You don’t have to be a pastry wizard or a cookie connoisseur to wow your friends and family with a special dessert. In fact, you don’t even have to spend much time in the kitchen! Our Grilled Pineapple with Lime and Mint, as sophisticated as it sounds, is incredibly simple to make. If you’ve never tried grilled pineapple, you’re in for a real treat. Top it with some fresh raspberries, lime zest and mint. Notice what this dessert is missing: added sugar, white flour and other typical-dessert ingredients. We promise, you won’t miss them a bit. Ingredients: 4 round slices fresh pineapple (½-inch thick) 20 fresh raspberries Finely grated zest of 2 limes 16 leaves fresh mint, chopped Directions: Heat the grill to medium-high. Grill the pineapple 3 to 5 minutes per side, until grill marks form. Dividing evenly top each pineapple slice with raspberries, lime zest and mint. Nutrition information: Makes 4 servings Per serving: 34 calories 0 g total fat 0 g saturated fat 0 g protein 32.4 g carbohydrate 2 g dietary fiber 6 g sugar 0 g added sugar 0 mg cholesterol 1 mg sodium Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness
Blueberry & Raspberry Breakfast Pudding Ingredients 400 g brioche loaf, thickly sliced 100 g unsalted butter, very soft 125 g raspberries 125 g blueberries 350 ml vanilla yoghurt 150 ml milk 3 eggs Zest from ½ lemon 1 tbsp demerara sugar Directions 1Pre-heat oven to 180°C/160°C Fan/gas 4. 2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters. 3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside. 4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes. 5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.
Ingredients:
Crust:
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
1 large egg yolk (reserve white)
3 to 5 teaspoons ice water
Filling:
2 cups raspberries
3 tablespoons sugar
2 teaspoons cornstarch
Directions:
To Make Crust:
Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To Fill Tart:
Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.
1. Preheat the oven to 325°F and line a baking tray with greaseproof paper.
2. Place the raspberries and caster sugar in a small saucepan over a low heat. Stir until the sugar is completely dissolved and cook for a further 2 to 3 minutes until the raspberries have turned to mush. Remove from the heat and pass through a sieve using the back of your spoon to push through. The syrup consistency should be thick. Set aside and allow to cool.
2.Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and sugar completely dissolves. Add the cornstarch, vinegar and coffee extract and gently fold until combined.
3. Pour the mixture onto the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Using a teaspoon drizzle half of the cooled raspberry syrup around the meringue to create a ripple effect. Place the meringue in the pre-heated oven and turn the heat of the oven down to 285°F and leave to bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely. I usually make the meringue the night before to take off the pressure.
4.When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance, as it will soak into the meringue. Gently whip the cream until it thickens and then whisk in icing sugar and the Kerrygold Irish Cream Liqueur. Spoon the filling into the center of the meringue and then add the fresh raspberries followed by the remaining raspberry syrup.
CHEF CLODAGH MCKENNA’S KERRYGOLD IRISH CREAM LIQUEUR PAVLOVA WITH RASPBERRIES
Leaves turn to the most beautiful shades of yellow, orange, and red in autumn — and raspberry leaves are no exception! Leaves make chlorophyll in the sunlight, but as the days get darker, lack of sunlight halts the production of chlorophyll, allowing leaves to change colour.
Foodaware 