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Tag Archives: raspberry

Raspberry Soup

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This is similar to the mixed berry and blueberry soups I made.

To make it, I simmered raspberries in water until they had fallen apart. I then strained the mixture because of the raspberry seeds. I added lemon juice, then sweetened to taste with agave and stevia. I prefer the soup to be tart so I didn’t sweeten it much. I then thickened it with cornstarch and let it cool before serving it with oat cream.

 

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Frozen Fruit Granola Bowl

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During a trip I tasted a lovely breakfast bowl with a base of açaí purée, topped with granola and fresh fruit. And I thought: I can make that. One key component was that the purée was very cold, almost frozen, and that was a big part of why it was delicious on a hot summer morning.

I had fresh banana and frozen raspberries, so I blended them with a bit of water. I added some granola (a simple version, made with oats, sunflower seeds, almond flakes and agave), then I topped it off with a fresh nectarine.

The second time I made it, I used frozen banana and peach juice, and topped it with blueberries. It was less visually striking but the taste was even better.

The third time I used frozen bananas, water, and fresh blueberries and topped it with melons.

The best results were with frozen banana and fruit juice. Adding water dilutes the fruit purée too much.

Marjakeitto

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I enjoyed the Estonian rhubarb soup so much that I decided to make a Finnish berry soup, which I haven’t had in a few years. I used a mixture of blueberries, strawberries and raspberries. No recipe is really required, but here is one. I sweetened mine with a mix of stevia and apple-based fruit sweetener.

I topped it with oat cream.

Green Bean and Raspberry Salad

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This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.

I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.

Victoria Sponge with Berries

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I had guests for dinner but no dessert so we quickly made a Victoria sponge. I reduced jam with brandy to make a topping, and added fresh berries.

Rice Flour Dumplings on a bed of Macerated Red Berries

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The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.

The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.

Raspberry Brownie Cheesecake

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This beautiful dessert has a brownie layer topped by cheesecake topped by whipped cream with raspberries. I deviated from the recipe by swirling raspberry jam into the cheesecake layer to increase the raspberry content.

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If I were to make this recipe again, I would reduce the butter in the brownie mixture as it oozed out of the sides a little while baking. Of course this is not intended to be a healthy dessert, but if the butter is leaking, there’s more in there than is required.

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I decorated with a few edible flours, a raspberry leaf, some chocolate curls and some fresh raspberries. Because I took this to a party I did not get a picture of a single slice until almost too late.

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