raspberry recipes
Here's a collection of raspberry recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Raspberry Vinaigrette
White Chocolate and Raspberry Cheesecake
Raspberry Ripple Roulade
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Drizzle over a green salad with goat cheese and toasted walnuts, or toss with roasted veggies, or spoon atop salmon, chicken or tuna! Makes about 700ml
- 2 handfuls washed raspberries
- 2 medium shallots, or 1/3 medium red onion, finely chopped
- 2 tablespoons Dijon mustard
- 200 ml good quality olive oil
- 60 ml white wine vinegar or champagne vinegar
- Salt and pepper to taste
Place the raspberries, shallots, and mustard in a food processor or blender; puree until smooth. While the processor or blender is running, drizzle in the olive oil until it is all combined well. Add the vinegar in the same fashion. Season to taste with salt and pepper. Keeps up to one week in the refrigerator.
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Make one day before serving. Serves 6-8
- 200 g digestive biscuits
- 1 large handful almonds, lightly toasted in oven
- 4 tablespoons unsalted butter, melted
- 100 g white chocolate, chopped
- 450 g cream cheese, at room temperature
- 160 g and 3 tablespoons sugar
- 2½ teaspoons vanilla extract
- 2 large eggs
- 2 large handfuls raspberries (add extra if you have enough)
- 140 ml soured cream
- 3 tablespoons raspberry or strawberry jam
For crust: Preheat oven to 180°C, 350°F, gas mark 4. Butter an 8 or 10 inch springform cake tin. Finely grind the biscuits and almonds in a food processor then add the butter and blend until the mixture forms very moist crumbs. Press the crumbs firmly onto the bottom of the tin. Bake the crust for about 10 minutes, until it is golden. Cool, keeping the oven on.
For filling: In a bowl fitted over a pot of just simmering water melt the chocolate stirring continuously. Remove the bowl from over the water. Separately whisk the cream cheese, 160g sugar, and 2 teaspoons of vanilla extract together in a large bowl. Add the eggs 1 at a time, beating until just combined, then whisk in white chocolate. Spoon half of the filling into the crust. Top with 1 handful of raspberries, and spoon the remaining filling over the top. Bake for about 45 minutes, until the edges are set but centre still moves when the cake is shaken. Remove and cool 15 for minutes, leaving the oven on.
For topping: Whisk together the soured cream and the 3 tablespoons sugar in a bowl. Spoon this over the top of the filling, spreading to the edges of the pan and bake for another 5 minutes. Transfer the cake, in the pan, to a rack. Run a small knife around the sides of the cake and allow it to cool completely. Chill it overnight in the refrigerator. To serve, remove the sides of the tin. Transfer the cheesecake to a platter, and cover with any remaining raspberries. Bring the jam to the simmer in a small saucepan, stirring often. Gently brush or drizzle the jam over the berries and cheesecake.
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This is so easy to make – and it's very quick. Promise! Give it a go…Serves 12.
- 1 tbsp butter, softened
- 125g plain flour, plus extra for dusting
- 4 eggs (or you can use 2 duck eggs)
- 125g caster sugar, plus extra for sprinkling
- 2 tbsp warm water
- 250ml Berkeley Farm luxury pouring cream
- 6 tbsp raspberry jam
Preheat the oven to 190C/gas 5. Measure a sheet of greaseproof paper large enough to cover a 25 x 38cm baking tray. Rub softened butter over the base and sides of the paper‐lined tin. Dust with flour, shaking off any excess. Whisk eggs and caster sugar until light and fluffy, about 5 minutes. Add the water and whisk again. Sift in flour, one‐third at a time; gently folding it in with a large spoon. Gently spread mixture in baking tray. Bake for 10‐12 minutes, or until centre is springy and edges lightly browned. Place a fresh piece of greaseproof paper on a work surface. Sprinkle with caster sugar. Turn cake onto the sugared paper. Carefully remove tin and paper stuck to the bottom of the cake. Place a slightly damp, clean tea towel over the cake. Leave to cool for 30 minutes to prevent it cracking when you roll it. Whip the cream until stiff. Gently swirl in jam and then spread over the cake, leaving a 2‐3cm border. With the longest side facing you, roll up the cake, using the parchment paper to help hold the cake and keep it from cracking ‐ it will also help you roll it up more tightly. It may crack a bit as you first roll it but keep rolling – and keep
your confidence = as the final layer is not likely to crack and any inner cracks will be hidden away inside! Dredge with caster sugar to finish. Will keep in the fridge for 2‐3 days.
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