Oooh La la ! :D

Rasperry Mania! :D

Wednesday, May 27, 2009

Do you love those yummy sweet delicious looking pastries?

Let me tell you a little something bout Raspberries

also known in reality as Amanda June-Lee :D

As you probably know, raspberries can be black, golden or red. They are hollow inside, which distinguishes them from blackberries.

The more common red ones are soft, juicy and full of tangy goodness. In a word, raspberries reflect summer’s freshness. They are also packed with nutritional value and antioxidants.

Since they bruise easily and are highly perishable, careful handling is important.

Choose fruits that are bright red and firm when shopping. Remember to check the bottom of the container to ensure that it is not wet as the fruit can easily turn mouldy.

When fresh raspberries are unavailable, substitute with quick frozen (IQF) berries, which are more popular and convenient.

In the West, when raspberries are in season, they are added into tossed salads.

Personally, I prefer this berry in sweets. Raspberries make such lovely desserts such as soufflés, clafoutis (batter pudding with fruit), millefeuille (vanilla slice, cream slice or custard slice), cheescakes and trifles as well as the popular raspberry vinaigrette used in salads.

Admittedly, raspberry is one of my favourite fruits besides blueberries , blackberries, strawberries and cranberries. Frequently my breakfast consists of a slice of thick sugar-cinnamon toasted rustic bread topped with fresh ricotta and assorted berries.

The creamy, tangy flavour bursts together with the sweet and spicy notes of cinnamon and gives a terrific mood lift. Try it. You’ll see what I mean.

* Taken from News Straits Times :P*

So are you drooling already? :D

Not yet?

Okay fine...here's something for you to try at home during the holidays :P

It's worth it when you see your loved ones enjoy your baking

unless the kitchen explodes :X

To begin, you need:

• 1½ cups chocolate chip cookies, crushed

• 2 tbsp butter, softened

• 226g cream cheese

• 4 eggs

• 1 cup sugar

• 2 tsp vanilla

• 200ml fresh cream

• 250g frozen raspberries

Use a piece of foil to line the outside of a 20cm x 8cm high metal ring. Place ring on a tray large enough to hold it in.

Now, mix crushed cookie crumbs with butter and gently press onto the bottom of the prepared tin.

Separately, mix the cream cheese, sugar and vanilla until smooth. Then add in eggs, one at a time, making sure that it is well blended before adding the next one.

Finally, pour in the cream and gently fold in the raspberries. Pour the mixture into the prepared tin and bake in a pre-heated oven at 180ºC for about 40 minutes.

For the topping, you need:

• 1 cup sour cream

• 1 tsp vanilla

• 2 tsp sugar

• 500g fresh raspberries

• 2 tbsp icing sugar

Mix together sour cream, vanilla and sugar. Lightly pour on top of the cake and bake for another five minutes. Then, turn the oven off but leave the cake in the still hot oven for another 30 minutes. Only then do you remove, cool and refrigerate the cake.

To serve, remove the ring and place remaining raspberries on the cake. Lastly, sieve icing sugar on top just before you serve.

If you can't get enough of these Rasperry pastries...go for Amanda! :P

7:56 PM | back to top