Tag Archives: raspberry

White Chocolate- Raspberry Tarts

These elegant and velvety tarts are worth every minute of effort. When presented they will just ooze sophistication and give the impression that you spent HOURS in the kitchen. I’ts a kind of a blend of Crème brûlée and a tart, as I finish it with a blow torch.  You can vary the fruit content, however the tartness of the raspberries marry very well with the super sweet White Chocolate.

White Chocolate- Raspberry Tarts

Ingredients:

100g strong white flour

25g caster sugar

30g Butter, cold from the fridge

1/2 teaspoon salt

approximately 1 tablespoon of cold water

1 tablespoon of raspberry jam

210ml double cream

3 egg yolks

1/2 teaspoon of vanilla

2 tablespoons of icing sugar

210ml double cream

3 egg yolks

1/2 teaspoon of vanilla

2 tablespoons of icing sugar

Method:

As with all pastry, the less handled the better, and I use my “magimix”, on pulse to combine the butter and flour til almost like sand.  Then stir in the sugar, followed by the cold water, which I add a tiny bit at a time until it comes together nicely but is not too wet.  The best thing to do at this stage is to split the dough into two and flatten each into a round.  Wrap in clingfilm and chill for at least two hours.

White Chocolate and Raspberry Tarts

Tart pastry prep

Next roll out each round of pastry on a floured counter.  This recipe is for two 4 inch tart tins.  So roll out the pastry to about a 6 inch circle.  Carefully line each tin.  Trim any large excess from around the top of the tin, but fold over a tiny part to make a tuck at the top of the tin, and put into the freezer for 30 minutes.  (This helps prevent shrinkage). Turn on the oven to 180oC.  Fill each tart with baking beans, and bake for 20 minutes.  Remove the beans and bake for a further 5 minutes.  Remove from the oven and leave to cool.

Tarts

Add the raspberry jam/ puree to the bottom of each tart.  Then prepare the custard filling.

Filling:

Bring the cream to a simmer.  Immediately remove from the heat and add the white chocolate.  Stirring from the inside out, very slowly bring the cream and chocolate together.  Whisk the egg yolks and vanilla in a separate bowl, and VERY slowly add a little of the white chocolate cream to this.  VERY SLOWLY, while whisking all the time.  Once the two are combined divide this custard between the two tarts. Turn the oven down to 160oC.

Bake for about 20 minutes until the centres are just set.  Remove from the oven to cool.  Then refrigerate overnight.

 

Next day you can “brûlée” the top.  Sprinkle the tops with lots of icing sugar then using a blow torch, caramelise the custard tops, or failing that, SECONDS under a piping hot grill.  And I mean SECONDS.

Finish off with some decorative raspberries.

Divine.

 

 

 

 

 

 

Raspberry Butter Cake Recipe

It’s SO close to being summer, that I just couldn’t resist trying out some of my favourite soft fruit recipes.  This one being one of my favourites for that perfect companion to a cup of tea.  It even sounds delicious- Butter Cake …..

Copyright Jeni Pim

Raspberries – ready for the cake (Not for snacking on!)

Raspberry Butter Cake Recipe

Ingredients: 225g butter, at room temperature, plus more for greasing 175g ground almonds 100g whole-wheat flour 75g plain flour 35g wheat germ 2 teaspoons baking powder 200g plus 2 tablespoons caster sugar 1/2 teaspoons salt 2 teaspoons pure vanilla extract 7 large eggs 2 cups fresh raspberries, plus more for serving Whipped cream, for serving Method: Preheat the oven to 180°C. Butter a 10-inch round cake pan and line the bottom with greaseproof paper. Butter this paper too. Whisk all of the flours with the wheat germ and baking powder until well blended.  Combine the butter with 200g of the sugar and the salt and beat at medium speed until pale yellow and fluffy, about 3 minutes.  Beat in the vanilla, then beat in the eggs 1 at a time, scraping down the side and bottom of the 
bowl (the mixture will look broken).       Copyright Jeni Pim

Add the dry ingredients and beat at low speed just until incorporated and the batter is smooth. Scrape the batter into the prepared pan and smooth the top. Arrange the 2 cups of raspberries in a single layer on top, then sprinkle with the remaining 2 tablespoons of sugar. Bake for about 50 minutes, until the cake is golden and a cake tester inserted in the centre comes out clean. Transfer to a rack to cool for 15 minutes.

Copyright Jeni Pim

Run a thin, sharp knife around the edge of the cake. Invert the cake onto a large plate; peel off the parchment paper. Turn the cake right side up on a serving plate and let cool until warm, about 1 hour. Serve with whipped cream and raspberries.  

Raspberry Butter Cake

Raspberry Butter Cake

 

Coffee & Raspberry Muffins- a teatime recipe

Muffins have got such bad press in recent years, and the lethargic excuses for muffins seem at all petrol stations these days have relegated theses sweet treats to little above a slice of badly produced white bread.

But it doesn’t have to be like this!  In general they are easier to produce than cupcakes as they normally come icing free, and often are not as sweet.  There is always a special ingredient that defines the muffin- in this case two special ingredients- the raspberries and the coffee.

Raspberry Coffee Muffins

Raspberries ready to go

Not to be confused with English muffins, (Think a cross between a scone and a pancake), I am fond of making them as an afternoon treat. In  America, three states have adopted a muffin as their “state” muffin!

Coffee & Raspberry Muffins

Ingredients: 2 tablespoons of finely ground coffee/ or 1 tablespoon of Irel. 100g butter 1 tablespoon milk 400g self raising flour 175g cater sugar 1 teaspoon bicarbonate of soda 2 large eggs 1 carton of sour cream 225g raspberries Method: Stir 2 tablespoons of boiling water into the coffee (1 if using Irel).  Leave to cool for 5 minutes.  Preheat oven to 180oC.  Cut out 12 x 10cm squares of baking parchment.  Melt the butter, use a little to brush the insides of a deep 12-hole muffin tin, and leave the rest to cool slightly. Line the tin with the paper squares, so they stick up a bit. (Or use paper cases.)  Mix the coffee with the milk. Mix the flour, sugar and bicarbonate of soda in a large bowl.  In another bowl, beat the eggs, then mix in the sourcream, cooled butter and coffee. Stir this into the flour mixture until almost combined – it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don’t overbeat or the mix will toughen, and the raspberries will disintegrate.  Spoon the mix into the muffin tins – they will be very full.   Raspberry Coffee Muffins
Bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack.  Excellent on the day they are made, but equally good the next day.  They are much lighter than the commercial type and are robust enough to survive a lunchbox or a picnic trip.

 

Raspberry Coffee Muffins

Raspberry Swirl Rolls- Delicious

Although it’s very late in the season to be getting raspberries, this recipe works just as well with frozen, as with fresh.  It’s basically a cinnamon roll without the cinnamon.  Nice and fresh at this time of year, with none of the Christmassy tones, or overly sweet taste of the renowned Cinnamon Bun.

Autumn raspberries from the garden

The Autumn Raspberry

The Sweet dough is very simple to make.  I use my Kenwood Mixer, which eliminates the donkey work, and lets me get on with other things.

Raspberry Swirl Rolls

Serves 6- 8

Ingredients:

Dough:

240ml milk

110g caster sugar

20g Fresh yeast (use half quantities of dried, if using)

110g butter, softened

2 large eggs

1 teaspoon finely grated lemon zest

1/2 teaspoon fine sea salt

630g strong white flour, plus more for dusting

Filling:

One package of fresh raspberries

40g Icing Sugar & 2 tablespoons

1 teaspoon cornflour

Icing:

120g Icing sugar

50g butter, melted

1 1/2 tablespoons cream

Method:

In a small saucepan, warm the milk until warm (NOT hot).  Add the sugar and the yeast and leave to sponge for 5 minutes.  Sieve the flour and salt into the Kenwood bowl.  Add the milk/yeast and mix slowly.  Add the eggs and the soft butter.  Mix well until a soft dough forms, about 3 minutes. I then change to the dough hook, and increase the speed to medium and beat until the dough is soft and supple, about 5 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with a shower cap (!) and let stand in a warm place until doubled in size, 1 to 2 hours.

Line the bottom of a high sided Swiss roll type tin with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle, as best you can.

In a small bowl, toss the raspberries with the sugar and cornflour.  Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a long log.  Working quickly, cut the log into quarters.  Then Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Raspberry Rolls

Not very rectangular shape, but you get the drift!

  Preheat the oven to 200°C.  Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling.  Transfer the pan to a rack to cool for at least 30 minutes.      

Raspberry Rolls

Raspberry Swirl Rolls baking in the oven

Raspberry Swirl Cake

Raspberry Swirl Cake

In a small bowl, whisk the icing sugar with the melted butter and cream until the icing is thick and spreadable.  Dollop icing over each roll and spread with an offset spatula. Serve warm or at room temperature.  

Sweetness and light

Today, because they were looking for volunteers, and also because they are yum, I made marshmallows.  I have, I confess made them before, and one of my first posts was on the trials and tribulations of those first attempts.  In short, ones made with agar agar or vegegel just don’t work.  And the enormous amount of washing up all those attempts made, meant I haven’t made them since!

Tin prep is essential
Tin prep is essential

The preparation of the tin is essential as you need to be able to get them out once they have set into their pillows of softness.  Sally, one of our teachers suggested some coconut with my raspberries in the middle.  In short they were fantastically sweet and delicious.

After cutting, and dusting again with cornflour and icing sugar
After cutting, and dusting again with cornflour and icing sugar

And the finished article.

A fellow students beautiful presentation.
A fellow students beautiful presentation.

This time round, with absolutely amazing help (& patience) from Florrie, Sally and Fionnula in K3, the experience was much better, and successful, and the washing up not so daunting.  So I definitely will make them again.