Lemon Basil Flan With Raspberry Sauce Recipes

LEMON RASPBERRY TARTS

Steps:

• For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
• For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
• For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
• To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.

LEMON RASPBERRY BUCKLE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.

LEMON-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
• Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
• While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
• Cut bars into 9 pieces and drizzle with raspberry sauce.

LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE

Steps:

• In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
• With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
• Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
• Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.

BANANA FLAN WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk. Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
• Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree. Add this to the egg-and-sugar mixture in the bowl. Then add the rum, banana liqueur (if used) and the vanilla extract. Mix thoroughly.
• Lightly grease each of four 10-ounce custard cups. Pour the flan mixture in equal amounts into the cups.
• Put the cups into a baking pan with three-inch sides. Pour warm water into the pan until it reaches halfway up the side of the cups.
• Cook in the oven for about 30 minutes, or until the custard is set. (The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
• Meanwhile, prepare the raspberry puree. In a food processor or blender, puree the thawed raspberries with their syrup. Strain through a fine sieve and mix in the sugar and wine. Set aside.
• When the flans are cooked, remove them from the water and let rest for five minutes.
• To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release. Spoon equal amounts of the raspberry sauce around each flan. Garnish the top of each with three raspberries and a mint leaf. To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours. Cover the raspberry sauce and chill as well. At serving time, assemble the dish as described above.

LEMON PANCAKES WITH RASPBERRY SAUCE

Steps:

• Pancakes:.
• Mix together the dry ingredients.
• Zest lemon into a bowl and then add the lemon juice and milk.
• Add liquid to dry and stir 20 times or less (the batter should be a little lumpy, but make sure the dry ingredients are incorporated into the wet).
• TIP: Make sure to preheat your skillet. you should be able to put a drop of water on it and have it sizzle off (not evaporate immediately or sit there on the pan for a while).
• Raspberry Sauce:.
• Combine the ingredients in a sauce pan over medium heat.
• Cook until a sauce forms.

LEMON FLAN

Steps:

• crush the biscuits into small pieces,.
• melt the butter in a pan then add the crushed biscuits,mixing well.
• press the biscuit mix into a flan dish and leave in fridge for 30 minutes.
• whisk together the milk and cream adding the juice and rind of both lemons until mixed well.
• pour over the cooled base and leave in fridge for 4 hours.
• (although good after 4 hours even better if left for 24 hours).

LEMON MASCARPONE BRûLéE TARTS WITH RASPBERRY SAUCE

Steps:

• Make shells:
• Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
• Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.
• Preheat oven to 350°F.
• Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.
• Make filling:
• In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
• In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
• Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
• Make sauce:
• In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
• Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)
• Serve tarts with raspberry sauce.