Crunchy Raspberry Ripple Terrine Recipes

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CRUNCHY RASPBERRY RIPPLE TERRINE



Crunchy raspberry ripple terrine image

A decadent dinner party pudding or family afternoon treat

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch, Supper, Treat

Time 25m

Number Of Ingredients 5

350g raspberries
3 eggs
100g golden caster sugar
284ml pot double cream
2 meringues shells, crushed into small pieces

Steps:

  • Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
  • Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

Nutrition Facts : Calories 284 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

RASPBERRY LIME TERRINE



Raspberry Lime Terrine image

Provided by Food Network

Categories     dessert

Time 29m

Yield 8 servings

Number Of Ingredients 5

1 cups water
4 1/2 teaspoons gelatin, sponged in cold water
1/2 cup lime juice
1/2 cup plus 2 tablespoons simple syrup (equal amounts of water and sugar, boiled and then cooled)
5 1/2 cups raspberries

Steps:

  • In a saucepan, warm the water with the gelatin to dissolve it. Whisk in the lime juice and simple syrup. Taste for sweetness, and adjust if needed. Stir in the raspberries and pour into a loaf pan 8 1/2 by 4 1/2. Chill at least 4 hours. Dip in hot water for 10 seconds to loosen, then flip terrine out onto a serving platter. Keep chilled until ready to serve.

RASPBERRY RIPPLE COCKTAIL



Raspberry Ripple Cocktail image

tastes like ice creams in the old days, you can change this by using vanilla vodka and lemonde raspberrys or raspbery puree or turning it into a floatusing lemonade vanilla ice cream and raspberry sauce i use chambord

Provided by cakeinmyface

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

50 ml vodka
10 ml raspberry liqueur
250 ml cream soda

Steps:

  • mix all three ingredients together in a glass with ice and serve if your feeling fancy garnish with some raspberrys.

Nutrition Facts : Calories 240.5, Sodium 31.4, Carbohydrate 34.2, Sugar 34.2

JACKIE'S OLD-FASHIONED RASPBERRY CRISP



Jackie's Old-Fashioned Raspberry Crisp image

From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.

Provided by David Boland

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

4 cups fresh raspberries, divided
¼ cup water, or as needed
¾ cup white sugar
2 tablespoons cornstarch
1 ¾ cups quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
½ teaspoon baking soda
½ cup butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  • Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
  • Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
  • Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
  • Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
  • Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 78.6 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 169.9 mg, Sugar 48.6 g

RASPBERRY CRISP



Raspberry Crisp image

My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.

RASPBERRY CRISP



Raspberry Crisp image

This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.

Provided by Mama Wallace

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 8

4 cups fresh raspberries
⅓ cup white sugar
3 tablespoons all-purpose flour
½ cup quick-cooking oats
⅓ cup all-purpose flour
⅓ cup packed brown sugar
¼ cup shredded coconut
¼ cup cold butter, cubed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
  • Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 46.4 g, Cholesterol 20.3 mg, Fat 11.2 g, Fiber 7.2 g, Protein 3.1 g, SaturatedFat 7.2 g, Sodium 60 mg, Sugar 27.3 g

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