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Frozen framboise mousse with apricot sauce and raspberries
Light raspberry mousse
Panna cotta with summer berry compote
Plum-raspberry sorbet
Raspberry bavarian cream
Raspberry-blueberry cake
Raspberry champagne
Raspberry cheesecake
Raspberry coconut squares
Raspberry creme brulee
Raspberry delight
Raspberry mousse
Raspberry soufflé with sauce sabayon
Raspberry pie
Raspberry triple crown
Raspberry-apricot shortcakes
Raspberry-apricot pie with hazelnut streusel topping
Raspberry-rhubarb custard tart
Riesling summer berry compote
White chocolate and raspberry tart

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


3/4 cup sugar
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 teaspoon lemon juice

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
Increase heat to high; boil syrup 1 minute.
Chill until cold, about 1 hour.
Puree plums and raspberries in food processor.
Strain puree through fine sieve into medium bowl.
Add syrup, lemon juice to taste and salt and blend well. Process in ice cream machine according to manufacturers instructions.
Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.)
Scoop sorbet into bowls. Garnish with plums, raspberries and mint.

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