Raspberries And Chambord In Meringue Recipes

RASPBERRY PIE WITH CHAMBORD

Steps:

• Preheat oven to 375.
• Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
• Filling--in a bowl, combine sugar and cornstarch.
• Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
• Transfer filling to pastry-lined pie plate.
• To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
• Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
• Beat in powdered sugar, vanilla, and salt until combined; set aside.
• In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
• Fold in remaining whipped cream.
• Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
• Expect the pie to be juicy.

RASPBERRY COULIS SAUCE WITH A CHAMBORD KICK RECIPE

Steps:

• If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook 5 to 10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you strain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1 to 2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clear Jel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes.

MERINGUES WITH FRESH BERRIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,

RASPBERRY CHAMBORD CHEESECAKE

Steps:

• CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
• Spray a 9" or 10" springform pan with non-stick cooking spray.
• Process cookies in food processor until crumbs are the size of graham cracker crumbs.
• Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
• Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
• FILLING: Puree thawed raspberries in food processor; strain out seeds.
• Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
• Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
• With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
• In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
• Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
• Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
• Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
• SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
• Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
• NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.

RASPBERRIES AND CHAMBORD IN MERINGUE

Steps:

• RASPBERRY FILLING:.
• Combine raspberries, sugar, and Chambord and set aside.
• HOW TO MAKE MERINGUES:.
• Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
• Continue beating until glossy and very stiff peaks are formed.
• Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest.
• Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
• Remove from paper and cool on wire racks.
• Fill with equal amounts of raspberry filling.
• Enjoy.