Tag: raspberry

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raspberry passionfruit popsicles

Hi! We’re back! But before I can write about our wedding (perfection!) and our trip (incredible!), it’s Popsicle Week! Popsicle Week summons food bloggers from all corners of the Internet to converge upon the genre that is icy desserts on a stick, and it is a glory to behold. You might remember past novelties like Pimm’s Cup popsicles, Stout Creamsicles and Chipwiches, and those are from just this semi-neglected blog alone. The rest of the crew puts forth an even more impressive offering, and some of my favorites from this year are linked down below.

This popsicle was inspired by a tartlet we had in Paris. Passionfruit and raspberry are such a happy match. Plus, PARIS. (How stoked am I that I now get to reference things I ate in Paris?! So stoked.) If it’s good enough for the French, it’s good enough for me.

passionfruit-popsicles

These pops are tart, refreshing and adorable. They’ve got little berries in the top because that’s cute, and you’ve got to wait at least an hour to pour on that second layer of fruit puree so it looks even more precious. Give your popsicle a lime slice halo for its photo op and then can you can call it a day.

Raspberry and Passionfruit Popsicles
For the passionfruit part of the pop
14 oz passionfruit puree (Passionfruit is tragically underrepresented in US grocery stores. I find my passionfruit puree in the freezer section of our latin grocery store. It’s called maracuyá in Spanish)
1/2 cup sugar (or to taste, I like these tart, but you might want a bit more sugar)
2 tablespoons vodka (optional, to make slightly less icy)
a pinch of salt
fresh raspberries for stashing in the top (optional)

For the raspberry part of the pop
6 oz fresh or frozen raspberries (1 small carton of fresh)
1/4 cup cold water
1/8 cup sugar
1/2 lime, juiced

In a blender, combine passionfruit puree, sugar and vodka (if using) and puree until quite smooth, about a minute or two. Put three raspberries into each popsicle mold. Pour the passionfruit mixture into your popsicle molds on top of the raspberries, until they are about two-thirds full. Freeze for an hour before you add the second layer.

While the passionfruit part of your pop is freezing, puree the raspberries, water and sugar in the blender. Stir in the lime juice. After the passionfruit layer has solidified enough as to not mix when you pour on the raspberry layer, top each pop off with a layer of raspberry deliciousness and stick in your popsicle sticks. Freeze overnight and then enjoy!

passionfruit-popsicles-2

Other pops I’m eyeing …

Coconut Matcha Blueberry Pops from GirliChef

Spicy Tequila Sunrise Popsicles from Floating Kitchen

Vegan Chocolate-Dipped Avocado Popsicles from Dula Notes

4-Ingredient Strawberry Cream Pops from Hungry Girl Por Vida

As always, we send a virtual hug to Billy from Wit and Vinegar for organizing the thrilling, frostbitten fiesta that is Popsicle Week. Be back soon!

-Emily

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Recipes

raspberry napoleon

This was my first napoleon. I made it for a dinner party with friends. It was delicious and even road public transit (though I’d probably recommend serving it at home – wrapped securely in plastic wrap it does travel, but only ok). Easy to prepare once you’ve mastered pastry cream, this napoleon is summery and delightful. Like a pie, but better! You can make it a few hours ahead and just take it out of the fridge 30 minutes before serving.

Raspberry Napoleon 
1 sheet puff pastry (I used store-bought and it was just fine)
2 T corn syrup
2 cups pastry cream
1 pint raspberries

Preheat an oven to 400 degrees. Cut the puff pastry sheet into thirds. Place on a baking sheet and poke with a fork all over. Cook 15, until just browned. Brush with corn syrup and return to the oven for another 5 minutes. Cook until golden brown.

For the pastry cream
2 cups whole milk
1/2 vanilla bean, split in half and scraped
1/4 teaspoon salt
4 T corn starch
1/2 cup sugar
2 eggs
4 T butter
In a medium saucepan over low heat, heat the milk, vanilla bean and salt until just under a boil. In a medium bowl, whisk together the corn starch, sugar and eggs. Temper the eggs with the hot milk by slowly ladling the milk into the egg mixture.

Pour the egg and milk mixture back into the saucepan. Heat over low heat until it thickens, whisking constantly. It can over cook very easily so be sure to pay close attention to the custard. When the custard can coat the back of a spoon, remove from the heat and pour through a mesh sieve back into the bowl.

Once the custard has cooled slightly, add the butter one tablespoon at a time making sure to mix completely before adding the next tablespoon. Once all of the butter has been added, let the cream cool and place in the fridge or assemble the napoleon.

To assemble the napoleon

Place a layer puff pastry on a plate and top with a layer of pastry cream. Top with another layer of puff pastry and then another layer of pastry cream.

Place the raspberries in rows in the pastry cream and top with another layer of puff pastry dough. The napoleon can be assembled up to six hours in advance and refrigerated. Bring up to room temperature before serving and cut deliberately with a serrated knife.

-Emily

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raspberry buttermilk cake

Oh, I love this cake. Discovered on Smitten Kitchen a while back, I’ve already made it several times this berry season. Deb calls it an everyday cake, and she’s right, it is the perfect cake for breakfast, for a BBQ, for a light dessert. And, it’s easy to throw together. I’d advise you to double the recipe and bake two if you plan to bring it somewhere—it’s so good you’ll want leftovers just for yourself when you get home.

Raspberry Buttermilk Cake, from Smitten Kitchen, originally adapted from Gourmet 
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (or any other berry you please)

Preheat an oven to 400°F. Butter and flour an 8″ round pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In the bowl of an electric mixture, beat butter and 2/3 cup (146 grams) sugar at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk and mixing until just combined. Spoon batter into cake pan, smoothing top. Place the raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

 

Bake until cake is golden, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Enjoy!

And a fabulous tip from Deb of Smitten Kitchen—if you don’t have buttermilk on hand, add 1 tablespoon vinegar or lemon juice to 1 cup of milk and let it sit for 10 minutes until it clabbers. Instant buttermilk!

-Emily

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Recipes

lemon raspberry muffins

These muffins may look familiar … And that’s because I made them just a few weeks ago with blackberries in place of the raspberries.  The lemon muffin is delicious and the raspberries are an even better topping. Just make them!

You can find the original recipe here. Follow that and just replace the blackberries with raspberries at the last step.

-Emily