and then invert onto a serving platter. Cut the pudding, garnish with raspberries and mint.
Raspberry cheesecake
Servings: 6–8
Calorie content: 260 kcal/100g
Cooking time: 30 minutes
Cooking difficulty: medium
Ingredients:
- 300 g cottage cheese
- 200 g raspberries
- 150 g cookies
- 50 g powdered sugar
- 60 g butter
- 15 g gelatin in sheets
- 4 tbsp. l cream
- 4 tbsp. l raspberry vodka
Recipe step by step:
- Start by crushing the cookies into crumbs. Mix with melted butter.
- Line the pan with parchment, add the cookie mixture and distribute evenly. Place in the freezer for half an hour.
- Soak gelatin in water.
- Beat the cottage cheese into cream, gradually adding powdered sugar, cream and ¾ of all the raspberries.
- Squeeze out the gelatin, place in a metal bowl, add raspberry vodka and dissolve over low heat, stirring constantly. Let cool and add to the main mixture.
- Assembling the cheesecake. Place the curd-raspberry mixture on the cookie layer, smooth the surface and place in the refrigerator for 6-7 hours.
- Before serving, decorate the dessert with the remaining raspberries.
Raspberry cake
Servings: 8–10
Calorie content: 225 kcal/100g
Cooking time: 90 minutes
Cooking difficulty: medium
Biscuit ingredients (d=22 cm):
- 150 g sugar
- 100 g flour
- 4 eggs
- 1 tsp vanilla sugar
Ingredients for syrup:
- 100 ml cherry liqueur
- 100 ml strawberry liqueur
- 1 lemon (peel will be needed)
- ground cinnamon
Ingredients for cream:
- 250 ml milk
- 2 egg yolks
- 75 g sugar
- 10 g flour
- 10 g starch
- 150 g raspberries
Ingredients for decoration:
- 320 g cream
- raspberries
Recipe step by step:
Preparing the biscuit:
- Turn on the oven to preheat to 356 °F.
- Separate the whites from the yolks.
- In a separate bowl, using a mixer, beat the yolks with half the sugar and vanilla sugar for 5-7 minutes.
- In another bowl, beat the egg whites on low speed until soft peaks form. Continuing to beat, add the second half of the sugar, while increasing the speed of the mixer. Then beat until stiff peaks form.
- Next, add whipped whites and sifted flour to the beaten yolks in three stages.
- Place the resulting dough in the mold and bake for 40 minutes. Do not open the oven for the first half hour to prevent temperature changes, otherwise the biscuit will fall off.
- Take out the biscuit and let it cool without removing it from the mold. After this, cut into two parts.
Preparing the syrup:
- In a metal bowl, heat both liqueurs along with the lemon peel and a pinch of ground cinnamon.
- Brush the sponge cakes with the warm liqueur mixture.
Note: If you don't want to use liqueurs, you can substitute sugar syrup.
Preparing the cream:
- Beat the yolks with sugar, add flour, starch and milk.
- Put the heat on low and cook for 10 minutes, stirring constantly.
- Rinse the raspberries, dry them, puree them using a food processor or sieve and add them to the cream.
Assembling the cake:
- Spread the first cake layer with half of the cream.
- Place the second cake layer and spread with the remaining cream.
- Beat the cream with a mixer and decorate the top of the cake with it. Place raspberries on cream.
Bon appetit!
