-18 below raspberries contain a mix of whole raspberries and raspberry pieces. They are great for recipes where the end product doesn’t need perfectly formed whole raspberries, such as jam, couli, mousse, ice cream, sorbet, even muffins, shortcakes, crumbles. A great way to buy raspberries at a more reasonable cost.
These recipes can also be used with the other variants of -18°below: 4 fruit mix, 3 berry mix, and blueberries.
-18 below raspberry jam
Makes about 4 x 200g jars.
Ingredients:
1 bag (650g) -18 below raspberries
650g white sugar
Method:
Put the raspberries in a large pot and place over a moderate heat to thaw and warm slowly, then turn the heat up and bring to the boil.
Add the sugar gradually, stirring gently until the sugar has dissolved.
Bring to the boil. Boil rapidly for about 5-10 minutes, until a setting point is reached.
Remove any foam/scum that is on the surface of the jam.
Pour into hot sterilised jars while hot, seal and label. When cool, store in a cool dark place.
To test for the setting point:
After 5 minutes, place a teaspoon of jam onto a cold plate. Wait a couple of minutes for it to cool slightly, then run your finger through the middle of the jam. If it leaves an open path behind, the jam has reached its setting point. If not, continue to cook for another few minutes and retest.
To sterilize jars:
Preheat the oven to 170°C. Place the clean jars on their sides in the oven for 10 minutes. Turn off the oven – leave the jars inside until the jam is ready to pot.
-18 below raspberry couli (1)
Ingredients:
1 cup -18 below raspberries
2 tablespoons icing sugar
Method:
Blend -18 below raspberries until smooth. Strain into a small bowl. Add icing sugar and mix well. Serve with fruit, cheesecake, ice cream, crepes, rice pudding, cakes, and other desserts.
-18 below raspberry couli (2)
Ingredients:
2 cups -18 below raspberries
½ cup sugar
2 tablespoons vodka or liqueur of your choice
Method:
Gently heat raspberries and sugar in a saucepan. Strain through a sieve, then cool. Stir in the vodka or liqueur.
-18 below raspberry vinegar
Ingredients:
250g -18 below raspberries
250g white vinegar
75g sugar (to taste)
Method:
Put the -18 below raspberries and the vinegar in a glass or ceramic bowl. Cover and place in the refrigerator for 4-5 days.
Strain through a muslin cloth – be careful not to press the fruit as you don’t want the vinegar to be cloudy.
Place the liquid in a pot with the 75g of sugar, and bring to the boil gently. Simmer for 10 minutes.
Pour into bottles and store in a cool dark place. Use in salads, with beef, duck, chicken, and sauces.
Alternative: Try using apple cider vinegar in place of white vinegar.
-18 below raspberry vinaigrette
Ingredients:
2 cups -18 below raspberries
½ cup red wine vinegar
½ cup extra virgin olive oil
1 tsp Dijon mustard
Salt and black pepper.
Method:
Thaw the -18 below raspberries, and place in a blender with the remaining ingredients. Blend until incorporated.
Use in salads, with cooked chicken, fish, pork, or duck.
Great in a salad made with mixed salad leaves, baby spinach leaves, toasted nuts (pine, cashew or almonds), diced feta, and halved cherry tomatoes.
-18 below raspberry soup (chilled)
Ingredients:
650g (1 pack) -18 below raspberries
1½ cups water
½ cup white wine
1½ cups cranberry*, apple or orange juice
½ cup sugar
½ cinnamon stick
3 cloves (whole)
1-2 tablespoons lemon juice
225g low-fat yoghurt
½ cup sour cream
Method:
Place -18 below raspberries, water and wine in a blender and puree. Transfer to a large saucepan, add the cranberry (or other) juice, sugar, cinnamon stick and whole cloves. Bring to the boil over a medium heat.
Remove from heat, strain and allow to cool. Whisk in the lemon juice and yoghurt. Refrigerate.
To serve pour into small bowls and top with a spoon of sour cream.
(Note: Make cranberry juice with Orchard Gold frozen cranberries - available in your supermarket. See recipe on the website at left under Orchard Gold cranberry recipes.)
-18 below quick raspberry mousse
Ingredients:
2 cups -18 below raspberries thawed – reserve juices
1 packet raspberry jelly
300ml cream
Make juice from raspberry up to 2 cups of liquid with water
Method:
Bring the raspberry juice to the boil and measure – add boiling water to make 2 cups.
Make up the jelly with 2 cups of boiling liquid, according to the directions on the packet. Chill until partially set and “wobbly”.
Whip the cream until soft peaks form.
Whisk the jelly for 2-3 minutes until it is frothy.
Fold the raspberries and the cream into the jelly, pour into serving dishes, and put back in the refrigerator until set.
-18 below raspberry mousse (2)
Ingredients:
2 teaspoons gelatine dissolved in ¼ cup boiling water
2 cups -18 below raspberries
50g icing sugar
50ml raspberry liqueur
2 tablespoons caster sugar
Zest of ½ a lemon175ml cream, whipped
Method:
Place 1 cup of -18 below raspberries in a bowl and stir in the icing sugar and raspberry liqueur. Set aside.
Place the other cup of -18 below raspberries in a saucepan with the caster sugar and gently heat until the sugar has dissolved.
Dissolve gelatine in ¼ cup of boiling water, and add to the saucepan with the raspberries. Stir gently, then leave to cool slightly. Use a hand blender, or put into a blender, and blend until the mixture is a smooth puree. Leave to cool for about 15 minutes. Fold in the zest of the lemon and the whipped cream.
To serve, place alternate layers of raspberries with liqueur and the raspberry mouse in four serving glasses. Serve with biscotti or shortbread.
-18 below instant raspberry “ice cream”
Ingredients:
2 cups -18 below raspberries
½ cup icing sugar
½ cup yoghurt, cream or milk
Method:
Put the frozen -18 below raspberries in the bowl of a blender or a food processor fitted with a cutting blade. Process until slushy. Add the icing sugar and sufficient yoghurt or cream or milk to make the consistency of ice cream you prefer.
Serve immediately. Looks great in glasses or small bowls.
-18 below quick raspberry sorbet
Ingredients:
650g (1 pack) -18 below raspberries
¼ - ½ cup castor sugar
Method:
Blend -18 below raspberries and sugar in a blender or food processor until smooth and shiny, and the ice particles are like a sorbet in texture. Place in a plastic container and store frozen until ready to use. Remove from the freezer about 10 minutes prior to using to slightly soften the sorbet.
Note: Add the zest and a tablespoon of juice of a lemon or lime to make this sorbet very very good!
-18 below raspberry eton mess
Ingredients:
2 cups -18 below raspberries
2 tablespoons icing sugar
300ml cream, whipped
6 meringues - broken
Method:
Stir the icing sugar gently into the -18 below raspberries until dissolved.
Whip the cream until soft peaks form. Fold in the yoghurt, raspberries and broken meringues. Serve in tall glasses or in a large bowl.
Alternative: use a mix of whipped cream and greek yoghurt
-18 below raspberry and marshmallow swiss roll
Ingredients:
For the cake:
3 eggs
75g caster sugar
75g self raising flour
For the filling:
Raspberry jam
125ml cream, whipped
100g marshmallows (pink)
100g -18 below raspberries
Icing sugar, to dust
Method:
Preheat the oven to 200degC.
Line a swiss roll tin (23 x 20cm) with baking paper and spray with oil or grease with butter.
To make the cake, break the eggs in a bowl, add the sugar and beat together until pale and fluffy. Fold in the flour.
Pour the cake mixture into the tin and smooth the top.
Bake for 7-10 minutes, until golden brown and springy to touch.
Remove from the oven and allow to cool slightly. Turn the cake out onto a sheet of baking paper.
Fill the roll by spreading the jam over the cake, then spread the whipped cream over the jam. Warm the marshmallows in a microwaveable bowl for about 15 seconds, then spoon them over the whipped cream.
Spread the -18 below raspberries over the cake, then gently roll up the cake to form a long cigar shape. Dust with icing sugar.
-18 below raspberry with shortcake crumble topping
Ingredients:
2 cups -18 below raspberries
2 tablespoons sugar (castor or icing sugar)
Squeeze of lemon juice
Topping Ingredients:
100g butter or margarine
100g raw sugar or soft brown sugar
150g self raising flour
½ cup finely chopped almonds or pistachio nuts
Method:
Preheat the oven to 180°C.
This recipe can be made in 4 individual ramekins, or in one pie or tart dish.
Use butter or oil spray to grease the ramekins or pie dish well.
Put the topping ingredients in a mixing bowl and rub lightly together, using your finger, until you have a mixture that resembles fine breadcrumbs. This could also be done in a food processor using the pulse button.
Arrange the -18 below raspberries in the ramekins and sprinkle with sugar and a squeeze of lemon juice. Top evenly with the crumble mixture. Bake for 20-25 minutes until the crumble topping is golden. Serve warm with whipped cream.
Alternative Topping:
200g wholemeal flour
100g Demerara sugar
50g butter
½ cup finely chopped hazelnuts or almonds
-18 below raspberry crumble shortcake
Ingredients:
100g caster sugar
250g flour
½ tsp cinnamon
1/8 tsp salt
½ cup walnuts – very finely diced (optional)
2 cups -18below raspberries
Method:
Preheat oven to 180°C. Line a slice tin with baking paper.
Beat together the butter and caster sugar until pale and creamy. Sift in the flour, and add cinnamon, salt, and walnuts and stir in gently until a crumble mixture forms.
Reserve 1 cup of the crumble mixture. Press remaining mixture into the base and side of the prepared slice tin, and sprinkle -18 below raspberries over the top. Sprinkle over the cup of crumble mixture. Bake for 35 minutes, until light golden. Cool in the tin for 10 minutes before removing. Dust with extra icing sugar to serve.
-18 below baked raspberry cheesecake with raspberry and dark chocolate sauce
Ingredients:
175 biscuits, crushed (e.g. wine, malt, arrowroot, digestive)
75 butter, melted
700g ricotta cheese
140ml double cream
3 eggs
75g caster sugar
3 tablespoons plain flour
250g -18 below raspberries
For the Raspberry and Dark Chocolate Sauce:
100g -18 below raspberries
250ml double cream
150g dark chocolate, minimum 70% cocoa solids
Vanilla ice cream, to serve
Method:
Preheat the oven to 150degC. Grease a 20cm springform cake tin with butter and line the base of the tin with baking paper.
In a bowl, mix together the crushed biscuits and melted butter until well combined. Press the mixture into the prepared tin to form the cheesecake base. Place in the fridge and chill for 30 minutes.
In a separate bowl, whisk together the ricotta, cream, eggs, sugar and flour, until well combined. Gently fold in the -18 below raspberries.
Remove the base from the fridge, pour over the filling mixture, and bake in the oven for 1 hour 25 minutes, or until set. Cool, then remove the cheesecake from the tin.
For the sauce, warm the raspberries in a saucepan over a gentle heat until they become a puree. Strain through a sieve to remove seeds.
Put the cream in a separate saucepan and bring to a simmer. Add the dark chocolate pieces and stir until melted. Add the seedless raspberry puree, and stir to combine. Strain the sauce through a fine sieve. Keep warm.
Place a slice of cheesecake on a plate and drizzle over the raspberry and chocolate sauce. Serve with a scoop of ice cream or whipped cream.
-18 below raspberry and white chocolate bread and butter puddings
Ingredients:
1 loaf of day old white toast sliced bread
2 tablespoons butter
1 cup -18 below raspberries
½ cup white chocolate drops
2 eggs
2 tablespoon sugar
2 cups milk (or 1 cup each milk and cream)
1 teaspoon vanilla extract
Method:
Butter an ovenproof dish, or individual ramekins.
Remove the crusts from the bread, spread with butter, and cut into triangles. Cover the base ovenproof dish or individual ramekins with the bread, sprinkle with some -18 below raspberries and chocolate drops. Continue to layer the dish or ramekins, until the ingredients are used up, or you have come to the top of the dish.
Beat the eggs and sugar together until thick and creamy. Add the milk (or milk and cream), and vanilla and mix well. Pour over the bread mix. Leave to rest for 30 minutes.
Preheat the oven to 170°C. Place the dish or ramekins into a large deep pan such as a roasting pan, and add boiling water to come halfway up the sides of the dish or ramekins. Bake until the puddings are golden and set, 30-40 minutes, a few minutes longer if you have made one pudding.
Serve dusted with icing sugar and some whipped cream.
-18 below raspberry and white chocolate muffins
Ingredients:
2½ cups self raising flour
100g butter
1 cup sugar
1 cup milk
1 egg
1 cup -18 below raspberries
½ cup white chocolate drops
Icing sugar to dust
Method:
Preheat oven to 180°C. Lightly grease or spray a 12 muffin tin.
Place flour in a large bowl. Chop the butter into cubes, then rub into the flour until well combined. Add the sugar, milk, egg, -18 below raspberries and white chocolate drops. Mix until just moistened. Spoon into the muffin tins and bake in the oven for 20 minutes. Stand for 5 minutes before turning the muffins onto a wire rack to cool. Dust with icing sugar before serving.
-18 below raspberry almond friands
Ingredients:
½ cup plain flour
1-2/3 cup icing sugar
1½ cups almond meal
5 egg whites
180g butter, melted and cooled
150g -18 below raspberries
Method:
Preheat oven to 180°C.
Grease or spray 10 friand pans. Alternatively use muffin pans.
Sift flour and icing sugar into a large bowl. Stir in almond meal.
Whisk egg whites until frothy. Fold into dry ingredients.
Add melted butter and half the raspberries and stir until just combined.
Spoon mixture into pans until ¾ full. Sprinkle remaining raspberries on top.
Bake 15-20 minutes until golden and a skewer comes out clean.
Stand in pans for 5 minutes before turning out to cool.
Dust with icing sugar to serve.
-18 below raspberry and coconut cake
Ingredients:
350g self raising flour
2 tsp baking powder
350g unsalted butter, softened
350g caster sugar
6 eggs
200g desiccated coconut
2 limes, juice and zest only
350g -18 below raspberries
150g raspberry conserve
200g desiccated coconut (toasted)
Method:
Preheat oven to 180°C.
Grease and line a 30cm flat shallow cake tin with baking paper.
Beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl. Gently fold in the 18 below raspberries.
Pour the cake batter into the cake tin and bake in the oven for 25-30 minutes until golden brown. Test the cake with a metal skewer – if it comes out clean the cake is cooked through.
Remove the cake from the oven and spread with the raspberry conserve.
When cool sprinkle with the toasted desiccated coconut.
Slice the cake and serve with raspberry couli and whipped cream.
-18 below refreshing raspberry cooler (non-alcohol)
Serves 4
Ingredients:
1½ cups -18 below raspberries
3 tablespoons sugar
½ cup lime juice
2-3 cups sparkling water (or lemonade or diet lemonade if you prefer it sweeter)
Method:
Place the -18 below raspberries in a bowl and add sugar and lime juice. Mash with the back of a wooden spoon, then let sit for 10 minutes.
Strain mixture through a sieve to remove the seeds and set aside.
To make the drink, fill 4 large glasses with ice and pour ¼ of the syrup in each glass. Top up with sparkling water (or lemonade). Stir gently to combine and garnish glasses with a raspberry or lime wedge if desired.
-18 below raspberry cocktail
Ingredients:
1½ cups -18 below raspberries
150ml vodka (citrus flavour would be great)
1½ cups lemonade or soda water
Method:
Place -18 below raspberries, vodka and lemonade or soda water in a blender. Cover and puree until smooth. Pour into chilled glasses and serve.
