Subj : Re: verry berry
To   : Dave Drum
From : Ben Collver
Date : Tue Jul 15 2025 08:28:46

 Re: Re: verry berry
 By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43

DD> And yours are red. But that makes today a good day. I've learned something
DD> new. I mark any day I learn something new as a good day.

Hooray!

DD> Then we have razzleberries....

I have never eaten raspberry chicken, but i've seen photos in cooking
magazines of various dishes with raspberry sauce poured over the plate
in showy ways.  I associate it with gourmet cooking.

I did once make seedless raspberry jam by hand, and with the right
tool it's fairly easy: a cone-shaped canning sieve with wooden
rolling masher.  A stand-less version is shown on the bottom of the
following page.

https://en.wikipedia.org/wiki/Chinoise

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     Title: Rashberry Cream
Categories: Desserts
     Yield: 1 servings

     1 c  Heavy cream
   1/4 c  Sugar *
     1    Egg; 1/2 yolk removed
   1/4 c  Grape juice (or currant
          - juice if you can get it!)
     1 c  Raspberries; fresh or
          - frozen; whole or mashed or
          - pureed or de-seeded, etc. *

 Heat the cream and sugar together, stirring frequently, until sugar is
 dissolved, about 5 minutes. Set aside to let cool. Whisk the egg until
 frothy, then stir in the juice and raspberries. Add this egg and juice
 mixture to the cream, stirring over low heat until it starts to boil,
 about 10 minutes. Remove from the heat and pour the cream mixture
 into serving dishes of your choice. Refrigerate until firm to the
 touch, covering after the cream has cooled. Serve with sugar if you
 wish.

 * Note: Since the recipe doesn't specify an amount of sugar, I guessed
 here, and I liked the results. It's sweet but not overly so. You can
 also taste the cream mixture and add more sugar to the fruit and egg
 mixture, as the recipe suggests.

 ** Note: How to prepare the raspberries wasn't exactly clear - at
 first I thought perhaps whole, but upon another reading the syntax of
 "half a Pint Currant Juice, a Pint of Rashberry" combined with "put
 the Juice and Eggs to it" suggested that raspberry juice might be
 called for. Inspired by fools and because I wanted a little texture
 (and was afraid the mixture might not set with that much liquid), I
 let the frozen raspberries thaw and then mashed them with a fork. I
 liked the way this turned out, but you could also puree the
 raspberries or strain them if you're not a fan of seeds. Because this
 ended up setting fairly firmly, like pudding, I think it would be
 fine with juice. So if you happen to have raspberry juice, then give
 that a try and let us know how it turns out!

 Recipe by Marissa Nicosia

 Recipe FROM:
 <https://rarecooking.com/2016/10/05/to-make-rashberry-cream/>

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