Raspberry Rapture–Part Deux: Desserts!

Raspberry Rapture–Part Deux:  Desserts!
Stunning treats for Mothers Day.
Or any other important occasions.
A berry great spin on fabulous.
Raspberry elegance.
The Menu Shoppe has it covered…
sweet finds for sensational dessert menus.
And simply elegant.
Black Pepper Raspberry Sorbet with Prosecco
Top with raw oysters for a more substantial presentation instead of just dessert.
3/4 teaspoon freshly ground pepper
1 pint raspberry sorbet, softened slightly
* or fresh made sorbet
One 750-milliliter bottle Prosecco, chilled
In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm. Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place
3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.
Or try blackberries later this summer
Raspberry Brûlée
1 6-oz. package fresh raspberries, plus additional for trim
3 large springs of fresh mint
2/3 cup bourbon
2/3 cup cranberry juice cocktail
1/3 cup limeade concentrate, thawed and strained
1/3 cup water
3 envelopes Knox gelatin
2 tsp. agave nectar or simple syrup
Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well combined. Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer raspberries to a wide serving dish and liberally strew the top with demerara sugar. Using a kitchen torch, evenly caramelize the sugar until it gets bubbly and darkened in some spots. Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop servings into bowls, making sure that each scoop includes some of the crunchy sugar topping. Serve immediately.
Lemon and Amaretti Semifreddo with Raspberry Sauce
2 10-ounce packages frozen raspberries in syrup, thawed
4 large egg  whites
1 cup powdered sugar, divided
2 cups chilled heavy whipping cream
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cinnamon
1 cup coarsely crushed amaretti cookies
Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.) Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.) Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan–peel off plastic. Sprinkle with remaining 1/4 cup amaretti.
Serve semifreddo with sauce.

If it’s on the menu…the Menu Shoppe has it covered.
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