How To make Cool Mint Raspberry Pie
1 1/2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
5 cups fresh raspberries
2 tablespoons finely chopped fresh mint
2 9 inch Pie Crusts
2 tablespoons unsalted butter
GLAZE 1 egg white -- mixed with
1 teaspoon water
Preheat oven to 375 degrees. Combine the sugar, cornstarch, and salt in a bowl. Toss the berries and mint gently in mixture.
Spoon into the unbaked pie crust. Dot with the butter. Moisten pastry edge with water. Roll top crust 1 inch larger then the bottom crust and place over the filling, pressing edges to seal. Flute and cut slits or designs in the top of crust or prick the top with fork.
Chill 1/2 hour if necessary. Brush crust with the glaze and bake pie for 40 to 50 minutes. Serve slightly warm or at room temperature.
To order Nathalie Dupree Cooks Everyday Meal from a Well-Stocked Pantry
How To make Cool Mint Raspberry Pie's Videos
How to Make a Strawberry and Raspberry Meringue Pie from Scratch at Home | How to Decorate a Pie
My friend already makes a TON of cake (literally hundreds a week) so I decided to top up her Christmas gift this year with a deliciously tart and sweet pie with a savoury crust (though I can't take credit for this crust recipe--it's SO good and such a standby for me).
All Butter Pie Crust Recipe:
Berry Filling Ingredients:
Approximately 5 Cups of Fresh or Frozen Berries (I used strawberries and raspberries; you really don't need to be exact with this. If you want more berry flavour, then add more!)
3/4 Cups (Scant) Granulated Sugar
4 Tablespoons Corn Starch for Thickening (if you wanted this to be more like a compote, you could easily omit this)
A Squeeze of Fresh or Bottled Lemon Juice
Watch the video for the method!
CANADIAN LINKS:
Materials Used:
Edible Gold Leaf:
White Chocolate:
Tools Used:
KitchenAid Stand Mixer:
Tipless Piping Bags:
1M Tip/Large Metal Star Tip:
Pie Pan:
Large Sphere Mould:
Small Sphere Mould:
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Raspberry Lemon Mini Cheesecakes Pie Maker Cheekyricho Cooking Youtube Video Recipe ep.1,367
Raspberry and Lemon are great together and when combined in a creamy cheesecake with a jammy butter cookie base what more doe you need. We hope you give this a try.
INGREDIENTS:
1 egg
200g sweetened condensed milk
60g lemon juice
50g raspberries
jam tart cookies
20g melted butter
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The Life of Riley
Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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NO BAKE RASPBERRY CHEESECAKE
#raspberry #cheesecake #cake #pie #nobake #cream #foodie #food #recipe #shorts
RASPBERRY MIXTURE
225 gr raspberries (frozen)
90 gr granulated sugar
CHEESECAKE MIXTURE
200 gr cream cheese
250 gr mascarpone
16 gr cream stiffener (2 packets)
65 gr granulated sugar
8 gr vanilla sugar (1 packet)
400 ml whipping cream
FILLING
300 gr tea biscuits
150 ml milk
TOPPING
75 ml whipping cream
125 gr white chocolate
Put the raspberries and sugar in a frying pan over medium-high heat. Bring them to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top of it. Add the raspberry mixture and press it down well with a spatula or spoon to strain out the seeds. Transfer the raspberry juice to a piping bag.
In a deep bowl, combine the cream cheese, mascarpone, whipped cream stiffener, sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the whipping cream and mix until stiff.
Take a tea biscuit, dip it in the milk, and arrange it in a springform pan. Repeat this process.
Spread the cream cheese mixture over the biscuits and smooth it out evenly. Drizzle some of the raspberry juice on top. Repeat with another layer of tea biscuits, cream, and raspberry juice. Add another layer of tea biscuits and spread the remaining cream mixture over them. Smooth it out evenly.
Heat the whipping cream until it almost boils. Add the broken white chocolate and let it sit for 1 minute. Stir until smooth.
Evenly spread the white chocolate ganache over the cheesecake. Pipe some of the raspberry juice on top and run a toothpick through it for decoration. Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
Slice the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.
Tips:
Replace vanilla sugar with vanilla extract.
Substitute mascarpone with your favorite cream cheese.
Adjust sugar to taste.
BEST Summer Raspberry Cake Recipe | Easy Desserts
Love raspberries? Try this amazing summer raspberry cake. This light and airy cake is an easy way to impress your guests!
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???? Ingredients (8 servings)
¾ cup all-purpose flour
¾ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
¾ cup maple sugar
1 large egg, beaten
1 teaspoon vanilla extract
½ cup whole or 2% milk
6 ounces raspberries
???? More delicious dessert recipes
???? No Bake Mango Mess
???? Pear Custard Pie
???? Berry Crumble
???? PERFECT Eggless Mini Cheesecakes (No Bake!)
Thanks for watching!
Abbie
#chefabbiegellman #raspberryrecipes #raspberrycake
Vanilla Cheesecake with Berry Compote | Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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