Lemon Raspberry Smores Recipes

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LEMON RASPBERRY TRIFLETTES



Lemon Raspberry Triflettes image

Provided by Food Network

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 7

1/4 cup cream sherry
12 slices firm white sandwich bread, crusts removed, bread quartered into about 1 by 3 1/2-inch strips
1 cup store-bought lemon curd
1/2 teaspoon finely grated lemon zest
2 cups heavy cream
2 containers (about 6 ounces each) fresh raspberries
1/2 cup raspberry-flavored liqueur, such as Chambord

Steps:

  • Mix liqueur and sherry and brush both sides of each of the bread strips. Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls.
  • Whisk lemon curd to loosen, then whisk in zest. Beat heavy cream to soft peaks. Measure 1 1/2 cups of the whipped cream and stir into lemon curd.
  • Drop 5 to 6 raspberries into each of the 8 goblets or bowls. Spoon about 2 tablespoons of the lemon mixture over each portion of berries, then 2 tablespoons of the whipped cream over each portion of lemon mixture. Repeat once more with berries, lemon mixture, and whipped cream. Top with remaining raspberries. Cover with plastic and refrigerate until ready to serve. Can be made up to 8 hours in advance.

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES



Lemon, Raspberry, and White Chocolate Scones image

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.

Provided by DREGIE

Time 1h

Yield 8

Number Of Ingredients 15

2 medium lemons
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla powder
6 tablespoons frozen unsalted butter, cubed
⅓ cup milk
2 large eggs
½ teaspoon vanilla extract
½ cup white chocolate chips
¼ cup fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon superfine sugar
½ tablespoon potato starch

Steps:

  • Zest both lemons; juice 1/2 of a lemon. Set aside.
  • Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
  • Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
  • Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
  • Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
  • Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 56.2 g, Cholesterol 72.6 mg, Fat 14.6 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 8.4 g, Sodium 364.7 mg, Sugar 15.2 g

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