Red Velvet Napoleons With Raspberries Recipes

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RED VELVET NAPOLEONS WITH RASPBERRIES



Red Velvet Napoleons with Raspberries image

Provided by Lorraine Pascale

Categories     dessert

Time 50m

Yield 6 napoleons

Number Of Ingredients 10

One 17.3-ounce box frozen puff pastry sheets (2 sheets), thawed
Superfine sugar, for dusting
2 ounces white chocolate, melted and slightly cooled
2 sticks (16 tablespoons) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
4 cups confectioners' sugar, plus more for dusting
1 vanilla bean, split and seeds scraped, or 2 teaspoons vanilla extract
Red gel food coloring
1 cup raspberries (about 18)
Small edible flowers, for garnish, optional

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
  • Unfold the puff pastry and place 1 sheet on each of 2 baking sheets. Top each with another sheet of parchment weighed down with a baking sheet topped with a ceramic baking dish. Bake until the pastry is crisp and golden brown, 22 to 25 minutes.
  • Remove from the oven and switch the oven to broil. Carefully cut each puff pastry sheet with a serrated knife into 9 rectangles, each about 2-by-5 inches; dust the tops with superfine sugar. Bake the pastry, uncovered, until crisp and caramelized, watching carefully and rotating the baking sheets--this is quick, 30 seconds to 1 minute. Alternatively, you can use a kitchen torch. Remove from the oven and let cool on wire racks. Transfer the cooled pastry to a cutting board.
  • In a large bowl with a hand mixer or the bowl of a stand mixer, beat the melted chocolate, butter, cream cheese, the 4 cups confectioners' sugar and the vanilla until light and fluffy. Color as desired with the food coloring then transfer to a piping bag fitted with a large round tip. Pipe round little blobs onto 6 of the pastry rectangles, covering the surface. Top with 6 more of the rectangles and repeat the piping. Top with the remaining 6 rectangles. Set a metal offset spatula over the center crosswise of each napoleon and dust the top with confectioners' sugar. Garnish each with 2 to 3 raspberries and a small edible flower.

RASPBERRY NAPOLEONS DESSERT



Raspberry Napoleons Dessert image

Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.

Provided by Baker's Daughter

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 35m

Yield 16

Number Of Ingredients 7

1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 tablespoons 35% heavy whipping cream
1 teaspoon lemon zest
1 pint fresh raspberries
3 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
  • Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
  • Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g

CRISPY RICE CREPE NAPOLEONS WITH RASPBERRY RED-CHILI-PEPPER SORBET



Crispy Rice Crepe Napoleons With Raspberry Red-Chili-Pepper Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, project, dessert

Time 50m

Yield 6 servings

Number Of Ingredients 18

5 fresh red hot chili peppers, stems removed
7 tablespoons granulated sugar
3 tablespoons water
6 half pints (about 42 ounces) raspberries
3/4 cup powdered sugar
6 tablespoons rice flour
3 tablespoons powdered sugar
2 large egg whites
2 tablespoons melted unsalted butter
1/2 cup hot water
3 tablespoons clarified unsalted butter
Granulated sugar for sprinkling
1 1/2 cups heavy cream
2 tablespoons dark rum
1 cup finely grated desiccated coconut
1/4 cup powdered sugar
1/2 pint raspberries
2 tablespoons granulated sugar

Steps:

  • To make the sorbet, place the peppers, granulated sugar and water in a blender and process until smooth. Strain through a fine-mesh sieve, discard the solids and set the liquid aside. Place the raspberries in a food processor and process until pureed. Strain the puree through a fine-mesh sieve, pressing on the solids to extract as much puree as possible. Discard the solids. Place the puree in a bowl and whisk in the powdered sugar. Measure out and stir in 1 to 2 tablespoons of the chili-and-sugar syrup, to taste. Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
  • To make the crepes, preheat the oven to 275 degrees. In a bowl, combine the rice flour and sugar. In another bowl, whisk together the egg whites, melted butter and hot water, and stir it into the flour and sugar. Keep stirring until the mixture is smooth.
  • Place an 8-inch nonstick skillet over medium heat. Brush it with clarified butter and pour in 2 tablespoons of the batter, swirling the pan to coat it evenly. Cook until the crepe is set but not brown, about 1 minute. Turn and cook the other side. Transfer to a plate and allow to cool slightly. Cut crepe into 4 wedges, and transfer to a sheet pan lined with parchment paper. Repeat until you have made 6 crepes. Brush them with clarified butter, sprinkle with granulated sugar and bake until crisp, about 20 minutes. Remove from oven and cool.
  • To make the filling, combine the cream and rum, and whip until soft peaks form. Combine the coconut and sugar, and fold into the cream. Place the raspberries and granulated sugar in a bowl and mash with a fork until smooth.
  • When ready to serve, place a wedge of crepe on a dessert plate and spread with a layer of coconut mixture, then with raspberry puree. Stack a second wedge on top, and add the coconut and raspberry layers. Repeat again, and top with the fourth wedge of crepe. Place a scoop of sorbet on the side.

Nutrition Facts : @context http, Calories 705, UnsaturatedFat 11 grams, Carbohydrate 85 grams, Fat 40 grams, Fiber 17 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 764 milligrams, Sugar 57 grams, TransFat 0 grams

RED VELVET CAKE WITH RASPBERRY FILLING



Red Velvet Cake With Raspberry Filling image

A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.

Provided by SharleneW

Categories     Dessert

Time 48m

Yield 1 9inch 2layer cake, 16 serving(s)

Number Of Ingredients 15

3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 teaspoon vanilla extract
7 ounces low-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
1/2 cup seedless raspberry jam

Steps:

  • Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
  • Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
  • Combine flour, cocoa, baking soda, baking powder and salt.
  • Set aside.
  • In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
  • Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
  • Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
  • Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
  • Pour batter into prepared pans.
  • Tap pans sharply on counter to remove any large air bubbles.
  • Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
  • Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
  • For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
  • Beat with a mixer at high speed for 3 minutes or until fluffy.
  • Add powdered sugar and beat at low speed just until blended.
  • To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
  • Spread frosting over top and sides of cake.
  • Store cake loosely covered in refrigerator.

Nutrition Facts : Calories 372.3, Fat 9, SaturatedFat 5.6, Cholesterol 24.7, Sodium 282.2, Carbohydrate 69.2, Fiber 0.8, Sugar 46.1, Protein 4.5

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