Russian Raspberry Recipes

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HOMEMADE RASPBERRY MARSHMALLOWS



Homemade Raspberry Marshmallows image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield 16 large marshmallows or 64 small

Number Of Ingredients 11

1/2 cup freeze-dried raspberry powder
1/4 cup confectioners' sugar
1/4 cup cornstarch
Cooking spray
3/4 cup water, divided
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Two .25-ounce packets unflavored gelatin powder
3/4 cup granulated sugar
1/2 cup light corn syrup
1/8 teaspoon kosher salt

Steps:

  • In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
  • In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
  • In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
  • Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
  • Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.

RUSSIAN CREAM



Russian Cream image

What a pretty parfait! Layered with fresh raspberries, it's a summertime treat. I'm a veterinarian. My husband, Jim, and I share cooking duties for our family. -Barbara Ulrich, Newark Valley, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 envelope unflavored gelatin
1/2 cup cold water
1 cup heavy whipping cream
3/4 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 package (10 ounces) frozen sweetened raspberries, thawed
Fresh raspberries and mint sprigs, optional

Steps:

  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

Nutrition Facts : Calories 544 calories, Fat 32g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 46mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 5g protein.

RUSSIAN RASPBERRY



Russian Raspberry image

From an old English hot beverages book. I had some raspberry syrup left from some canned raspberries & gave this a go. If you use the syrup you probably won't need the sugar unless you're a sweet tooth. Makes a refreshing change from tea or coffee.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 tablespoons fresh lemon juice
3 teaspoons raspberry juice or 3 teaspoons raspberry flavored syrup
1 teaspoon icing sugar or 1 teaspoon honey
boiling water
lemon, slice (to garnish)

Steps:

  • Mix together fruit juices and sugar in a mug.
  • Top with boiled water & a slice of lemon.

Nutrition Facts : Calories 36.6, Sodium 0.3, Carbohydrate 9.9, Fiber 0.1, Sugar 8.4, Protein 0.1

RASPBERRY RUSSIAN



Raspberry Russian image

I wanted a White Russian and only had raspberry flavored vodka on hand so I did it anyway and it came out yummy!!

Provided by ddav0962

Categories     Beverages

Time 2m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 3

1 1/2 ounces raspberry vodka
1 ounce Kahlua
fat free half-and-half

Steps:

  • Fill glass with ice. Pour in Vodka, Kahlua and milk. Shake or stir and enjoy!

Nutrition Facts : Calories 187, Fat 0.1, Sodium 2.7, Carbohydrate 9.2, Sugar 9.2

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Top Asked Questions

What's the best way to make a raspberry vodka white Russian?
"I wanted a White Russian and only had raspberry flavored vodka on hand so I did it anyway and it came out yummy!!" Fill glass with ice. Pour in Vodka, Kahlua and milk. Shake or stir and enjoy!
What is the best way to eat raspberries at home?
Kick off your day on a sweet note thanks to fruity fares like baked raspberry oatmeal, raspberry jam-infused waffle sandwiches, or a slice of raspberry bread, then keep the vibe alive before hitting the hay with a finale of raspberry coffee cake, no-churn raspberry chocolate ice cream, or no-bake white chocolate raspberry cookies.
How to make raspberry pudding with raspberry juice?
Prepare dessert mix, following package directions for pudding, using raspberry juice as part of liquid. Chill topping; fold in raspberries. To serve, turn molded cream onto glass serving plate (at least 1 in. larger than mold) Put the raspberry topping in a small bowl in center of mold.
What can I make with frozen raspberries?
Creamy white chocolate cheesecake with raspberry swirl and chocolate crust. If you want to use frozen raspberries for this recipe, allow them to thaw first. Raspberry jam sandwiched between buttery brown sugar and oat cookie crusts. This is a fantastic light salad, perfect for the dog days of summer. It's gorgeous and delicious!

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