Raspberry Sauce Sauce Aux Framboise Recipes
RASPBERRY SAUCE (SAUCE AUX FRAMBOISE)
Steps:
- Let the raspberries thaw partly. Put them through a sieve, pressing to extract as much liquid as possible. Discard the seeds. There should be about one and two-thirds cups of puree.
- To the sauce add the sugar and stir to dissolve. Chill until ready to serve.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 6 grams, Protein 1 gram, Sodium 1 milligram, Sugar 34 grams
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
RASPBERRY ICE CREAM SUNDAE SAUCE
You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.
Provided by Bev I Am
Categories Sauces
Time 35m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
- Heat the sugar and the water to gether until the sugar is dissolved.
- Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
- Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.
Nutrition Facts : Calories 236, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8
PARFAIT AUX FRAMBOISE
Provided by Terry Gibralter
Categories Milk/Cream Blender Food Processor Mixer Berry Dairy Egg Fruit Dessert Valentine's Day Raspberry Spring Bon Appétit Paris France Kidney Friendly
Yield Serves 10
Number Of Ingredients 11
Steps:
- For Dessert:
- Half fill medium saucepan with water and bring to boil. Whisk sugar, yolks and 1/4 cup cream in small metal bowl. Set bowl over saucepan of boiling water and whisk until candy thermometer registers 160°F, scraping down sides of bowl with rubber spatula, about 4 minutes. Remove from over water. Pour yolk mixture into large bowl. Using electric mixer, beat mixture until cool and thick, about 4 minutes. Beat in vanilla and brandy.
- Beat 1 1/2 cups cream with sour cream to stiff peaks in medium bowl. Fold cream into yolk mixture in 2 batches. Gently fold in half of cookie crumbs. Pour mixture into 9-inch-diameter springform pan with 2-inch-high sides. Sprinkle with remaining crumbs. Freeze overnight.
- Release sides of springform pan. Garnish dessert with fresh raspberries if desired. Slice into wedges and serve with raspberry sauce.
- For Raspberry Sauce:
- Puree raspberries and syrup in blender or processor until smooth. Strain to remove seeds. (Can be prepared 1 week ahead. Cover and refrigerate.) Makes about 1 cup.
RASPBERRY SAUCE (SAUCE FRAMBOISE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, dessert
Time 10m
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Use the raspberries while they are partly frozen. Put them into the container of a food processor or electric blender and blend thoroughly. Line a bowl with a fine sieve and pour in the raspberries. Press to extract as much liquid as possible. There should be about one cup. Blend with the liqueur and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 1 gram, Fiber 9 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 13 grams
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