Raspberry Crowns Recipes

RASPBERRY CROWNS

Steps:

• Bake patty shells according to package directions. Remove center of top and soft pastry underneath. Cool on a wire rack for 10 to 15 minutes.Meanwhile, place unopened package of raspberries in a large bowl of hot tap water until berries are no longer icy, turning bag several times.Meanwhile, in an 8-inch non-stick skillet over medium heat, melt margarine. Add almonds and brown sugar. Stir for 4 minutes or until almonds are golden and foam subsides. Spread in a jelly roll pan to cool. Break apart and set aside.While almonds are cooling, in a small mixer bowl at medium speed, beat cream, 1/4 cup sugar and vanilla until very stiff. Refrigerate until ready to assemble desserts.In a small saucepan over low heat, melt marmalade. Cool slightly.To assemble each dessert, remove raspberries from bag and drain sprinkle with 2 tablespoons sugar. Place each patty shell on an individual dessert plate. Spoon whipped cream into a large decorating bag fitted with a large star tube. Pipe a small mound of cream in center of each patty shell. Top with one-sixth of the raspberries. Drizzle about 1 tablespoon of the marmalade around berries. Pipe cream swirls around base of shell. Sprinkle almonds around swirls. Repeat to make remaining desserts.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.