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Recipes

Orchard Gold Raspberry Mousse and Panna Cotta

Here's a delightful dessert made with Orchard Gold raspberries - serve it in individual glasses or make it up in a large glass bowl.


Layered Raspberry Mousse W
Layered Raspberry Mousse
 


Ingredients:
500g Orchard Gold raspberries
2 teaspoons gelatine powder
2 tablespoons cold water
2 tablespoons icing sugar
2 tablespoons caster sugar
zest from ½ a lemon
250ml cream, whipped
 
 
Method:
Reserve 12 raspberries to decorate the top of the mousse.
Soak the gelatine in the cold water for a few minutes, then heat gently in a small saucepan until dissolved. 
Place half the remaining raspberries in a bowl to thaw. Stir in the icing sugar and set aside.   
Place the other half of the raspberries in a saucepan with the caster sugar and heat gently for 2-3 minutes, or until the sugar has dissolved. Add the gelatine mixture to the pan and stir well. 
Allow to cool slightly then, using a hand blender, blend the mixture to a smooth purée. Leave to cool for a few minutes, then fold in the lemon zest and the whipped cream.
Divide half the sweetened raspberries between four serving glasses or bowls, followed by a layer of raspberry mousse.  Spoon over another layer of raspberries, then top with a final layer of mousse.  Decorate each glass with 3 reserved raspberries. 
Chill for at least 6 hours before serving.


Panna Cotta with Berry Sauce is another good dessert recipe to have on hand.  

PANNA COTTA WITH BERRY SAUCE
Ingredients:
 
Panna cotta:
2 teaspoons plain gelatine
¼ cup cold water
3 cups cream
½ cup icing sugar, sifted
2 teaspoons vanilla essence
 

Berry sauce:
1 pack Orchard Gold frozen Mixed Berries, thawed in a bowl
2 tablespoons castor sugar
2 tablespoons brandy 
Method:
In a small bowl, soften gelatine in cold water; set aside. Place cream, confectioners' sugar, and vanilla in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat.
Add gelatine and water to the hot cream mixture. Stir until gelatine dissolves. Tip into 6 lightly oiled ½ cup ramekins or other moulds (we used espresso cups) and place in the refrigerator overnight.
 
To make the berry sauce, combine the thawed berries and sugar. Crush half the berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour.
 
To serve:  Turn the panna cotta out of the moulds onto serving plates.  Serve with the Berry Sauce.
Serves 6



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