| Alex Rast |
This weekend I'm planning on doing a big raspberry pick. I'd like to take
advantage of the opportunity to make something with raspberries which
maximally embodies and takes advantage of their flavour and
characteristics. (For example, at least IMHO with strawberries I'd make
strawberry shortcake. With blueberries, I'd make a pie). What seemed to me
to be fitting is some sort of pudding or mousse. I think in this case I
want something cold rather than hot, and if heating them needs to be done,
I wouldn't want them to be cooked to death. I'd also prefer to stay away
from eggs and/or starchy ingredients, if possible. Alcohol of any form is
*definitely* out.
So what I thought might work is the following: puree a fair quantity of
raspberries, dissolve some gelatin in as minimal an amount of heated pureed
raspberries as I could get by with, pour in some milk and some cream, then
add the rest of the pureed raspberries. Then whisk briefly (just enough to
add a little volume) and chill. I think I might also add some chocolate
chips or drizzle some chocolate on top.
Does this concept sound as if it has a chance of working, or does it sound
like the setup for a disaster? If it sounds reasonable, any suggestions on
ratios of each of the main ingredients (raspberries/milk/cream/gelatin)? If
not, does anybody have any better suggestions for something to do with
raspberries that brings out their characteristics best? (I realize the
constraints I put above are pretty rigid and difficult so don't feel as
though you must limit yourself to those constraints - except for the
alcohol, which again is a definite no-no.
Thanks for your thoughts.
--
Alex Rast
ad.rast.7@nwnotlink.NOSPAM.com
(remove d., .7, not, and .NOSPAM to reply)
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| Rona Yuthasastrakosol |
"Alex Rast" <ad.rast.7@nwnotlink.NOSPAM.com> wrote in message
news:952712CF7adrastnwnotlinkcom@216.168.3.44...
>
> So what I thought might work is the following: puree a fair quantity of
> raspberries, dissolve some gelatin in as minimal an amount of heated
pureed
> raspberries as I could get by with, pour in some milk and some cream, then
> add the rest of the pureed raspberries. Then whisk briefly (just enough to
> add a little volume) and chill. I think I might also add some chocolate
> chips or drizzle some chocolate on top.
>
> Does this concept sound as if it has a chance of working, or does it sound
> like the setup for a disaster?
I see no reason why it wouldn't work, though I'm not sure I, personally,
would ever do it (but I don't like raspberries very much).
There is a recipe at http://www.joyofbaking.com/GeleewithBerriesCream.html
which sounds a little like what you're wanting to do, though you would
substitute milk and cream for the fruit juice and use pureed raspberries for
the water. Actually, you could dissolve the gelatin in the cream rather
than the pureed raspberries--that would allow you to keep the raspberries
untainted by heat. I might serve the whole thing with some whipped cream on
the side and I would prefer chocolate curls over chocolate chips (or the
chocolate drizzle, but there's something about melted chocolate on gelatin
desserts that I find wrong--perhaps it's the textures).
There's also
http://www.meilleurduchef.com/cgi/m...oisier_ill.html .
While it involves a cake, if you look at the recipe for the filling, it's
essentially raspberry coulis, sugar, cream (though whipped) and gelatin. It
involves heating the rasberry coulis in order to dissolve the gelatin, but
you could go with your idea of using a minimal amount of the puree to do so,
then adding the rest.
rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***
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| hahabogus |
ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote in
news:952712CF7adrastnwnotlinkcom@216.168.3.44:
> Thanks for your thoughts.
>
The only concern I have is that the gelitine might not set right. I find
that you need to put gelitine in cold stuff and then heat, for best
results (at least for me). The only exception to this jello as far as I
know.
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
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| Wayne |
ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote in
news:952712CF7adrastnwnotlinkcom@216.168.3.44:
> This weekend I'm planning on doing a big raspberry pick. I'd like to
> take advantage of the opportunity to make something with raspberries
> which maximally embodies and takes advantage of their flavour and
> characteristics. (For example, at least IMHO with strawberries I'd
> make strawberry shortcake. With blueberries, I'd make a pie). What
> seemed to me to be fitting is some sort of pudding or mousse. I think
> in this case I want something cold rather than hot, and if heating
> them needs to be done, I wouldn't want them to be cooked to death. I'd
> also prefer to stay away from eggs and/or starchy ingredients, if
> possible. Alcohol of any form is *definitely* out.
>
> So what I thought might work is the following: puree a fair quantity
> of raspberries, dissolve some gelatin in as minimal an amount of
> heated pureed raspberries as I could get by with, pour in some milk
> and some cream, then add the rest of the pureed raspberries. Then
> whisk briefly (just enough to add a little volume) and chill. I think
> I might also add some chocolate chips or drizzle some chocolate on
> top.
>
> Does this concept sound as if it has a chance of working, or does it
> sound like the setup for a disaster? If it sounds reasonable, any
> suggestions on ratios of each of the main ingredients
> (raspberries/milk/cream/gelatin)? If not, does anybody have any better
> suggestions for something to do with raspberries that brings out their
> characteristics best? (I realize the constraints I put above are
> pretty rigid and difficult so don't feel as though you must limit
> yourself to those constraints - except for the alcohol, which again is
> a definite no-no.
>
> Thanks for your thoughts.
Alex, it sounds doable, but I have no idea the best proportions.
General guidelines for gelling liquids is one envelope of unflavored
gelatine for 2 cups of liquid (this would include the puree and the
cream. I would use all light cream rathern milk or heavy cream.
If you have a large amound of raspberries, do save enough to make a
summer pudding. This one from the Food Network is a good example and
really delicious:
Raspberry Summer Pudding
Recipe courtesy Sara Moulton
Ingredients
8 thin slices white bread
Butter, softened
5 cups raspberries
1/2 to 2/3 cups sugar
1 tablespoon lemon juice
1/3 cup water
Directions
Butter bread slices very lightly and line small baking dish with 4
slices. In a sauce pan combine raspberries, sugar lemon juice and water.
Bring to a simmer and cook for about 10 minutes. Pour berry-mixture over
bread. Layer remaining slices over berries. Place another dish on top
and press down. Pour off excess liquid and reserve to serve with pudding
or use for a sauce for ice cream. Cover with plastic wrap and weight
down. Chill at least 6 hours before serving.
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
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| Nancy Dooley |
ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote in message news:<952712CF7adrastnwnotlinkcom@216.168.3.44>...
> This weekend I'm planning on doing a big raspberry pick. I'd like to take
> advantage of the opportunity to make something with raspberries which
> maximally embodies and takes advantage of their flavour and
> characteristics. (For example, at least IMHO with strawberries I'd make
> strawberry shortcake. With blueberries, I'd make a pie). What seemed to me
> to be fitting is some sort of pudding or mousse. I think in this case I
> want something cold rather than hot, and if heating them needs to be done,
> I wouldn't want them to be cooked to death. I'd also prefer to stay away
> from eggs and/or starchy ingredients, if possible. Alcohol of any form is
> *definitely* out.
>
> So what I thought might work is the following: puree a fair quantity of
> raspberries, dissolve some gelatin in as minimal an amount of heated pureed
> raspberries as I could get by with, pour in some milk and some cream, then
> add the rest of the pureed raspberries. Then whisk briefly (just enough to
> add a little volume) and chill. I think I might also add some chocolate
> chips or drizzle some chocolate on top.
>
> Does this concept sound as if it has a chance of working, or does it sound
> like the setup for a disaster? If it sounds reasonable, any suggestions on
> ratios of each of the main ingredients (raspberries/milk/cream/gelatin)? If
> not, does anybody have any better suggestions for something to do with
> raspberries that brings out their characteristics best? (I realize the
> constraints I put above are pretty rigid and difficult so don't feel as
> though you must limit yourself to those constraints - except for the
> alcohol, which again is a definite no-no.
>
> Thanks for your thoughts.
Sounds good - I'd likely mix the pureed berries & gelatin with whipped
cream ;-)
PLEASE de-seed the raspberries - those little hard nuggets are
extremely annoying, and don't have much to do with flavor, IMO.
N.
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| Puester |
Alex Rast wrote:
>
> This weekend I'm planning on doing a big raspberry pick. I'd like to take
> advantage of the opportunity to make something with raspberries which
> maximally embodies and takes advantage of their flavour and
> characteristics. (For example, at least IMHO with strawberries I'd make
> strawberry shortcake. With blueberries, I'd make a pie). What seemed to me
> to be fitting is some sort of pudding or mousse. I think in this case I
> want something cold rather than hot, and if heating them needs to be done,
> I wouldn't want them to be cooked to death. I'd also prefer to stay away
> from eggs and/or starchy ingredients, if possible. Alcohol of any form is
> *definitely* out.
>
> So what I thought might work is the following: puree a fair quantity of
> raspberries, dissolve some gelatin in as minimal an amount of heated pureed
> raspberries as I could get by with, pour in some milk and some cream, then
> add the rest of the pureed raspberries. Then whisk briefly (just enough to
> add a little volume) and chill. I think I might also add some chocolate
> chips or drizzle some chocolate on top.
>
Sounds too much like reinventing raspberry Jello to me.
Why not make a variant of shortcake--poundcake with fresh whole
berries, topped with fresh raspberry puree and lightly whipped cream?
Or top a good vanilla ice cream with fresh berries and some puree.
As soon as you heat them, IMO, you might as well be using frozen
berries or even commercial berry jam. :-(
gloria p
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| Darkginger |
"Alex Rast" <ad.rast.7@nwnotlink.NOSPAM.com> wrote in message
news:952712CF7adrastnwnotlinkcom@216.168.3.44...
> This weekend I'm planning on doing a big raspberry pick. I'd like to take
> advantage of the opportunity to make something with raspberries which
> maximally embodies and takes advantage of their flavour and
> characteristics. (For example, at least IMHO with strawberries I'd make
> strawberry shortcake. With blueberries, I'd make a pie). What seemed to me
> to be fitting is some sort of pudding or mousse. I think in this case I
> want something cold rather than hot, and if heating them needs to be done,
> I wouldn't want them to be cooked to death. I'd also prefer to stay away
> from eggs and/or starchy ingredients, if possible. Alcohol of any form is
> *definitely* out.
I just posted this elsewhere, and whilst it doesn't exactly meet your
requirements, it does have raspberries in it, and it IS good!
This is from the May edition of 'Delicious', and I made it a couple of weeks
ago with great success!
Raspberry Cheesecake Brownies
200g good quality dark chocolate (I used Green & Black's 70% cocoa solids)
200g unsalted butter, softened
400g caster sugar
5 eggs (this is a godsend when you have an egg glut!)
110g plain flour, sifted
400g cream cheese (Philadelphia, cos I don't make my own!)
1 tsp vanilla extract
120g fresh raspberries
Heat the oven to 180 degrees/gas mk 4. Grease a 20 x 30cm rectangular cake
tin (luckily, I happened to have one!). Melt the chocolate in a bowl over
simmering water, and set aside to cool slightly. Cream the butter and 250g
of the sugar until pale, add 3 of the eggs, beating after each addition.
Stir in the melted chocolate, then fold in the flour. Spread three quarters
of this mix into the cake tin.
Beat the cream cheese, the 2 remaining eggs and the rest of the caster sugar
together until smooth. Add the vanilla extract. Spread over the chocolate
base. 'Dollop' (the word used in the magazine!) the remaining chocolate
mixture in blobs on top, and use a fork to swirl it into the cheesecake mix
below. Push the raspberries into the top,. and bake for 40 - 45 mines. (Mine
took longer, but my oven is slow).
This works really well, I think, because the raspberries counteract the
sweetness of the rest of the ingredients. The chocolate base is very similar
to another recipe I have for brownies, so if you like it, let me know!
Hope that helps
Jo
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 02/07/04
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| sf |
On Thu, 15 Jul 2004 08:21:03 -0000,
ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote:
> What seemed to me
> to be fitting is some sort of pudding or mousse. I think in this case I
> want something cold rather than hot, and if heating them needs to be done,
> I wouldn't want them to be cooked to death. I'd also prefer to stay away
> from eggs and/or starchy ingredients, if possible. Alcohol of any form is
> *definitely* out.
>
> So what I thought might work is the following: puree a fair quantity of
> raspberries, dissolve some gelatin in as minimal an amount of heated pureed
> raspberries as I could get by with, pour in some milk and some cream, then
> add the rest of the pureed raspberries. Then whisk briefly (just enough to
> add a little volume) and chill. I think I might also add some chocolate
> chips or drizzle some chocolate on top.
This sounds easier to me:
http://www.recipegoldmine.com
Chocolate Dessert Cups with Raspberry Fool
Source: fox8cleveland
Dessert Cups
10 ounces white chocolate, cut into pieces
<you'd use dark chocolate, of course>
8 small round balloons, thoroughly washed and dried
8 spring clips
Raspberry Fool
3 cups chopped raspberries
3/4 cup granulated sugar
1 tablespoon arrowroot
1 cup heavy cream, whipped
Melt chocolate in a small saucepan over low heat, stirring
constantly. Pour onto a12 inch square of foil. Cool until
lukewarm but still melted (melted chocolate must be cooled
to lukewarm to prevent balloons from bursting.)
Meanwhile, line cookie sheet with foil. Inflate each balloon
to 3 1/2 inches, twisting top and securing with sprig clip
(do not tie into knot). Roll bottom of each balloon in
chocolate, rocking back and forth across bottom and 1/3 up
sides to form bottom and sides of cup. Stand each coated
balloon on foil lined cookie sheet. Refrigerate until set.
Place half the chopped raspberries in a food processor bowl;
process until smooth.
In small saucepan, combine sugar and arrowroot; mix well.
Add raspberry puree. Bring to a boil over medium heat,
stirring constantly until thickened. Boil 1 minute. Transfer
to a medium bowl. Add remaining chopped raspberries; mix
well. Refrigerate until thoroughly chilled.
To remove balloons from chocolate cups, hold opening of one
balloon with one hand and remove clip, slowly letting out
air; carefully remove balloon. Repeat with remaining
balloons.
To serve, place cups on 6 individual serving plates. Gently
fold whipped cream into chipped raspberry mixture; spoon
mixture into cups.
Makes 6 servings.
Practice safe eating - always use condiments
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| kilikini |
sf" <nobody@comcast.com> wrote in message
news:7mkdf0tas6lhvse0mjohn8qlk5d9esfiib@4ax.com...
> On Thu, 15 Jul 2004 08:21:03 -0000,
> ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote:
>
> > What seemed to me
> > to be fitting is some sort of pudding or mousse. I think in this case I
> > want something cold rather than hot, and if heating them needs to be
done,
> > I wouldn't want them to be cooked to death. I'd also prefer to stay
away
> > from eggs and/or starchy ingredients, if possible. Alcohol of any form
is
> > *definitely* out.
> >
> > So what I thought might work is the following: puree a fair quantity of
> > raspberries, dissolve some gelatin in as minimal an amount of heated
pureed
> > raspberries as I could get by with, pour in some milk and some cream,
then
> > add the rest of the pureed raspberries. Then whisk briefly (just enough
to
> > add a little volume) and chill. I think I might also add some chocolate
> > chips or drizzle some chocolate on top.
>
>
> This sounds easier to me:
>
> http://www.recipegoldmine.com
>
> Chocolate Dessert Cups with Raspberry Fool
>
> Source: fox8cleveland
>
> Dessert Cups
> 10 ounces white chocolate, cut into pieces
> <you'd use dark chocolate, of course>
> 8 small round balloons, thoroughly washed and dried
> 8 spring clips
>
> Raspberry Fool
> 3 cups chopped raspberries
> 3/4 cup granulated sugar
> 1 tablespoon arrowroot
> 1 cup heavy cream, whipped
>
> Melt chocolate in a small saucepan over low heat, stirring
> constantly. Pour onto a12 inch square of foil. Cool until
> lukewarm but still melted (melted chocolate must be cooled
> to lukewarm to prevent balloons from bursting.)
>
> Meanwhile, line cookie sheet with foil. Inflate each balloon
> to 3 1/2 inches, twisting top and securing with sprig clip
> (do not tie into knot). Roll bottom of each balloon in
> chocolate, rocking back and forth across bottom and 1/3 up
> sides to form bottom and sides of cup. Stand each coated
> balloon on foil lined cookie sheet. Refrigerate until set.
> Place half the chopped raspberries in a food processor bowl;
> process until smooth.
>
> In small saucepan, combine sugar and arrowroot; mix well.
> Add raspberry puree. Bring to a boil over medium heat,
> stirring constantly until thickened. Boil 1 minute. Transfer
> to a medium bowl. Add remaining chopped raspberries; mix
> well. Refrigerate until thoroughly chilled.
>
> To remove balloons from chocolate cups, hold opening of one
> balloon with one hand and remove clip, slowly letting out
> air; carefully remove balloon. Repeat with remaining
> balloons.
>
> To serve, place cups on 6 individual serving plates. Gently
> fold whipped cream into chipped raspberry mixture; spoon
> mixture into cups.
>
> Makes 6 servings.
>
>
> Practice safe eating - always use condiments
Wow, now that sounds good! I wish raspberries weren't so expensive or I'd
try it! It would probably work well with white chocolate and blueberries
too!
kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson
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| zuuum |
Main problem with using mature raspberries in smooth textured products....
SEEDS. In a mousse??
See the above post - removing seeds from raspberries
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| Wayne Boatwright |
ndooley@blue.weeg.uiowa.edu (Nancy Dooley) wrote in message news:<e334794d.0407150645.41975cca@posting.google.com>...
> ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote in message news:<952712CF7adrastnwnotlinkcom@216.168.3.44>...
> > This weekend I'm planning on doing a big raspberry pick. I'd like to take
> > advantage of the opportunity to make something with raspberries which
> > maximally embodies and takes advantage of their flavour and
> > characteristics. (For example, at least IMHO with strawberries I'd make
> > strawberry shortcake. With blueberries, I'd make a pie). What seemed to me
> > to be fitting is some sort of pudding or mousse. I think in this case I
> > want something cold rather than hot, and if heating them needs to be done,
> > I wouldn't want them to be cooked to death. I'd also prefer to stay away
> > from eggs and/or starchy ingredients, if possible. Alcohol of any form is
> > *definitely* out.
> >
> > So what I thought might work is the following: puree a fair quantity of
> > raspberries, dissolve some gelatin in as minimal an amount of heated pureed
> > raspberries as I could get by with, pour in some milk and some cream, then
> > add the rest of the pureed raspberries. Then whisk briefly (just enough to
> > add a little volume) and chill. I think I might also add some chocolate
> > chips or drizzle some chocolate on top.
> >
> > Does this concept sound as if it has a chance of working, or does it sound
> > like the setup for a disaster? If it sounds reasonable, any suggestions on
> > ratios of each of the main ingredients (raspberries/milk/cream/gelatin)? If
> > not, does anybody have any better suggestions for something to do with
> > raspberries that brings out their characteristics best? (I realize the
> > constraints I put above are pretty rigid and difficult so don't feel as
> > though you must limit yourself to those constraints - except for the
> > alcohol, which again is a definite no-no.
> >
> > Thanks for your thoughts.
>
> Sounds good - I'd likely mix the pureed berries & gelatin with whipped
> cream ;-)
>
> PLEASE de-seed the raspberries - those little hard nuggets are
> extremely annoying, and don't have much to do with flavor, IMO.
>
> N.
LOL, I know most folks would rather not have the seeds. OTOH, the
flavor of the pulp and texture of the seeds is what I like. The
difficulty of finding berry jams and preserves with seeds commercially
is what drove me to make my own.
Cheers!
Wayne
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| Julia Altshuler |
kilikini wrote:
> Wow, now that sounds good! I wish raspberries weren't so expensive or I'd
> try it! It would probably work well with white chocolate and blueberries
> too!
And I wish you were here so I could put you to work in my backyard
picking raspberries. You could keep half and leave half (and then do a
bit of weeding as I always do each morning). I've been getting about a
quart each day for the past week. It will stay like this for another
week. We've been eating them with cream and ice cream. I tried them in
smoothies but didn't like the seeds. Today I tried pureeing them and
pressing through a strainer to remove the seeds, but mostly I was
looking for something new to do with them. I'm considering making the
raspberry fool in my old Vegetarian Epicure tonight. I'm not into jam
that much. I suppose I should freeze them. They're too precious to
waste, but too plentiful to eat all of.
--Lia
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| Alex Rast |
at Thu, 15 Jul 2004 13:13:59 GMT in <Xns95273F681593Fwaynebw@204.127.36.1>,
waynebw@att.net (Wayne) wrote :
>ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote in
>news:952712CF7adrastnwnotlinkcom@216.168.3.44:
>
>> This weekend I'm planning on doing a big raspberry pick. I'd like to
>> take advantage of the opportunity to make something with raspberries
>> which maximally embodies and takes advantage of their flavour and
>> characteristics. ...
>>
>> So what I thought might work is the following: puree a fair quantity
>> of raspberries, dissolve some gelatin in as minimal an amount of
>> heated pureed raspberries as I could get by with, pour in some milk
>> and some cream, then add the rest of the pureed raspberries. Then
>> whisk briefly (just enough to add a little volume) and chill...
>>
>Alex, it sounds doable, but I have no idea the best proportions.
>General guidelines for gelling liquids is one envelope of unflavored
>gelatine for 2 cups of liquid (this would include the puree and the
>cream...
Yes - my concern is whether cream, with its lower water content, would
require less gelatin proportionately. The reason I was thinking of using
both milk and cream is that I don't have access to a really high-quality
source of light cream. So my closest guess was to use some amount of milk
to dilute the heavy cream.
>If you have a large amound of raspberries, do save enough to make a
>summer pudding...
Summer pudding is good, but in my ideal world a summer pudding should be a
mixed-berry pudding - specifically, blackberries, blueberries, and
raspberries, which I'll do slightly later this year, as the raspberries are
tailing off, the blackberries hitting full stride, and the blueberries
starting to arrive in numbers.
at Thu, 15 Jul 2004 09:13:52 GMT in
<40f65aab$0$1011$44c9b20d@news3.asahi-net.or.jp>, prasantrin@yahoo.com
(Rona Yuthasastrakosol) wrote :
>There's also
>http://www.meilleurduchef.com/cgi/m...oisier_ill.html
>. While it involves a cake, if you look at the recipe for the filling,
>it's essentially raspberry coulis, sugar, cream (though whipped) and
>gelatin. It involves heating the rasberry coulis in order to dissolve
>the gelatin, but you could go with your idea of using a minimal amount
>of the puree to do so, then adding the rest.
Yes, that's the kind of idea I'm looking for. Meilleur Du Chef always seems
to have good, classic, definitive recipes. The whole recipe is far too
grand and elaborate (even though it looks great) for me to want to do on a
non-special-occasion, but the filling portion looks exactly like where I'm
looking to head. I don't think I'd want to use any sugar, though - these
raspberries don't need it and both I and the others who'll be having it
aren't big on sugar anyway. I know that heating a small amount of raspberry
should work, having done the same trick with blackberries, in order to make
blackberry jello (terminological note - how do you denote a dessert
consisting of pureed blackberries set with gelatin? You can't use
"blackberry jelly" because that refers to the preserve, and really, saying
blackberry jello is using a brand name that should be reserved for when
you're actually using Jell-o (R) brand products. Anyway, it's that dessert
that I was describing above, something at a loss for what to call it).
at Thu, 15 Jul 2004 16:39:10 GMT in <40F6B640.806B02EA@worldnet.att.net>,
puester@worldnet.att.net (Puester) wrote :
>
>Sounds too much like reinventing raspberry Jello to me.
Well, not really because that would simply be a raspberry version of the
blackberry dessert I've already noted above. Adding cream and/or milk would
make it much more pudding/mousselike.
>Why not make a variant of shortcake--poundcake with fresh whole
>berries, topped with fresh raspberry puree and lightly whipped cream?
>Or top a good vanilla ice cream with fresh berries and some puree.
The problem about those is it seems to me it takes the focus off the
raspberries - you're now using them more or less as a garnish rather than
the main dessert substance being eaten. The idea is that it's the
raspberries that are central, not just in terms of which flavour tends to
dominate, but also in terms of what the bulk substance of the dessert
consists of.
I do like the idea of chocolate dessert cups. I don't know that I'm up for
the labour of melting, tempering, and moulding the cups, though. That's a
fair bit of work to do. That's why I was thinking chocolate chips or
drizzles. But I'll ask the people being served and see what they'd prefer.
Thanks for all the suggestions. It looks like, in any case, the basic idea
is sound. I think I'll lean towards all cream, and whip it before adding,
like Meilleur Du Chef does.
--
Alex Rast
ad.rast.7@nwnotlink.NOSPAM.com
(remove d., .7, not, and .NOSPAM to reply)
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| Wayne |
ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote in
news:95279F5B9adrastnwnotlinkcom@216.168.3.44:
>>> So what I thought might work is the following: puree a fair quantity
>>> of raspberries, dissolve some gelatin in as minimal an amount of
>>> heated pureed raspberries as I could get by with, pour in some milk
>>> and some cream, then add the rest of the pureed raspberries. Then
>>> whisk briefly (just enough to add a little volume) and chill...
>>>
>>Alex, it sounds doable, but I have no idea the best proportions.
>>General guidelines for gelling liquids is one envelope of unflavored
>>gelatine for 2 cups of liquid (this would include the puree and the
>>cream...
>
> Yes - my concern is whether cream, with its lower water content, would
> require less gelatin proportionately. The reason I was thinking of
> using both milk and cream is that I don't have access to a really
> high-quality source of light cream. So my closest guess was to use
> some amount of milk to dilute the heavy cream.
No reason why that wouldn't work. I still use the 1 packet of unflavored
gelatine for 2 cups of liquid formula. The only time I reduce the ratio
is when the liquid is extremely thick. I don't think your
puree/milk/cream will be too thick for that amount.
>>If you have a large amound of raspberries, do save enough to make a
>>summer pudding...
>
> Summer pudding is good, but in my ideal world a summer pudding should
> be a mixed-berry pudding - specifically, blackberries, blueberries,
> and raspberries, which I'll do slightly later this year, as the
> raspberries are tailing off, the blackberries hitting full stride, and
> the blueberries starting to arrive in numbers.
>
That sounds really good. I seldom manage to get several different
berries ripe at the same time.
> (terminological note - how do you denote a dessert consisting of
> pureed blackberries set with gelatin? You can't use "blackberry jelly"
> because that refers to the preserve, and really, saying blackberry
> jello is using a brand name that should be reserved for when you're
> actually using Jell-o (R) brand products. Anyway, it's that dessert
> that I was describing above, something at a loss for what to call it).
The English would call it raspberry jelly. Most anything they make
involving gelatine is called a jelly. "Jelly" as we know it here in the
U.S. usually falls within the realm of jams/preserves in the U.K. You
could be generic and call it raspberry gelatine.
If I had a surplus of raspberries, I would probably also make creme
brulee with a sauce of raspberries and whole berries.
Whatever you end up with, I'm sure it will be delicious.
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
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| Chris and Bob Neidecker |
The best raspberry dessert I ever had was fresh raspberries smothered in a
warm caramel sauce. Doesn't sound like much, but it was executed perfectly
and was just incredible. Don't have a recipe, sorry.
My favorite at-home raspberry dessert is a gratinee of raspberries, topped
w/ white wine sabayon, sprinkled with brown sugar, and broiled just a bit.
Yum! A recipe for the sabayon and for the gratinee are in The Joy of
Cooking. This recipe also works nicely w/ mixed berries, but I like it best
w/ just raspberries.
Chris
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| Scott Peterson |
ad.rast.7@nwnotlink.NOSPAM.com (Alex Rast) wrote:
> What seemed to me
>to be fitting is some sort of pudding or mousse.
This is an old Danish recipe called Lemon Snow.
Raspberries go well on it or in it either whole or pureed.
Citronfromage
3 eggs
1 cup sugar
1 envelope unflavored gelatin
juice of one lemon
juice of one orange
1/2 pint whipping cream.
Beat egg yolks and sugar until lemon colored. Dissolve gelatin in 1/2
cup of cold water and then melt over hot water.
Combine egg yolks and gelatin. Add juices and a scant teaspoon of
grated orange and lemon rind. Let stand until it begins to thicken.
Whip the cream and fold into the mixture. Then beat the egg whites
and add them too.
Refrigerate until it's time to serve.
I will substitute low-fat Coolwhip for the whipping cream to make
this a bit healthier.
Scott Peterson
--
Kinky is when you and your partner use
a feather. Perverse is when you use the
whole chicken.
63/586
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| kilikini |
"Julia Altshuler" <jaltshuler@comcast.net> wrote in message
news:5FCJc.87905$IQ4.22513@attbi_s02...
> kilikini wrote:
>
> > Wow, now that sounds good! I wish raspberries weren't so expensive or
I'd
> > try it! It would probably work well with white chocolate and
blueberries
> > too!
>
>
> And I wish you were here so I could put you to work in my backyard
> picking raspberries. You could keep half and leave half (and then do a
> bit of weeding as I always do each morning). I've been getting about a
> quart each day for the past week. It will stay like this for another
> week. We've been eating them with cream and ice cream. I tried them in
> smoothies but didn't like the seeds. Today I tried pureeing them and
> pressing through a strainer to remove the seeds, but mostly I was
> looking for something new to do with them. I'm considering making the
> raspberry fool in my old Vegetarian Epicure tonight. I'm not into jam
> that much. I suppose I should freeze them. They're too precious to
> waste, but too plentiful to eat all of.
>
> --Lia
>
And I would willingly help you, but it's been so many years since I've eaten
raspberries I think it would be pick one for you, one for me and one for my
mouth - but not necessarily in that order. LOL. :~)
kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson
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| Julia Altshuler |
kilikini wrote:
> And I would willingly help you, but it's been so many years since I've eaten
> raspberries I think it would be pick one for you, one for me and one for my
> mouth - but not necessarily in that order. LOL. :~)
That would work for raspberries. Very shortly I expect to be here
complaining about what to do with tons of zucchini.
--Lia
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| RobtE |
Ed Rinehart wrote:
> Alan Holmes wrote:
>
>
>> There was, many years ago an american song, one line of which went
>> 'It must be jelly cos jam don't shake like that', so americans must
>> have been using the correct terms for jam and jelly!
>>
> Were you thinking of:
>
> I wish I could shimmy like my sister Kate
> She shakes it like jelly on a plate---(OB food)
> My mama wanted to know last night,
> What makes the boys think Kate's so nice.
>
> Now all the boys in the neighborhood,
> They know she can shimmy and it's understood;
> I know that I'm late, but I'll be up-to-date
> When I can shimmy like my sister Kate.
> I mean, when I shimmy like my sister Kate.
Probably not. "It Must Be Jelly ('Cause Jam Don't Shake Like That)" is a
song recorded by, amongst others, Glenn Miller.
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| Bob (this one) |
RobtE wrote:
> Ed Rinehart wrote:
>
>> Alan Holmes wrote:
>>
>>
>>> There was, many years ago an american song, one line of which went
>>> 'It must be jelly cos jam don't shake like that', so americans must
>>> have been using the correct terms for jam and jelly!
>>>
>> Were you thinking of:
>>
>> I wish I could shimmy like my sister Kate
>> She shakes it like jelly on a plate---(OB food)
>> My mama wanted to know last night,
>> What makes the boys think Kate's so nice.
>>
>> Now all the boys in the neighborhood,
>> They know she can shimmy and it's understood;
>> I know that I'm late, but I'll be up-to-date
>> When I can shimmy like my sister Kate.
>> I mean, when I shimmy like my sister Kate.
>
>
> Probably not. "It Must Be Jelly ('Cause Jam Don't Shake Like That)" is a
> song recorded by, amongst others, Glenn Miller.
"Jelly" is short for "jellyroll." It means the sex act, lover or vagina
in New Orleans jazz slang.
<http://talk.livedaily.com/archive/i...p/t-409769.html>
Pastorio
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| sf |
On Tue, 14 Jun 2005 21:47:53 GMT, Alan Holmes wrote:
> There was, many years ago an american song, one line of which went
> 'It must be jelly cos jam don't shake like that', so americans must
> have been using the correct terms for jam and jelly!
It was the title of a Glenn Miller song:
It must be jelly (cos jam don't shake like that)
http://www.sweeting.org/mark/music/...er/skylark.html
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