Whitechocolateraspberryrippleicecream Recipes

WHITE CHOCOLATE RASPBERRY CAKE

Steps:

• Heat milk and chocolate until melted and combined, cool to room temperature.*
• Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
• Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
• Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
• Add white chocolate and whip until smooth.
• Reserve 1/3rd of the prettiest raspberries (160g) for the top of the cake. Very roughly chop remaining 2/3rds of the raspberries (330g). I basically just made sure each was cut in half.
• Place one layer of cake on a cake stand or serving plate. Spread approx. 3 Tbsp of raspberry jam evenly across the layer, right to the edges. Top with 1 cup of buttercream and spread evenly. Press half of the chopped raspberries evenly into the frosting. Repeat with next layer.
• Top with final layer of cake and crumb coat. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
• Dollop a bit of frosting on the top and spread out in a rustic manner. Top with fresh raspberries and thyme sprigs if desired.

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
• Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
• Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
• Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM

Steps:

• Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
• Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
• Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM

Steps:

• To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
• Add the corn syrup, lemon juice, and cornstarch mixture.
• (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
• Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
• Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
• Gradually pour the hot milk mixture over the yolks and return to the pan.
• Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
• Pour the remaining cream into a large bowl.
• Strain in the hot custard, mix well, then stir in the vanilla.
• Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
• Set half the raspberry sauce aside.
• Spoon a third of the remaining sauce over the ice cream.
• Cover with another 1/3 over the ice cream and then more sauce.
• Repeat.
• With a knife or spoon, lightly marble the mixture.
• Cover and freeze.
• Let the ice cream soften for 15 minutes before serving with the remaining sauce.

WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM

Steps:

• 1. PREPARE THE SAUCE: Press the raspberries and their syrup through a sieve into a saucepan. Add the corn syrup, lemon juice and cornstarch mixture. Bring to a boil, stirring often, then simmer for 1 to 2 minutes. Pour into a bowl and cool, then chill.
• 2. In a large saucepan, combine the milk and 1 cup of the cream and bring to a boil. In a bowl, beat the egg yolks and sugar with a hand-held mixer for 2 to 3 minutes until thick and creamy. Gradually pour the hot milk mixture over the yolks, then return to the pan. Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly.
• 3. Remove the pan from the heat and stir in the white chocolate until melted and smooth. Pour the remaining cream into a large bowl. Strain in the hot custard, mix well, then stir in the vanilla extract. Cool, then transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
• 4. When the mixture is frozen, but still soft, transfer 1/3 of the ice cream to a freezerproof bowl. Set 1/2 the raspberry sauce aside. Spoon a third of the remainder over the ice cream. Cover with another third of the ice cream and more sauce. Repeat. With a knife or spoon, lightly marble the mixture. Cover and freeze. Allow the ice cream to soften for 15 minutes before serving with the remaining raspberry sauce.
• 5. * If you like, you can substitute a 10 oz jar of reduced-sugar raspberry preserves or jam for the frozen raspberries. If using the preserves, omit the 1 T. cornstarch, but still add the 1 T. water when making the sauce.

WHITE CHOCOLATE-RASPBERRY CREAM PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest.
• Spoon raspberries into crust; cover with pudding mixture.
• Refrigerate several hours or until set. Store leftover pie in refrigerator.

WHITE CHOCOLATE RASPBERRY LAYER CAKE

Steps:

• Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
• In a medium saucepan, add butter, white chocolate, sugar and almond milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
• Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour, baking powder and salt and stir until combined - don't worry if the batter is a little lumpy. Gently fold through the raspberries.
• Divide the cake batter between the two cake tins and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
• To make the raspberry buttercream, add butter to a large mixing bowl. Beat with an electric mixer until light and fluffy. Add vanilla and beat again. Add 1/3 icing sugar and 1 tablespoon of milk and beat until smooth and creamy. Add 1/3 icing sugar and 1 tablespoon of milk and beat again. Finally, add the remaining 1/3 icing sugar and beat until smooth. Add raspberry jam and beat until smooth and creamy.
• Place one cake layer onto a cake board or stand. Cover the top with raspberry buttercream. Place second cake layer on top (upside down for a nice flat top). Frost the top and sides of cake. Top with fresh raspberries.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

Steps:

• The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
• Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
• Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
• Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

RASPBERRY AND WHITE CHOCOLATE ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x12 inch baking pan with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread batter into prepared pan.
• Bake in preheated oven for 10 minutes, or until lightly browned. Carefully turn onto a sheet of parchment paper that has been sprinkled with superfine sugar. Remove paper from bottom. Set aside.
• Melt white chocolate, and set aside to cool to room temperature. In a medium bowl, beat cream cheese and sour cream until smooth. Blend in melted white chocolate. Spread over meringue sheet, leaving 1/2 inch border. Sprinkle evenly with raspberries. Carefully roll up the meringue from a short end, using the paper as a guide. Wrap securely in the paper and plastic wrap, and chill until firm. Cut into slices to serve.