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Raspberry Liqueur

RecipeFeed.com — 2008-08-19T21:24:48+01:00

1 pt Fresh raspberries
2 1/2 c Vodka
1 Vanilla bean
1/4 t Whole allspice
1/2 c Sugar syrup (see recipe)
Select full coloured and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries). Season is May to July. DO NOT wash until ready to use as water causes mold to form. Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean, and allspice. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through dampened cleesecoth squeezing as much juice as possible. Pour back in bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks. Yield: 1 pint plus Container: Wide mouth quart jar

Raspberry Liqueur I

RecipeFeed.com — 2008-08-19T21:24:48+01:00

4 c Clean dry raspberries
4 c Brandy
2 c Sugar
1/2 c Water
Put the raspberries into a jar and cover with the brandy. Seal and store on sunny windowsill for 2 months. Put the sugar in a saucepan with the sugar and heat only enough to dissolve the sugar. Pour the syrup onto the raspberry liqueur. Strain and bottle.

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Raspberry Truffle Trifle

RecipeFeed.com — 2008-08-19T21:24:48+01:00

1 7-in (18 cm) sponge cake
1/2 c Raspberry liqueur
1 c Whipping cream
----------------------------------CUSTARD---------------------------------- 3 c Milk
3/4 c Light cream
3 Eggs
1/2 c Granulated sugar
1/4 c All-purpose flour
3 tb Raspberry liqueur
1 1/2 ts Vanilla
------------------------------RASPBERRY SAUCE------------------------------ 2 pk Unsweet. frozen raspberries
- thawed (300 g size pkg) 1/4 c Icing sugar
2 tb Raspberry liqueur
--------------------------CHOCOLATE TRUFFLE SAUCE-------------------------- 8 oz Semisweet chocolate
- coarsely chopped 3/4 c Whipping cream
1/4 c Raspberry liqueur
You'll want a 12-cup (3 L) serving bowl -preferably glass- for this extravagant dessert. Raspberry Sauce: In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.) CUSTARD: In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on
surface and let cool to room temperature. ( Custard can be refrigerated for up to 8 hours.) CHOCOLATE TRUFFLE SAUCE: In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature. ASSEMBLY: Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.

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