Rose Yoghurt Terrine With Raspberry Rose Sauce Recipes

RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
• Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour.
• Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.
• Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours.
• Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely.
• Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries.

RASPBERRY ROSE RUGELACH

Steps:

• In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
• Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
• In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
• With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
• Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
• Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
• Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
• Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
• Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

ROSE YOGHURT TERRINE WITH RASPBERRY ROSE SAUCE

Steps:

• Soak the gelatine leaves in cold water for 5 minutes, until they are soft and pliable. While these are soaking, get on with the terrine.
• In a large bowl, whisk the yoghurt, 400ml of the milk, honey, rose water, cream and vanilla paste, until it is a smooth runny mix. Heat the remaining 100ml milk till simmering (don't let it boil). Squeeze the gelatine leaves, so that hardly any water remains in them, and pop these into the hot milk. Stir until dissolved, and then pour the milky gelatine mix into the bowl of mixed yoghurt. Whisk well.
• Lay the raspberries at the bottom of your terrine dish. Gently pour the yoghurt mix over the raspberries. Refrigerate overnight.
• To make the raspberry rose sauce, place the sugar, lemon juice, water and raspberries in a saucepan. Bring to the boil, and then turn down to a simmer. Use a potato masher to squash the raspberries well- and simmer for a further 2 minutes, or until the sugar is dissolved.
• Add the rose water, stir, and remove from the heat. Pour into a fine meshed sieve, and drain the sauce into a jug. Use the back of a dessert spoon to squish the raspberry pulp into the sieve, to ensure you get every drop of lovely raspberry sauce into the jug. Discard the seeds, and reserve the sauce until you are ready to serve.
• I make my brittle about an hour before I need it: of kept longer, it can go a little sticky. To make the brittle, simply heat the caster sugar and pistachios in a saucepan until the sugar has melted, and is a golden brown colour: watch it very, very carefully, as this will burn very easily if neglected. Always shake the saucepan to ensure even heat distribution. Once the mixture is bubbling and golden, pour onto a piece of baking parchment. Allow to cool completely before breaking up into shards and pieces.
• When you are ready to serve, remove the terrine from the fridge, and run the blade of a table knife around the edges of the terrine, just to loosen it slightly. Then carefully place the terrine into a large bowl or tub of hot water: you want to just let it rest in the hot water for 30 seconds or so: be careful to ensure that no water splashes into the terrine accidentally. 30 seconds should do it: when you remove the terrine from the hot water, tilt it gently to one side: if the terrine falls away from the sides of the dish easily, it is ready to turn out. If not, place it in the hot water again for 10 seconds more.
• When you are satisfied that the terrine has been sufficiently loosened, you are ready to turn it out onto a platter. I place my platter upside down on the top of the terrine, and then very carefully, using both hands, I flip it over: the terrine "plops" out of the dish onto the platter, and you can straighten it up and neaten it up once it is out.
• If you have made your sauce ahead of time, it may have thickened: you will need to reheat it slightly with a dash of water to loosen it a little. Drizzle over the terrine, and serve with pistachio brittle shards.

GREEK YOGURT PANNA COTTA WITH ROSE SCENTED RASPBERRY

Steps:

• Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
• In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours.
• Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve.
• To serve: spoon the raspberries and sauce over panna cotta and serve immediately.