How To make Raspberry Glaze
1 c Preserves, raspberry,
-- seedless 1/2 c Wine, white, port
1 md Lemon, peel, grated
In a saucepan, make the glaze by mixing together all of the ingredients and cooking for about 5 minutes over medium heat until the sauce is slightly thickened. Cook: Stephen Abel, Delaware Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
How To make Raspberry Glaze's Videos
A little Raspberry Glaze
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Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
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Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
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Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
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How to Make Easy Raspberry Sauce for Dessert | Epicurious
We show you how to make the easiest dessert sauce of all time.
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How to Make Easy Raspberry Sauce for Dessert | Epicurious
Raspberry Sauce Recipe | Perfect for Cheesecakes, Yogurts, Ice Cream, & Pancakes
Learn how to make this quick and versatile raspberry sauce recipe which is perfect to use on cheesecakes, yogurts, ice cream, pancakes, cocktails, chocolate cake and so many other things! You can use fresh or frozen raspberry's to make this raspberry sauce and add more or less sugar to adjust the sweetness. This raspberry syrup will keep for up to 7 days in a sealed container in a refrigerator, or up to 9 months in a tightly sealed container in the freezer.
Ingredients
12 ounces of raspberry's (fresh or frozen)
1/4 cup granulated sugar
1/4 cup water
2 tsps. cornstarch
1/2 tsp vanilla extract
2 1/2 tsp lemon juice
Yields 1 cup of raspberry sauce
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