Orangeflanwithraspberrycoulis Recipes

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RASPBERRY COULIS



Raspberry Coulis image

Use this recipe when making our Fig Holiday Roll.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

3/4 cup sugar
18 ounces (1 1/2 pints) raspberries

Steps:

  • Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

ORANGE FLAN



Orange Flan image

Provided by Food Network

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 8

2 eggs
2 egg yolks
1/2 cup sugar
1 lemon, zested
1 cup orange juice
1/2 cup heavy cream
Pinch salt
1 cup caramel, recipe follows

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
  • Allow to cool to room temperature then refrigerate until cold, about 2 hours.
  • Caramel:
  • 3/4 cup sugar
  • 1/4 cup water
  • Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
  • Yield: enough to coat 4 to 6 ramekins

RASPBERRY & ORANGE SYLLABUB



Raspberry & orange syllabub image

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

Provided by Mary Cadogan

Categories     Dessert, Dinner, Supper

Time 5m

Number Of Ingredients 6

300g fresh or frozen raspberry , thawed
2 oranges
6 tbsp Cointreau or Grand Marnier
75g caster sugar
568ml carton double cream
soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)

Steps:

  • Divide the raspberries between six small glasses.
  • Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
  • Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

Nutrition Facts : Calories 599 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

RASPBERRY COULIS FOR EBERHARD'S ALPINE STRAWBERRY NAPOLEON



Raspberry Coulis for Eberhard's Alpine Strawberry Napoleon image

Use this recipe to make Eberhard's Alpine Strawberry Napoleon.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 2

1 pint raspberries
2 to 3 tablespoons superfine sugar

Steps:

  • In a medium bowl, mash berries with a fork. Stir in sugar, using just enough to take the edge off the tartness. Let them macerate for 20 to 30 minutes to bring out the juices. Transfer to a blender or food processor, and puree until smooth. Strain through a fine-mesh sieve to remove the seeds, reserving the coulis. Adjust thickness if necessary with a little water.

RASPBERRY ORANGE SAUCE



Raspberry Orange Sauce image

This sauce is wonderful over "fudgy low-fat brownies", recipe in 'zaar. Also great over icecream or other cakes. from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories     Sauces

Time 27m

Yield 16 serving(s)

Number Of Ingredients 5

2 cups fresh raspberries or 2 cups frozen raspberries
1/2 cup orange juice
1/3 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine raspberries, orange juice and sugar in saucepan.
  • Bring to boil, stirring constantly.
  • Dissolve constarach in water.
  • Add to pan and cook stirring for 2 minutes.
  • Chill sauce until cold, about 15 minutes.

Nutrition Facts : Calories 29.5, Fat 0.1, Sodium 0.3, Carbohydrate 7.3, Fiber 1, Sugar 5.5, Protein 0.2

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE



Lemon Panna Cotta With Raspberry-Orange Sauce image

You'll love this silky-smooth dessert.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 8

3 cups heavy cream
½ cup sugar
1 ½ teaspoons very finely grated lemon zest
1 (.25 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
1 (12 ounce) package frozen raspberries
6 tablespoons sugar
1 (6 ounce) container fresh raspberries

Steps:

  • Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
  • Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
  • Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
  • When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g

RED RASPBERRY-ORANGE JAM



Red Raspberry-Orange Jam image

This is a fruity and not too sweet red raspberry jam that you can make with fresh or frozen raspberries in the winter when oranges are in season. It is also delicious with pancakes.

Provided by hilde

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT25m

Yield 112

Number Of Ingredients 5

3 cups crushed ripe raspberries
3 oranges
lemon, juiced
4 cups white sugar, divided
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Steps:

  • Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
  • Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
  • Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 7.7 g, Fiber 0.3 g, Sugar 7.4 g

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