raspberry sauce

These Scotch Pancakes will make your morning!  They are fluffy and delicious!  You can cover them with this raspberry sauce and/or maple syrup for a delicious breakfast that will start your day off right.

Scotch Pancakes

all-purpose flour

baking powder

eggs

sugar

whole milk

salted butter, melted

Sift together the flour and baking powder into...

Sift together the flour and baking powder into a large bowl.

In a medium bowl, whisk the eggs and...

In a medium bowl, whisk the eggs and sugar together until combined. Whisk in the milk.

Use a spoon to make a well in...

Use a spoon to make a well in the flour mixture, then pour in the wet ingredients while continuing to whisk.

Pour in the melted butter and stir, gently,...

Pour in the melted butter and stir, gently, until the butter is mixed in to the batter.

Heat a cast iron skillet or griddle over...

Heat a cast iron skillet or griddle over medium heat. Coat the surface with a little non-stick spray or butter, then ladle a quarter cup of batter onto the heated surface. Let cook for 2 or 3 minutes until bubbles appear on the surface and the edges look golden brown in color. Flip the pancake and let cook for another minute until lightly browned. Keep warm in a pre-heated oven set to 200 degrees. Continue with remaining batter.

Classic crepes layered with sweet raspberry cream with a hint of almond sandwiched in between the layers creating a beautiful crepe cake

Raspberry Cream Crepe Cake

milk

butter

vanilla

almond extract

salt

flour, sifted

raspberries

lemon juice (the juice of about 1 lemon)

heavy whipping cream

cream cheese

lemon

whipped cream mixture

This Easy Raspberry Sauce is perfect for everything from pancakes to cheesecake! It's easy to make with just a few simple ingredients and you can use fresh or frozen raspberries!

Easy Raspberry Sauce

(277 grams) raspberries (fresh or frozen)

(52 grams) sugar

Add the raspberries, sugar and lemon juice to a large saucepan and cook over medium heat.

2. When raspberries begin to release their juices, smash them with your spoon or spatula.

3. Let sauce continue to cook and boil over medium heat, for about 10-15 minutes. The time can vary based on your particular stove, but look for it to have thickened and keep in mind that it will thicken more as it cools. The longer you cook it, the thicker it will get. If it ends up a little too thick, you can always add a touch of water to thin it back out.

4. When sauce has thickened to our liking, remove it from heat and pour it into a food processor. Puree it until smooth.

5. Strain the sauce through a fine mesh sieve and then allow to cool.

This easy raspberry sauce is so versatile &amp; quick to make!  Just 2 ingredients &amp; 10 minutes to a thick, glossy topping that&#x27;s great on just about anything!

Raspberry Sauce

raspberries, (fresh

Place the raspberries and sugar in a small pot and cook over low heat for 10 minutes, or until syrupy.

Pour the sauce through a fine-mesh strainer, pushing with the back of a ladle to remove the seeds.

An easy raspberry filling for cupcakes, doughnuts, cakes, and pastries!

Easy Raspberry Filling

corn starch

water

Add frozen raspberries to a medium saucepan and heat over medium-high until berries break down, about 10 minutes.

Bring raspberries to a light boil, stir in sugar, and return to a boil.

In a separate small bowl, whisk together corn starch and water and pour into the raspberries.

Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.

Bottle up and store in the fridge or freezer, or use right away.

https://content.jwplatform.com/videos/HYS1v9Pm.mp4

This Easy Raspberry Filling recipe takes just four ingredients and 20 minutes to make! It’s the perfect addition to cakes and pastries!

Take the creamy decadence of cheesecake, plus the buttery crumbly goodness of a graham cracker style crust, and now shrink it down to a one serving size and make it undetectably vegan AND gluten free!  This will be your new favorite treat, and it comes with a bunch of fruit or whipped cream topping options!

Mini Vegan Cheesecakes (Fully Gluten Free, option for Refined Sugar Free, & Multiple Topping options)

+ 2 tbsp packed oat flour

coconut sugar

tbsp melted vegan butter (can sub melted coconut oil)

vegan cream cheese (room temperature)

/ 14 tbsp coconut cream

½ cup + 3 tbsp granulated sugar

tsp vanilla extract

cornstarch

lemon juice

blueberries

1½ tbsp warm water

lemon juice ()

4½ tbsp warm water

coconut cream

Preheat the oven to 350°F and line a muffin tin with cupcake liners.

Start with the “graham cracker” crust.  I recommend using pre-packaged oat flour for this part, NOT grinding your own rolled oats, but if you are going to use rolled oats then make sure to read the notes below since it will alter the amounts of the ingredients! Mix your oat flour, coconut sugar, salt, and melted butter in a bowl.  Combine into a wet sand consistency, then scoop one PACKED tbsp of the mixture into each cupcake liner.  Press down firmly.  You will have some leftover mixture which you can either add in here to make heavier crusts, or simply discard (or eat) the leftover.

Next up is the cheesecake filling.  The biggest thing to consider in this part is the coconut cream.  You really want to just use the solid, “heavy cream” like part that rises to the top of the can, not the liquid on the bottom.  This means do NOT shake the can before opening.  As long as it’s been upright and undisturbed, it should have separated.  When you remove this part it will come to around 7-8oz or 14 tbsp worth of cream.In a large bowl, mix together this measurement of coconut cream with the rest of the ingredients listed in this section – vegan cream cheese, sugar, vanilla extract, cornstarch, lemon juice, and a pinch of salt.  Mix together with a hand mixer or stand mixer until completely combined, or if you do not have a mixer just mix incredibly thoroughly by hand.

Evenly spoon the cheesecake filling mixture on top of the packed individual crusts, they will fill nearly to the top.  Bake for exactly 20 minutes, then remove from the oven and stick the pan straight onto a cooling rack so air can circulate around the bottom of the pan not just the top.  When the pan first comes out of the oven, the filling will have puffed up high and the center will seem a little jiggly.  Let them set at room temperature for 2 hours, they will settle and set, and then I recommend moving into the fridge for another hour before serving.  I let them set overnight.

The mini cheesecakes are DONE and perfect as is, but if you want to make any of the toppings shown in the photos, then I will go through the instructions below.  Additionally, in the How To Make Them section, I link to three other toppings I think could be great here – chocolate ganache, salted caramel, and strawberry sauce.

Blueberry Compote – combine the warm water and cornstarch in a small pot or saucepan.  Then add in the rest of the ingredients and heat over medium for 3-5 minutes until all the blueberries have burst and there are no large chunks left.  Remove from heat and let cool entirely before using as a topping.

Raspberry Sauce – you can make this exactly like the blueberry sauce, same amounts and just swap in raspberries, but because raspberries have seeds the compote will have seeds in it as well.  If you want the sauce to be seedless, you will need to strain out the liquid portion, which is why the amounts here are so much larger.  Same as with the blueberry sauce, start by combining the warm water and cornstarch in a small pot or saucepan, then add the rest of the ingredients, and heat on medium until there are no large chunks.  Then strain out the liquid portion and discard the seeded part, and then let the liquid cool entirely before using as a topping.

Coconut Whipped Cream – make sure you have chilled your cans of coconut cream in the fridge overnight!  This works well if you are letting the cheesecakes set overnight, just pop the cans in with them and make the whipped cream fresh in the morning.  Remove your cans of chilled coconut cream from the fridge, being very careful not to shake them up.  Open gently and scoop out just the hardened cream part from the top, leaving behind the liquid at the bottom.  If your can did not separate it is a dud can!  Spoon the hardened cream from the cans into a large bowl, and mix on high speed for a few minutes until it is creamy, and stiff peaks are forming off the mixer.  Add in your desired amount of powdered sugar, you can use more or less than the recommended based on your own taste, and mix until combined.  Pipe or spoon onto each cheesecake.

Eat and enjoy!

This raspberry dessert sauce topping is fresh, quick, &amp; easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.

Raspberry Dessert Sauce

(50 grams) granulated sugar

lemon juice (do not leave out)

vanilla extract

Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.

Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract.

Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.

Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.

Cover and store for up to 1 week in the refrigerator.

So tasty and easy! We like it with the seeds and they do soften a bit.

https://www.youtube.com/watch?v=Yy1pKd4i0cI

Make homemade raspberry sauce for your desserts or breakfast using fresh raspberries with this simple 4-ingredient recipe. When raspberries aren’t in season, you can use frozen raspberries instead.

Get the full recipe: https://sallysbakingaddiction.com/raspberry-dessert-sauce/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #raspberry 

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Raspberry Dessert Sauce | Sally's Baking Recipes

Creamy and smooth raspberry swirl ice cream can be easily made at home with no fancy equipment! Just two simple ingredients and a sweet and tangy raspberry sauce.

No-Churn Raspberry Swirl Ice Cream

lemon zest

condensed milk

vanilla bean paste (or extract)

white sugar

Cook the Raspberries – In a medium saucepan, combine raspberries, sugar, lemon zest, and lemon juice. Stir and cook over medium-high heat until the raspberries break down, about 5 minutes.

Thicken the Sauce – Combine cornstarch and water in a small bowl. Add to the raspberry mixture. Stir and cook over medium heat until the sauce has thickened slightly, about 1 minute.

Strain – Pour the sauce through a fine mesh strainer into another bowl. Use the back of a spoon to push and separate the sauce from the seeds. Scrape the bottom of the strainer to collect more sauce. It will yield about ¾ cups.

Let it Cool – Transfer the raspberry sauce to the refrigerator to cool completely. Meanwhile, make the ice cream base.

Flavor the Condensed Milk – In a large bowl, whisk together the sweetened condensed milk with the vanilla and set aside.

Whip the Cream – In a stand mixer fitted with the whisk attachment, add the heavy cream. Whisk on medium-high (setting 8) until a fluffy and smooth consistency is reached and stiff peaks form, about 1 1/2 to 2 minutes. It should hold its shape when lifted from the bowl. Do not over-whip!Alternatively, hand whisk by adding the heavy cream to a chilled large metal bowl. Slightly tilt the bowl and vigorously whisk until stiff peaks form, about 3 1/2 to 4 minutes.

Make the Ice Cream Base – Gently fold in ⅓ of the whipped cream into the sweetened condensed milk mixture. Add the remaining whipped cream and gently fold in until the mixture is smooth with just a few small lumps left. Do not deflate the mixture by over-mixing!Transfer half of the ice cream base to a 9 by 5-inch loaf pan or container large enough to hold a 1-quart mixture. Dot half of the raspberry sauce onto the ice cream, and use a knife to create swirls. Add the remaining base on the top, dot with the rest of the sauce, and create swirls again.

Freeze the Ice Cream – Place a piece of plastic wrap directly on top of the ice cream. Cover with a piece of parchment paper that fits just the surface. Cover the pan tightly with foil or a lid. Freeze until hardened, about 6 hours. Allow to sit at room temperature for a few minutes to soften before scooping.

https://www.youtube.com/watch?v=XrBJJLs84qA

Are you a fan of fruity, creamy, and refreshing ice cream? Then this no-churn raspberry swirl ice cream recipe is exactly what you need! In this video, I will show you how to make this mouth-watering dessert from scratch with easy-to-follow instructions.

First, we will prepare the ice cream base with fresh cream, milk, and sugar. Then, we will add in delicious raspberry puree and create a beautiful swirl effect with a spatula. Finally, we will freeze the mixture, and voila! Our homemade raspberry swirl ice cream is ready to serve!
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/no-churn-vanilla-raspberry-swirl-ice-cream/

🕑 INSTRUCTIONS:
00:00 Intro
00:07 Cook the raspberries
01:11 Flavor the condensed milk
01:38 Make whipped cream
01:59 Make the ice cream base
02:33 Layer the ingredients
03:12 Freeze it

🧰 EQUIPMENT IN THIS VIDEO (affiliate):
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✅ INGREDIENTS:
• 12 ounces raspberries
• 3 tablespoons granulated sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 teaspoon water
• 14 ounces sweetened condensed milk
• 2 teaspoons vanilla bean paste, or extract
• 2 cups heavy whipping cream

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#homemadeicecream #icecreamlover #icecreamrecipe

Cook the Raspberries

Thicken the Sauce

Strain

Let it Cool

Flavor the Condensed Milk

Whip the Cream

Make the Ice Cream Base

Freeze the Ice Cream

How to Make Raspberry Swirl Ice Cream at Home

Raspberry Sauce makes a delicious addition to so many dishes. Get this raspberry sauce recipe that you'll definitely want to make again and again.

Raspberry Sauce Recipe

raspberries (fresh

Add raspberries, granulated sugar, water, zest and juice of lemon to a medium saucepan and bring to a boil over medium-low heat.

Reduce heat and allow to simmer about 10 minutes or until thickened to coat the back of a spoon.

Remove from heat and pour into jar of a blender.

Blend on high speed for 10 seconds or until completely smooth.

Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes or overnight.

This simple and easy raspberry sauce or raspberry coulis is made with just 3 ingredients - fresh or frozen raspberries, sugar, and lemon juice. It&#39;s the perfect topping for cheesecake, ice cream, cakes, and other desserts!

oz raspberries (fresh or frozen; about 3⅓ cups)

lemon juice (or more)

Heat

Heat: Add the raspberries, sugar, and lemon juice to a saucepan and bring to a boil while mashing the raspberries to break them down. Once it boils, turn off the heat and adjust with more sugar or lemon juice as needed.

Strain the seeds

Strain: Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Press firmly to extract all of the pulp as that is what thickens the sauce. If desired, thin with a teaspoon of water at a time, keeping in mind the sauce thickens as it cools (the sauce in the photo was not thinned). See Note 1.

Serve

Serve: Add to cheesecake, cakes, ice cream, or other desserts. Enjoy!

This homemade Raspberry Syrup recipe is versatile, delicious, and a natural sweetener for dishes such as pancakes, parfaits, and oatmeal. This syrup is easy and quick to prepare with fresh raspberries and a few simple ingredients.

lemon juice ((fresh squeezed))

cornstarch (mixed with 1 tablespoon water) ((optional, see notes))

Combine the raspberries, water, sugar, lemon juice and vanilla extract in a medium pot. If you already know that you want a thicker sauce, add the cornstarch now, as well.

Bring to a boil, then reduce the heat to low and simmer an additional 5 minutes or so, breaking up the raspberries with a spoon as they soften, until the sauce thickens.

If you prefer a chunky sauce with the raspberry pulp and seeds still in it, your sauce is finished at this point.

If you prefer a seedless raspberry sauce, push it though a fine mesh strainer with a spatula or the back of a spoon. 

Let cool to thicken some and serve as desired.

This raspberry sauce sounds wonderful! I love the idea of adding it to vanilla ice cream! Thanks for the share!

The sauce Looks amazing and is so easy to make. Perfect for my morning pancakes!!

This is my recipe for raspberry coulis. It&#39;s a vibrant, tart-sweet silky smooth raspberry sauce made simply by simmering berries with a little sugar, blitzing, and straining until smooth. A restaurant favourite!Not all recipes simmer on the stove but I like to because it makes the sauce more syrupy and it combines better so it clings to things and doesn&#39;t &quot;bleed&quot; on the plate. I don&#39;t always strain but I do when I&#39;m cooking to impress, or for refined desserts like Pana Cotta. I&#39;m sharing this recipe as a filling for Pavlova Bombs which is the primary recipe for today. And yes, it&#39;s even more fun than the name suggests!

Raspberry Coulis

250 grams/ 8 oz raspberries (, fresh or frozen (no need to thaw))

tbsp sugar

Heat and mash - Place ingredients in a small saucepan over medium heat. As it heats up, the raspberries will release liquid. Once the liquid is simmering and the raspberries soften, mash them up with a fork.

Simmer for 3 minutes. Puree with stick blender (you can do this in the saucepan if the head of the stick blender is submerged, else, transfer mixture to a jug).

Strain into a bowl (optional), pressing out as much coulis as you can. Discard seeds.

Cool fully on the counter then refrigerate until required, it will thicken. Once cool, you can thin with a little water if needed. Typically served cold, but it can also be used warm!

Top 12 raspberry sauce recipes from across the web

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Top Tags

Scotch Pancakes

Raspberry Cream Crepe Cake

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Top 12 raspberry sauce recipes from across the web

The most viewed raspberry sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scotch Pancakes

Raspberry Cream Crepe Cake

Easy Raspberry Sauce

Raspberry Sauce

Easy Raspberry Filling

Mini Vegan Cheesecakes (Fully Glute...

Raspberry Dessert Sauce

No-Churn Raspberry Swirl Ice Cream

Raspberry Sauce Recipe

Easy Raspberry Sauce

Raspberry Sauce

Raspberry Coulis

The most viewed raspberry sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine