Raspberries are such a great fruit for adding a hit of flavour to desserts. As soon as the sunny weather comes the hot, comforting puddings are swiftly replaced with fruity desserts. I have to admit, I cannot resist a creamy fruity dessert hence why today's post contains not one, but two raspberry desserts!
Both recipes use the same basic recipe but used in two different ways you have two delicious alternative desserts. This makes dessert preparation so easy, especially when entertaining and you have guests who have different preferences, or as in our case, children who like different desserts!
For adults, Manchester Gin's raspberry infused gin added to the raspberry coulis makes these desserts an exquisite treat! When you pair the sharp flavours from the raspberries with a creamy cheese sauce you are left with a truly indulgent dessert.
This is what I did...
Raspberries and Cream Desserts
250g full fat cream cheese or dairy free alternative
250g mascarpone cheese or dairy free alternative
75g icing sugar
Amaretti biscuits or gluten free alternative
Brandy snap baskets
Manchester Gin raspberry infused gin (optional)
1tbsp raspberry sauce
Method for the basic recipe
1 - Place 150g of raspberries in a bowl and gently crush with a fork
2 - Add the raspberry sauce and gin if you are using it and mix thoroughly
3 - Mix the cream cheese with the mascarpone cheese
4 - Sift the icing sugar into the cream cheese mixture and mix thoroughly
You now have the two basic ingredients for the desserts.
Method - Upside Down Raspberry Amaretti Cheesecake
1 - To make these individual desserts spoon a layer of the raspberry coulis into a glass dish
2 - Top with a layer of the sweet creamy cheese mixture
3 - Crush 4 amaretti biscuits on the top of each dish and there you have quick and easy mini upside down raspberry amaretti cheesecakes
Creamy Raspberry Brandy Snap Baskets
1 - Take a brandy snap basket and place some fresh raspberries in the nest
2 - Spoon in the creamy cheese mixture
3 - Finish with a drizzle of the raspberry compote and top with a fresh raspberry
There you have it, one basic recipe used in two delicious ways!
Game is such a lovely rich meat that we do not have as often as we would like. But this does make it a treat when we do have it. I will admit to buying this venison a few weeks ago when it was in the reduced section and put it straight in the freezer. Venison is a mince that I like to take my time cooking, I like to spend time perfecting the meal, it is not a meat that I like to cook when in a rush. With venison mince I find that the slower it is cooked, the tastier it becomes. So during the half term holidays I took the opportunity to put together a recipe that I had planned. During a shopping trip to our local TKMaxx to pick up some gourmet pasta I found a lovely Sicilian herb mix. These two ingredients were the finishing touches that I needed to create a rich ragu dinner.
This ragu takes just over an hour to cook but believe me it is certainly worth the extra effort. The extra time allows the flavours to marry together to create a deliciously rich sauce that you will not be able to resist!
This is what I did...
Rich Venison Ragu
Ingredients - Serves 4 with some leftover
1 tbsp olive oil
1 red onion, chopped
1 courgette, thickly sliced then chopped
2sml carrots, cut into cubes
15g dried porcini mushrooms
100g closed cup mushrooms, sliced
300g venison mince
5 slices of smoked spiced prosciutto, chopped
250mls red wine
50g sliced black olives
500g tomato pasata
2tsp Sicilian herb mix (oregano, basil, chilli, sun dried tomatoes, garlic, onion, rosemary, thyme, black pepper and sea salt)
300g dried pasta
1 - Gently heat the olive oil in a large saute pan and add the venison mince, chopped onion, carrot and prosciutto
2 - Mix thoroughly and brown off the mince over a low to medium heat for 10 minutes
3 - Add the chopped courgette and mushrooms, mix leave to cook for a further 5 minutes, stirring regularly
4 - Pour over the red wine, increase the heat to medium/high and bring to the boil
5 - Once the wine has started to boil, reduce the meat to medium/low and simmer until the wine has reduced to a thick sauce, this will take about 15 minutes
6 - While the wine is reducing, place the porcini mushrooms in a bowl and cover with boiling water
7 - Once the wine has reduced pour in the tomato pasata, the sliced black olives, the re-hydrated porcini mushrooms along with the tasty water that they have soaked in and the Sicilian spices
8 - Bring to the boil
9 - Once the sauce is boiling, reduce the heat to low, cover the pan and leave to simmer for 30 minutes
10 - While the sauce is simmering cook the pasta as per instructions on the packet
11 - Once the sauce has cooked serve on a bed of pasta with a generous grating of hard cheese and a side dish of garlic bread.
This is such a deliciously thick, rich sauce that goes perfectly with the game. The addition of the smoked spiced prosciutto adds so much flavour to the venison while cooking. I especially love the flavours that the fat from the matured prosciutto adds to the dish while cooking and combined with the red wine makes this an irresistible ragu that is so full of flavour. It is a perfect special meal. However if like me, you do not usually have time to indulge in a cook cooking session, this is the ideal recipe to enjoy while drinking a glass of wine!
Do you like game? Do you have it as a treat?
What is you favourite special meal?
When you have time, what is your favourite meal to cook?