Recipes tagged with « Berries »
Lemon Raspberry Scones
Tender scones with fresh raspberries folded in, lifted by lemon zest and juice. Butter cut cold into flour creates flaky texture. Rolled and sliced for rustic triangles. Quick set-up, adjustable freezing step. Finished with buttery sugar crust that crackles in bake. Swap buttermilk for milk, yogurt for tanginess. Use baking powder and cream of tartar instead of baking soda. Watch edges brown, scones spring back to touch for doneness. Avoid overmixing dough, fragile raspberries break down too much. Cool before slicing to hold shape.
Red Berry Syrup Twist
A syrup combining water, cane sugar, and a mix of chopped berries—blueberries, raspberries, and blackcurrants swapped in. Boiled until bubbling, simmered briefly, then cooled and strained for clarity. A versatile base for drinks or desserts, lasts about 5 weeks refrigerated. Adjust sweetness or berry types as available. Emphasis on watching texture and aroma changes to know when it’s ready.
Ricotta Strawberry Raspberry Cake
A tender, moisture-rich ricotta cake with fresh raspberries and sliced strawberries layered inside and atop. Uses adjusted flour and sugar amounts. Swaps butter for a yogurt-butter combo for added tenderness and tang. Baking time and temp tweaked for slight variations. Layers fruit inside, not just on top, for pockets of fresh bursts. Finished with powdered sugar dusted on release. Keeps refrigerated under a dome; best served slightly warm to unlock aroma. Common pitfalls: over-mixing ruins fluff, cold eggs dull texture, watch fruit moisture levels to avoid sog. A rustic, spring-like berry cake showcasing ricotta's creamy density and fresh fruit acidity.
Berry Meringue Nests
Meringue nests baked low and slow till crisp outside, saccharine-white interiors yielding under fork. Fresh berry mix sweetened with powdered sugar balanced by thickened cream lightly whipped. Cornstarch and lemon juice swapped to tweak texture and brightness. Oven door ajar during cooling locks in crunch. Eggs at room temp for volume; sugar added gradually to avoid gritty texture. Bakes at 95°C, drying out meringue without browning. Fruits prepped just before plating; cold cream folds atop nests, berries piled high. Keeps airy, not soggy. Egg white foam, baking dry, berry zing, creamy richness. Technique matters here, timing less strict—trust look and feel, not watch.
Billets with Berries and Coconut
Rolled sponge cake layered with berry syrup and coconut cream. Uses frozen berries, a light meringue-based batter enriched with syrup, and whipped coconut cream with a hint of almond extract. Technique focuses on gentle folding, proper meringue peaks, and avoiding sogginess. Cooling and handling crucial for neat rolls. Adapted with reduced sugar and swapped lemon juice for orange zest. Coconut adds texture and color from soaking. Refrigerate to set flavors and maintain structure. Can substitute frozen berries or coconut cream for dairy-free option. Holds well in fridge for 2–3 days. Clear visual cues guide baking and rolling stages.
Raspberry Whoopie Pies Twist
Soft cake rounds sandwiching a creamy raspberry filling. Modified with fresh blackberries replacing half raspberries; coconut oil swaps butter for subtler fat. Fluffy but sturdy texture. Baking times adjusted slightly for acheiving moist crumb without sogginess. Techniques explained for reliable rise and even baking. Filling balances tart berries with smooth cream cheese and honey; queso fresco added for tang and texture contrasts. Multiple tips on batter consistency, folding berries without crushing, and avoiding overmixing. Visual cues emphasized over exact timings. Snack-sized treats, about eight portions, ideal for casual gatherings or packed lunch extras.
Valentine Chocolate Raspberry Cake
Chocolate and raspberries. Lightly baked cake with fresh berries folded in. A tangy raspberry cream that sets thick. Milk chocolate whipped cream, firm but soft. Caramel pockets surprise inside. Four to six portions. Vegetarian and nut free. Baked in a small 6-inch pan, just right. Slightly shorter bake time, a bit less cream rest. The cake is dense but tender with bursts of berries. Tart raspberry cream cuts the chocolate richness. Caramel adds a salty-sweet pop. Chill then temper before serving. Lasts two days in fridge under dome.