RASPBERRY FRIANDS
Preheat oven to 180degC. Grease 10 oval friand moulds with melted butter or spray. Use a muffin tray if you don’t have friand moulds.
| 1 cup plain flour |
1½ cups icing sugar |
1 cup ground almonds |
| 125g melted butter |
5 egg whites |
1½ cups raspberries |
| grated rind of 1 lemon |
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Sift the flour and icing sugar into a large bowl. Stir in the ground almonds. Whisk the egg whites in a bowl until they are stiff. Gently fold into the almond mixture then the melted butter and 1 cup of the raspberries. Spoon the mixture into the moulds, filling up to ¾ of the mould. Divide the remaining raspberries among the friends, and push them into the mixture. Bake for 20 minutes until light golden brown. Set aside for 5 minutes before turning out of the mould. Dust with icing sugar to serve.
RASPBERRY COULI
| 1 cup Orchard Gold raspberries |
2 tablespoons icing sugar |
Blend raspberries until smooth. Strain into a small bowl. Add icing sugar and mix well. Serve with cheesecake, ice cream, crepes, rice pudding and other desserts.
MARINATED RASPBERRIES
| 500g Orchard Gold raspberries |
2 tablespoons icing sugar |
| 1 teaspoon lime rind, finely grated |
2 tablespoons lime juice |
| 1 tablespoon liqueur (optional – try Cointreau, Cassis, Galiano, Grand Marnier) |
Put raspberries into a serving bowl. Sprinkle with icing sugar. Add lime rind and juice. Pour liqueur over raspberries and stir to coat. Leave to marinate for 1 hour before serving.
