Frozen Raspberry Layer Cake

Ingredients

  • 2 frozen pound cakes
  • 3 c. vanilla ice cream
  • 4 c. raspberry sorbet
  • 1 pt. fresh raspberries
  • 3 tbsp. Chambord

Directions

  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
  2. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
  3. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
  4. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake.
  5. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.
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Chipotle-Raspberry Pork Chops

Ingredients

  • 1/2 cup seedless raspberry preserves
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1/2 teaspoon salt
  • 4 bone-in pork loin chops (7 ounces each)

Directions

  1. In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce.
  2. Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°.
  3. Let stand 5 minutes before serving. Serve with reserved sauce.

Raspberry Lemonade Concentrate

Ingredients

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes

Directions

  1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
  2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
  3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
  4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Raspberry Cheesecake Ice Cream

Ingredients

  • 3 oz. cream cheese
  • 1 c. sugar
  • 1 1/2 c. pureéd, strained raspberries
  • 1 c. whipping cream
  • 1 c. whole milk

Directions

  1. In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by cream and milk until fully incorporated.
  2. Pour mixture into ice-cream maker; process according to manufacturer instructions.

Rosewater & Raspberry Sponge Cake

Ingredients

  • 225g unsalted butter, softened, plus extra for greasing
  • 225g golden caster sugar
  • 4 medium eggs, beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour, sifted
For the rose cream filling
  • 150ml double cream
  • 1 tsp rosewater
  • 4 tbsp raspberry jam
  • 150g raspberries, slightly crushed
For the rose icing
  • 175g icing sugar, plus extra for dusting
  • ½ tsp rosewater
To decorate
  • Dried rose petals
  • Handful raspberries

Raspberry Sherbet Party Punch

Ingredients

Raspberry Punch Ingredients:
  • 2 Liter Bottle Sierra Mist Sprite or 7-up, chilled
  • 2 Liter Bottle Club Soda chilled
  • 1 Fruit punch can 12oz, or pink lemonade, thawed in the fridge
  • 1 Pineapple juice can 12oz, thawed in the fridge
  • 6-8 scoops Raspberry Sherbet Ice cream or any flavor you have available
For Garnish (optional, but so pretty!):
  • Fresh or frozen raspberries for garnish
  • Pineapple slices for garnish canned or fresh

Directions

  1. Pre-scoop ice cream and place on a baking dish lined with plastic wrap. Freeze and add ice cream just before serving so it remains frozen in the punch.
  2. In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.
  3. Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The ice cream will keep it chilled.