RASPBERRY-ROSE PETAL GELATIN
You probably have a fancy mold kicking around somewhere in your kitchen. Put it to use with this dramatic Raspberry Rose Petal Gelatin.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Add water to gelatin mixes and rose petals; stir 2 min. until gelatin is completely dissolved. Cover with plastic wrap. Let stand 15 min. Drain; discard petals.
- Pour 1-1/2 cups gelatin into 6-cup mold sprayed lightly with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature.
- Mix remaining gelatin and milk. Gently pour over gelatin layer in mold. Refrigerate 3 hours or until firm. Unmold dessert onto serving plate. Serve topped with COOL WHIP.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 23 g, Protein 4 g
RASPBERRY-ROSE PETAL JAM
I've included complete instructions on how to make jam, for pure personal reasons. I was the recipient of a mother who loved to can and with 4 children in the house and working full time, I didn't have the opportunity to learn from her because she lived in the Interior of BC. So finally I am taking the time to learn everything that I should have taken the time to learn when my mom was with me, I'm sure she's looking down at me and smiling, I am finally taking after her and learning so I can teach my girls.
Provided by RIDC
Yield 3 jars
Number Of Ingredients 4
Steps:
- To sterilize canning jars. Put the rack in a water-bath canner or place a heatproof rack in a large, deep pot. Place three 8-oz canning jars on the rack and add enough water to fill and cover the jars by at least 1 inch. Cover and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat and leave the jars in the pot until ready to use. Place jar lids in a small saucepan, cover with water and gently simmer for 10 minutes (do not boil). Turn off the heat and leave the lids in the water until ready to use. Rinse raspberries briefly under water and thoroughly drain. Combine the raspberries, sugar and lemon juice in a large pot. Cook over high heat, stirring frequently, until the sugar is melted and the mixture comes to a boil. Reduce the heat to medium-high and cook, stirring constantly, until the berries have broken down and the mixture is thickened and shiny, 8 to 10 minutes. Remove from the heat. If using rose petals, add to the jam and stir for about 1 minutes; remove and discard (or stir in rose water). Remove the jars from the hot water and immediately ladle the hot jam into them to within a 1/4 inch of the rim. (Don't overfill the jars; store any extra in the refrigerator and eat it first; or like me you would have put an extra jar or 2 in the pot). Wipe the rims with a clean cloth to ensure a good seal. Place lids and dry rings on the jars. Tighten until just finger-tight (won't move with gentle figure pressure) but don't over tighten. Return the jars to the hot water, cover the pot and bring to a vigorous boil. Boil for 10 minutes. Turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Transfer the jars to a towel. Let stand, without moving, for 24 hours. After 24 hours of cooling, unscrew the rings and wipe any excess moisture off the jars. Then test for the seal by pressing lightly on the center of the lid. It should have a slight concave indention and neither yield to your pressure nor pop back. If the seal is not complete, store in the refrigerator. Make Ahead Tip:Store at room temperature for up to 1 year if processed in a water bath.
Nutrition Facts : Calories 32 Carbohydrate Content
RASPBERRY AND ROSé PETAL PUNCH
Provided by Susie Theodorou
Categories Punch Non-Alcoholic Fruit Valentine's Day Kid-Friendly Raspberry Apple Birthday Cookie Drink Small Plates
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- 1. Pour the juice and soda water into a large punch bowl.
- 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
- 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.
RASPBERRY-ROSE PANNA COTTA
"Sometimes a pan can inspire you. I had this rose mold before I came up with the recipe. I thought it would be perfect for Valentine's Day," says Lasheeda.
Provided by Food Network
Categories dessert
Time 25m
Yield 12 raspberry-rose panna cottas
Number Of Ingredients 6
Steps:
- Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
- Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
- Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
- Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.
RASPBERRY GELATIN DESSERT
Here's a colorful dessert to cool down hot summer nights. Bonnie Osthimer of South Bend, Indiana sent the sweet-tart recipe that only calls for a handful of ingredients.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin in boiling water; set aside. In a small saucepan, combine the pudding mix, water and raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in reserved gelatin mixture. Pour into an 8-in. square dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD
Eddy was inspired by his Afghan mother-in-law's recipe for _firni_, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.
Provided by Tama Matsuoka Wong
Yield Serves 6
Number Of Ingredients 8
Steps:
- 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals.
- 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat.
- 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool.
- 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature.
RASPBERRY ROSE GRANITA
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the raspberries with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
- Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 24 grams
RASPBERRY-ROSE SCONES
I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation.
Provided by LauraF
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
- Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
- Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
- Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
- Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
- Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 45.2 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 264 mg, Sugar 16.3 g
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