Tag Archives: Raspberry

Raspberry Mousse

13 Sep

September 13th, 2015

I played with berries again and this time it’s for raspberry mousse. I made something very similar awhile back, but with strawberries. With a little bit of tweaking, I substituted strawberries with raspberries and the results were still the same- phenomenal.

Folding in fresh raspberries with the mousse gives it more texture but you can also omit them if you prefer a smooth consistency. The mousse is thick enough to use as a filling for cakes, which I’ll try next time. For this occasion I opted to use mini jars for individual servings for a dinner get-together. 



Raspberry Mousse, I modified the strawberry mousse from Miette’s book, in which I made here:

1 bag of frozen raspberries
⅓ C sugar
juice from half a lemon
1 T cold water
2 tsp powder gelatin
¾ C heavy cream
fresh raspberries

Y= enough to fill five 5-oz jars


  1. Heat raspberries, sugar, lemon juice, water in a saucepan. Let it come to a boil then reduce the heat. Simmer for 10-15 minutes, while stirring occasionally.
  2. Bloom gelatin in the cold water by mixing the two together in a small bowl.
  3. Meanwhile, strain the raspberry mixture into a clean bowl. Discard the raspberry pulp.
  4. Return the raspberry juice back to the saucepan. Add the gelatin mixture.
  5. Heat and stir until the gelatin dissolves.
  6. Strain into a clean bowl.
  7. Place plastic wrap directly on the surface and chill for a few hours or overnight in the refrigerator.
  8. In a clean mixer bowl whip the heavy cream to stiff peaks.
  9. Fold raspberry mixture and fresh raspberries into the cream. (If the raspberry mixture solidified overnight, slightly heat until it becomes a liquid state. You want the mixture to be melted but not super hot, otherwise this will melt the whipped cream. For a more intense flavor, fold in more raspberry mixture.)
  10. Divide into serving cups. Garnish with more raspberries. Refrigerate until ready to eat.



Raspberry Curd Tartlets

13 May

May 13th, 2015

I made a very similar flavor tart a few posts back using a raspberry-lemon curd; however, this time I used only raspberries. The tartlet crust is also the same shortbread crust recipe, except I made these bite-sized — 2 inches in diameter. I found the tartlet molds at a local baking supply store and I couldn’t resist. My collection of baking supplies is forever growing, but that just means more reasons to bake!

Shortbread Crust (AKA Pate Sablee), recipe from The Fundamental Techniques of Classic Pastry Arts book

90 g sugar
pinch of salt
2 egg yolks
255 g cake flour

Y= twenty-four 2-inch mini tart shells


  1. In a mixer bowl, cream the butter, sugar and salt together, until light and fluffy.
  2. Add the egg yolks. Mix until incorporated. Scrape down the sides of bowl as needed.
  3. Add the flour at once. Mix until dough comes together.
  4. If dough is dry and crumbly, add 1-3 tsp of cold water. Add 1 tsp at a time.
  5. Wrap and rest dough in the refrigerator for an hour or overnight.
  6. Once the dough has rested in the refrigerator, roll out the dough and press into the tartlet  molds.
  7. If dough feels a bit soft, refrigerate the lined molds for about 10 minutes before baking.
  8. Using a fork, slightly dock the dough.
  9. Bake at 340F for 14-16 minutes, or until lightly browned. Allow to cool before unmolding and filling.

Raspberry Curd

⅔ C raspberry juice (See my previous post for instructions on how to prepare raspberry juice)
4 oz sugar
4 egg yolks
3 oz softened butter

Y = enough to fill 15 mini tartlets (recipe can be doubled to have enough to fill all twenty-four tartlet shells)


  1. In a bowl whisk together the egg yolks and sugar. Set aside.
  2. In a saucepan heat the raspberry juice to a boil. Remove from heat.
  3. Temper the yolk-sugar mixture by adding half of the heated raspberry juice to the yolks, while whisking to prevent the yolks from curdling.
  4. Add the tempered yolks back to the saucepan and heat on medium.
  5. Continue to heat until the mixture thickens, while whisking to prevent the bottom from burning.
  6. Once the mixture thickens, strain into a clean bowl over the butter.
  7. Whisk to combine.
  8. Place plastic wrap directly on the surface of the curd. Refrigerate for a few hours or overnight to cool.

60 g egg whites
½ C sugar


  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled.
  5. Continue to whisk until the mixture becomes meringue-like.



To Assemble

  1. Pipe or spoon the raspberry curd filling into the tartlet shells.
  2. Pipe a dollop of meringue in the center of the curd.
  3. Carefully torch the meringue.
  4. Refrigerate tartlets until ready to serve.

Mini Raspberry Cheesecakes

1 Jan

January 1st, 2015

Happy New Year! I hope everyone had a safe and fun New Year’s Eve celebration. I couldn’t ring in the New Year without desserts! When the clock hit midnight, I had my red wine and mini raspberry cheesecakes in hand, hoping to make it an even sweeter year ahead.

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These are perfect individual bite-sized desserts, great for any occasion. If you have fresh raspberries, feel free to use them for this recipe; however, frozen raspberries work great as well.

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Wishing everyone a year filled with eating lots of desserts! I’m looking forward to creating more sweets and sharing them with you!

Graham Cracker Crust:
I actually had extra crumbled graham cracker in my pantry so I basically eye-balled the ingredients to make the crust, which included graham cracker, sugar, vanilla powder, cinnamon and melted butter. I have used this graham crust recipe before in a previous post. If you’re curious, it can be found here.

Raspberry Cheesecake Filling:
two 8 oz packages of cream cheese, room temperature
3 oz sugar
2 eggs
1 yolk
1 Tbs sour cream
1 ½ tsp vanilla extract
¾ C raspberries

  1. Combine cream cheese and sugar in a mixer bowl. Mix until combined. Scrape bottom of the bowl as needed.
  2. Add eggs and yolks. Continue to mix.
  3. Add sour cream and vanilla extract.
  4. Gently mix in raspberries to the mixture.
  5. Divide filling in the mini cheesecake pan.
  6. Bake at 275F for 15-20 minutes. Cheesecake is done when it is firmly set. Remove from the oven and allow to cool completely.
  7. Once cooled, refrigerate overnight and unmold the next day.
  8. Garnish with whipped cream.

Chocolate Raspberry Thumbprint Cookies

4 Jun

June 4th, 2014

If you’re looking for something to spice up your cookie routine, then thumbprint cookies are the way to go. Don’t get me wrong, I love chocolate chip and oatmeal raisin cookies, but sometimes you need a little variety in your life. Thumbprints are buttery, soft and always filled with something in the center, whether it be with ganache or jam.  And as the name suggests, one of the essential tools in making these cookies is your thumb.

Since I had leftover raspberry compote left from my cheesecake recipe and the idea of throwing out the raspberry compote just did not sit well with me (see previous post about how I hate throwing out ingredients), I decided to make chocolate thumbprints from Martha Stewart’s recipe. I’m particular when it comes to getting all the cookies all the same size, so I weighed the dough to 1-oz pieces before rolling them into semi-perfect balls. Alternatively, you can use a cookie scooper. Then, using my thumb, I carefully ‘punched’ the center of each ball to create a well, in which it was filled with the raspberry compote. You can also keep the rolled and pressed cookies in the refrigerator if you don’t plan to bake all of them at once, but I don’t see why you wouldn’t…they’re delicious!2014-06-01 04.10.482014-06-01 04.13.28                        Rolled, pressed, sugared and filled before going into the oven.

2014-06-01 04.59.072014-06-01 05.08.51Chocolate Thumbprints, from Martha Stewart
2 C AP Flour
1 C Cocoa powder
2 tsp salt
8 oz softened butter
1 ⅓ C sugar, plus extra to coat the cookies
2 egg yolks
2 Tb heavy cream
2 tsp vanilla extract
Raspberry compote

Yield: 27 1-oz cookies

1. In a mixer bowl, cream butter and sugar together. Scrape sides of bowl as needed.
2. Add yolks, heavy cream, vanilla extract.
3. Sift together AP flour, cocoa powder and salt.
4. Add dry ingredients to the butter-sugar mixture in 3 additions, slightly mixing after each addition.
5. Mix until dough comes together.
6. Weigh 1-oz pieces and roll into balls.
7. Roll each ball into a bowl of sugar. Place onto a parchment-lined cookie sheet. Use your thumb to press down into the center of each ball.
8. Bake at 350F 12 minutes, rotating halfway through.
9. Allow cookies to cool completely before filling with desired filling.
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