Raspberry Hearts Recipes

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RASPBERRY MERINGUE HEARTS



Raspberry Meringue Hearts image

Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

3 large egg whites
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar
1/3 cup finely chopped almonds, toasted
1 teaspoon vanilla extract
FILLING:
3 cups fresh or frozen unsweetened raspberries, thawed
1 teaspoon cornstarch
1/2 cup seedless raspberry jam
3 cups raspberry or lemon sorbet
1/3 cup sliced almonds, toasted
Additional fresh raspberries, optional

Steps:

  • Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.

Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY



Raspberry Jam Puff Pastry Hearts Recipe by Tasty image

Here's what you need: puff pastry, raspberry jam, egg wash, powdered sugar

Provided by Julie Klink

Categories     Desserts

Time 30m

Yield 9 pastries

Number Of Ingredients 4

1 sheet puff pastry, thawed
3 tablespoons raspberry jam
1 egg wash
1 powdered sugar, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Cut the puff pastry into 9 equal squares.
  • Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
  • Brush egg wash on each side of the square.
  • Take each corner and bring them together the seal the jam inside the dough
  • Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
  • Make 8 even cuts around the circle making sure the cuts do not touch in the center.
  • Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
  • Repeat with the remaining pastry squares.
  • Bake for 15-20 minutes until pastry is golden brown and puffed.
  • Serve with a sprinkle of powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 66 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 52 grams

CHEESECAKES WITH RASPBERRY HEARTS



Cheesecakes with Raspberry Hearts image

What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 32

Number Of Ingredients 8

1 1/2 cups finely ground graham crackers (about 12)
3 tablespoons unsalted butter, melted
1 1/2 cups plus 5 tablespoons sugar
1 container (6 ounces) fresh raspberries
2 pounds (four 8-ounce packages) cream cheese, room temperature
Pinch salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature

Steps:

  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
  • Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
  • With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
  • Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
  • To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.

BRICK RED RASPBERRY HEARTS



Brick Red Raspberry Hearts image

Provided by Food Network

Categories     dessert

Time 2h3m

Yield 70 to 80 finished chocolates

Number Of Ingredients 7

2 cups raspberry puree
15 ounces milk chocolate, finely chopped
1 1/2 tablespoons butter
1 tablespoons raspberry flavored alcohol
1/4 cup corn syrup
Powdered food coloring, as desired
1 pound white chocolate, tempered

Steps:

  • Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil. Pour the hot fruit puree over the chopped milk chocolate. The hot puree will melt the milk chocolate. Use a whisk to mix the chocolate and fruit puree. Add the butter and continue to whisk. Continually whisk while adding the alcohol and the corn syrup. Mix until well combined with no remaining lumps. Let this cool. Must be less than 88 degrees or it will melt the chocolate molded inside each cavity. Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds. This is what will give the finished chocolates their color. Repeat to paint as many molds as you have. Mold the chocolates: Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to fill as many molds as you have. Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds. Leave just enough room for the layer of chocolate that closes the mold. Let set in the refrigerator for a couple of hours or overnight. To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula. Scrape clean and allow to them to set. You can place them in the refrigerator for 15 minutes. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
  • Source: Heart molds: Beryls

VALENTINE RASPBERRY HEARTS



Valentine Raspberry Hearts image

These pretty pastry hearts are a perfect gift for the one you love, or to make with kids.

Provided by marstar

Time 30m

Yield Makes Biscuits

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to 180 degrees, gas mark 4 and line 2 baking trays with baking parchment.
  • For the pastry put the icing sugar, flourand 1/2tsp of salt into a bowl and rub in the butter until ir resembles breadcrumbs. Work in enough water to make a soft dough.
  • Roll the pastry onto a floured surface, to a thickness of about 2mm. Cut out 24 5cm hearts.
  • Spoon a heaped teaspoon of raspberry jam onto the centre of 12 hearts, dampen the edges with water and place the remaning hearts on top of each. Press the edges firmly
  • Place on the lined trays and bake for 12 minutes. As they come out sprinkle with the caster sugar so that it sticks. Place on a wire rack to cool.

RASPBERRY MARSHMALLOW HEARTS



Raspberry Marshmallow Hearts image

If you can make a meringue, you can make marshmallows. Marshmallows are simply meringues that have some gelatin mixed in. This version is wonderfully tasty thanks to the concentrated flavor of powdered freeze-dried raspberries. Plus they're decorated with heart shapes, making them perfect to share with that someone special! Raspberry pairs wonderfully with chocolate, so pour a mug of hot cocoa and top it with a raspberry marshmallow for an extra-special cozy treat.

Provided by Vallery Lomas

Categories     dessert

Time 4h40m

Yield 12 marshmallows

Number Of Ingredients 9

One 1-ounce (28-gram) bag freeze-dried raspberries
Three 1/4-ounce (7-gram) packages unflavored gelatin (such as Knox Gelatine)
1/3 cup (40 grams) cornstarch
1/3 cup (40 grams) confectioners' sugar
2 large egg whites
1 1/2 cups (300 grams) granulated sugar
3 tablespoons corn syrup
2 drops red food coloring, optional
Nonstick cooking spray or vegetable oil, to coat the spatula

Steps:

  • Process the freeze-dried raspberries in a coffee grinder or spice grinder until finely ground. Sift the mixture into a small bowl to remove any raspberry seeds. Set aside.
  • Pour 1/4 cup water into a small saucepan. Sprinkle the gelatin on top and whisk to combine. Set aside to bloom.
  • Line an 8- or 9-inch-square baking pan with plastic wrap. Sift the cornstarch and confectioners' sugar together into a medium bowl. Sprinkle 2 tablespoons of the mixture over the bottom of the prepared baking pan. Set the pan and remaining cornstarch mixture aside.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
  • Combine 3/4 cup of water, the granulated sugar and the corn syrup in a medium saucepan. Gently stir until the sugar crystals are all moistened. Bring to a simmer over medium-high heat. Clip a candy thermometer to the side of the saucepan (or use an instant-read thermometer that measures at least up to 240 degrees F) and cook until the syrup reaches 240 degrees F.
  • As the sugar cooks, begin beating the egg whites on low speed. When the sugar syrup reaches 215 degrees F increase the speed to medium. (The goal is for the egg whites to reach stiff peaks right as the syrup reaches 240 degrees F.)
  • Pour the hot syrup in a slow, steady stream along the edge of the bowl (not directly onto the whisk) as you continue to beat the egg whites. Place the gelatin in the saucepan over low heat and heat just until melted. Beat the gelatin into the meringue. Continue beating until the outside of the bowl is just slightly warm to the touch, about 5 more minutes.
  • Turn off the mixer and add the red food coloring if using; beat just until combined. Remove the bowl from the stand mixer and whisk in 2 tablespoons of the freeze-dried raspberry powder by hand. Reserve the remaining powder.
  • Coat a rubber spatula with cooking spray or vegetable oil. Pour the warm marshmallow mixture into the prepared pan and use the spatula to spread it in an even layer. Sprinkle another 2 tablespoons of the cornstarch mixture on top. Cover and let rest at room temperature until set, about 4 hours.
  • Once set, remove the marshmallow by lifting the plastic wrap out of the pan. Cut into 16 squares. Cut a heart shape out of paper or thin cardboard that's small enough to fit in the middle of the marshmallows. Place the remaining raspberry powder in a small sieve. One at a time, place the heart on top of a marshmallow and dust with raspberry powder. Remove the heart. Repeat until all the marshmallows are decorated.
  • Store for up to 1 week in an airtight container, dusting the marshmallows with more of the cornstarch mixture to keep them from sticking together.

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