Orchard Gold Raspberries Recipes

Raspberry coulis is a thick raspberry sauce without seeds. It's perfect with ice cream, yogurt, fresh or poached fruit, cakes, and desserts. You don't have to stop at making a coulis with raspberries - all Orchard Gold berries make great coulis!
Raspberry Coulis
Raspberry coulis is a thick raspberry sauce, without seeds. It's perfect with ice cream, yogurt, fresh or poached fruit, cakes, and desserts
2 cups Orchard Gold Luscious Raspberries
2 TBsp caster sugar
Lemon juice, to taste

Simmer raspberries and caster sugar gently, stirring frequently, until all the sugar has dissolved.
Puree with a stick blender and sieve into another bowl, to remove the seeds.
Add lemon juice to taste.

For an adult version on special occasions, add a splash liquor to the coulis like Chambord (a raspberry liquor), rum, brandy, or whiskey
Raspberry White Chocolate Muffins
Raspberry White Choc Muffins 11
2 cups plain flour
2 tsp baking powder
3/4 cup caster sugar
1 egg
50g butter, melted and cooled
1 cup milk
1 cup Orchard Gold Luscious Raspberries
180g white chocolate drops or buttons (chopped)

Preheat oven to 190ºC and grease a 12 case muffin tray. 
In a medium bowl, mix together all dry ingredients. 
In a separate bowl, mix together the eggs, milk and butter.
Add egg mixture to the dry ingredients, along with raspberries and white chocolate and gently mix together. Be careful not to over mix.
Divide mixture into the muffin trays and top with some white chocolate (optional).
Bake for 20 mins, until the muffins spring back when gently pushed. 
Remove from the oven and wait 5 minutes before removing to a wire rack to cool completely. 
Layered Raspberry Mousse
Layered Raspberry Mousse W-673
500g Ochard Gold Luscious Raspberries, thawed (reserve some for decoration)
2 tsp gelatine powder
2 TBsp cold water
2 TBsp icing sugar
2 TBsp caster sugar
Zest from 1/2 lemon
250ml whipped cream

Plaec half the raspberries in a bowl with the icing sugar and stir to coat.
Soak the gelatine in the cold water for a few minutes, then heat gently until dissolved. 
Place the remaining half of the raspberries and caster sugar in a separate saucepan and heat gently until the sugar has dissolved. Add the gelatine mixture to the pan and stir well.
Allow to cool slightly then with a stick blender, puree the mixture until smooth. Leave to cool, then fold in the lemon zest and the whipped cream.
In each serving dish/glass, layer the sugared raspberries with the raspberry mousse and finally d
ecorate with the reserved raspberries.

Chill for at least 6 hours before serving.



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