What are some delicious raspberry recipes?

I planted raspberry plants last spring and this year I have raspberries coming out of my ears. Besides the usual jams and pies, do you have some good ideas of how to use them? I have already frozen many pints and it is early in the season. They are ever-bearing plants so I will be picking raspberries all summer!What are some delicious raspberry recipes?
Raspberry crumble shortcake.


150g butter


2/3 cup (110g) icing sugar, plus extra to serve


1戮 cups (260g) plain flour


陆 teaspoon ground cinnamon


陆 cup (60g) ground walnuts


300g raspberries





. Preheat oven to 180潞C. Line base and sides of a 19cm x 29cm slice pan with baking paper.





2. Using an electric mixer, beat butter and icing sugar together until pale and creamy. Sift in flour with cinnamon and a pinch of salt. Add walnuts and stir gently until a crumble mixture forms.





3. Reserve 1 cup of crumble mixture. Press remaining crumble into base of prepared pan and top with raspberries. Sprinkle with reserved crumb mixture and bake for 35 minutes, until pale golden. Cool in pan for 10 minutes before lifting out. Dust with extra icing sugar and cut into rectangles to serve.What are some delicious raspberry recipes?
Raspberry sorbet





The use of alcohol in any frozen treat helps to prevent your creation from turning solid. The use of the Framboise employs this benefit and also adds a wonderful flavor.





Ingredients


1/3 cup granulated sugar


1 1/2 cups fresh cold water


1 1/2 pints raspberries, pur茅ed and strained [see Cook鈥檚 note]


1 teaspoon fresh lemon juice


2 tablespoons Framboise or raspberry brandy





Method


In a small saucepan, bring the sugar and water to a boil. Reduce the heat and simmer, uncovered, for about 5 minutes, until the mixture reduces in volume and thickens. Chill the syrup for at least 30 minutes, until it is slightly cool.





Process the syrup, strained raspberries, lemon juice, and raspberry brandy in a blender until the mixture is smooth.





Freeze the raspberry puree in an ice cream maker according to the manufacturer鈥檚 instructions.





Cook鈥檚 note: Liquefy the raspberries in a blender or food processor. Pour into a sieve set over a bowl and push the mixture through. Discard the seeds
Raspberry Vinaigrette --








.INGREDIENTS


1 1/3 cups fresh raspberries or thawed frozen unsweetened raspberries


1/3 cup reduced sodium chicken broth


2 tablespoons sugar


1 tablespoon cider vinegar


2 1/2 teaspoons olive or canola oil


2 teaspoons Dijon mustard


mixed salad greens








..DIRECTIONS


1.Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens.








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Raspberry Chiffon Pie --








.INGREDIENTS


1 (9 inch) prepared graham cracker crust


3 cups raspberries


2/3 cup water


1 (.25 ounce) package unflavored gelatin


1/4 cup cold water


3 egg yolks, beaten


2/3 cup white sugar


3 egg whites


1/4 teaspoon cream of tartar


1/3 cup white sugar


1/2 cup heavy whipping cream


1/4 cup fresh raspberries








Coffee


..DIRECTIONS


1.In a medium saucepan combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.





2.Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.





3.In a medium saucepan whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.





4.Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.





5.In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.





6.In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.








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Cool Raspberry Soup --








.INGREDIENTS


20 ounces frozen raspberries, thawed


1 1/4 cups water


1/4 cup white wine


1 cup cran-raspberry juice


1/2 cup sugar


1 1/2 teaspoons ground cinnamon


3 whole cloves


1 tablespoon lemon juice


1 (8 ounce) container low-fat raspberry yogurt


1/2 cup sour cream








..DIRECTIONS


1.In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat.





2.Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream
Liquidise them. And then you can use them as a Sauce to go over ice-cream, or freeze them in ice lolly moulds, then you can give to local kids - raspberries are sweet enough on there own, so you won't have to add sugar.





Smoothies - plain yogurt/ice cream, ice cubes and a handful of raspberries.
CHOCOLATE RASPBERRY PAVALOVA





base


6 egg whites


300g castor (fine granulated)sugar


3 tablespoons sieved cocoa powder


1 teaspoon balsamic or red wine vinegar


50 g dark chocolate, finely chopped


topping


500 ml thickened cream, whipped


500g raspberries


2-3 tablespoons coarsely grated dark chocolate





Preheat oven 180 Celsius and line tray with baking paper. Beat egg whites to satiny peaks, then beat in spoonfuls of sugar at a time. Sprinkle cocoa, vinegar and chopped chocolate onto beaten egg whites. Gently fold. Mound onto tray in a 23cm diameter circle. Place in oven and imediately turn down oven to 150 Celsius. Cook for 1 to 1 1/4 hours. Edges should be crisp and top should be dry, but squishy in the centre. Turn off oven and open door slightly and cool completely in the oven.





Top with cream, raspberries and chocolate.


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WHITE CHOCOLATE CHEESECAKE WITH FRESH


RASPBERRY SAUCE





2 lbs. cream cheese, softened


1 tsp. vanilla


1 c. sugar


4 eggs, separated


8 oz. white chocolate, melted





Beat egg whites until stiff peaks form. Set aside. To softened cream cheese, add sugar, vanilla and egg yolks. Mix thoroughly, until all sugar is incorporated. Add melted white chocolate and combine. Gently fold in beaten egg whites, until blended.





Pour into a greased springform pan. Bake at 250 degrees using a water bath (set cheesecake into a larger pan, pour hot water half way up the side of cheesecake). Bake 1 hour. Test with toothpick, if it comes out clean, take it out, center may still move. Cool completely and refrigerate.





RASPBERRY SAUCE:





1 c. sugar


1 pt. fresh raspberries, strained of seeds





Mix together and let sugar dissolve thoroughly.





To Serve: Place cheesecake on a pretty plate, ladle sauce around cheesecake.


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RASPBERRY BROWNIES





BROWNIES:





1 c. unsalted butter room temperature


1 1/4 c. sugar


1/2 c. firmly packed brown sugar


4 large eggs


1/2 c. unsweetened cocoa powder


1 tbsp. framboise eau-de-vie (clear raspberry brandy) or brandy


1 tsp. vanilla extract


1/4 tsp. salt


1 1/4 c. all purpose flour


Half pint fresh raspberries





GLAZE:





4 oz. semi sweet chocolate chopped


2 tbsp. framboise eau-de-vie- or brandy


2 tsp. hot water


Powdered sugar





For brownies: Preheat oven to 325 degrees, grease 9x13 pan. Beat butter, sugar and brown sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in cocoa, framboise, vanilla and salt. Gently mix in flour. Pour batter into prepared pan, sprinkle raspberries evenly over batter. Bake until tester inserted into center of brownies comes out clean, about 30 minutes. Cool completely in pan on rack.





For glaze: Combine chocolate, framboise and water in top of double boiler; set over barely simmering water and stir until smooth. Cool slightly. Cut brownies into 3x2 inch bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle over brownies. Let stand till glaze sets, about 30 minutes. Cover and store at room temperature.


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ASPARAGUS IN RASPBERRY VINAIGRETTE





1 1/2 lbs. thin asparagus, trimmed of tough ends


1 1/2 tbsp. butter


3/4 c. Black Raspberry Vinaigrette


Garnish: Fresh raspberries, in season





Cook the asparagus in rapidly boiling water or steam until just tender. Do not overcook.





Remove the asparagus to a large strainer and drain quickly. Place on serving plate and top with small pieces of butter. Give the butter a chance to melt and then drizzle with Raspberry Vinaigrette. Garnish with fresh raspberries if available.





BLACK RASPBERRY VINAIGRETTE:





2/3 c. black raspberry vinegar


1 1/2 c. extra-virgin olive oil


1 1/2 cloves garlic, minced


1 tsp. dry mustard


1/2 tsp. sugar


Salt and ground pepper to taste





Whisk the raspberry vinegar into the olive oil. Add all the other ingredients and mix well.


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