Drambuie Cream With Fresh Raspberries Recipes

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LAYERED RASPBERRY DREAM



Layered Raspberry Dream image

A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!

Provided by MommaBear

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
½ cup brown sugar
¼ teaspoon ground cinnamon
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 tablespoon lemon juice
2 cups frozen raspberries
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
  • Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
  • Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
  • Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g

CREAMY RASPBERRY DESSERT



Creamy Raspberry Dessert image

Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 11

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
FILLING
1 package (10 ounces) frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatin
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 cup heavy whipping cream, whipped
Fresh raspberries and mint

Steps:

  • In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

Nutrition Facts : Calories 305 calories, Fat 22g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

DRAMBUIE CREAM WITH FRESH RASPBERRIES



Drambuie Cream With Fresh Raspberries image

I think this is a Julia Aitken recipe. So easy to make and perfect for a summer dessert. If you do not have fresh raspberries you can substitute fresh sliced strawberries or blueberries. Also, the amount of sweet can be adjusted to taste. Enjoy........

Provided by waynejohn1234

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup orange marmalade (good quality important)
1/4 cup drambuie (or Scotch whiskey)
2 tablespoons granulated sugar
1 1/2 cups whipping cream
2 cups fresh raspberries
6 sprigs mint (to garnish)

Steps:

  • Put a large bowl plus beaters in the freezer and chill about 15 minutes.
  • In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
  • Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
  • Reserve 12 raspberries for garnish.
  • Divide remaining raspberries between 6 pretty serving dishes.
  • Spoon cream mixture over raspberries.
  • Serve garnished with mint.

CRANACHAN



Cranachan image

Provided by Richard A. Jones

Categories     Milk/Cream     Berry     Dairy     Fruit     Dessert     Condiment     Raspberry     Oat     Whiskey     Winter     Honey     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

1/3 cup pinhead or steel-cut oats
2 cups heavy cream
3 tbsp malt whisky or Drambuie
4 tbsp Scottish heather honey
4 oz fresh raspberries

Steps:

  • 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
  • 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
  • 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
  • 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.

HUGH'S PRIZEWINNING RASPBERRY FRIDGE JAM



Hugh's Prizewinning Raspberry Fridge Jam image

Season: June to October. Hugh Fearnley-Whittingstall, whose recipe this is, thinks the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavor of the berries. The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavor. Low-sugar jams of this type are often called fridge jams (see p. 36). In fact, as long as it is capped when still above 195°F, this preserve will keep well in the pantry. However, once it is opened, you must keep it in the fridge. It won't last long after opening - maybe 2 or 3 weeks - but as it tastes so very, very good, this is unlikely to be a problem. It's one of those things you'll find yourself eating straight from the jar, maybe in the middle of the night! This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings. Best of all, layer it with toasted rolled oats, cream, Drambuie, and honey for a take on Cranachan, the traditional Scottish dessert.

Yield makes seven 8-ounce jars

Number Of Ingredients 2

3 pounds, 6 ounces raspberries
3 3/4 cups granulated sugar blended with 1 1/2 teaspoons pectin powder

Steps:

  • Start by picking over the raspberries very carefully and discarding any leaves or stems. Put half of the fruit into a preserving pan and use a potato masher to coarsely crush it. Add the remaining fruit and sugar (the mixture will look mouthwateringly good).
  • Stir over low heat to dissolve the sugar. Bring to a rolling boil, then boil for exactly 5 minutes. (If you prefer a firmer jam, continue boiling at this stage for a further 2 to 3 minutes.) Remove from the heat, stirring to disperse any scum.
  • It is important to pour and cap this low-sugar jam quickly (see pp. 21-22), but you must allow it to cool just a little first (give it 5 to 6 minutes) to prevent all those little raspberry seeds from rushing to the top of the jar, leaving you with half a jar of raspberry jelly and half a jar of raspberry seeds. Use within 1 year.
  • Flavorful ripe strawberries give very good results with this simple recipe too. Hull the strawberries, halve or quarter larger ones, and continue as above.

RASPBERRY WHIPPED CREAM



Raspberry Whipped Cream image

Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

1/2 pint (about 1 cup) fresh raspberries, plus more for garnish
1 tablespoon confectioners' sugar, plus more to sweeten
1 cup heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
  • Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

CHICKEN CUTLETS WITH FRESH RASPBERRIES



Chicken Cutlets With Fresh Raspberries image

From the book Low-Fat Living by Dr. Robert Cooper. Be sure to use the freshest raspberries you can find, although frozen raspberries are a good substitute. For vegetarian version, substitute tempeh or tofu (drain the tofu well) and double the amount of vinaigrette.

Provided by COOKGIRl

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
fresh ground black pepper, to taste
salt, to taste
1/2 tablespoon butter
1/2 tablespoon oil
1/4 cup dry white wine
2 tablespoons raspberry vinegar or 2 tablespoons champagne vinegar
1 cup fresh raspberry
lemon zest
fresh Italian parsley

Steps:

  • Place the chicken between two pieces of parchment paper and pound to about 1/2" thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper.
  • Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat.
  • Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
  • Remove the chicken to a platter and keep warm.
  • Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly.
  • Pour the sauce over the warmed chicken and serve immediately.
  • Garnish with lemon zest and fresh parsley.

Nutrition Facts : Calories 190.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 79.3, Sodium 150.6, Carbohydrate 4, Fiber 2, Sugar 1.5, Protein 25.4

BAKED RASPBERRY & BRAMBLE TRIFLE WITH DRAMBUIE



Baked raspberry & bramble trifle with Drambuie image

A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard

Provided by Good Food team

Categories     Buffet, Dessert, Dinner

Time 1h45m

Number Of Ingredients 11

350g raspberry , fresh or frozen, plus extra to decorate
225g/8oz madeira cake or any other light sponge, thinly sliced
5 tbsp Drambuie whisky
1large orange , grated zest and juice
1l double cream
4 eggs
85g golden caster sugar
few drops vanilla extract or essence
8 tbsp bramble jam or jelly
5 bought shortbread biscuits , coarsely crumbled and lightly toasted
icing sugar , to dust

Steps:

  • The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
  • Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
  • Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
  • Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
  • To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

Nutrition Facts : Calories 873 calories, Fat 70 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.58 milligram of sodium

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