1 1/2 cups sugar 3 tablespoons cornstarch 1/2 teaspoon salt 5 cups fresh raspberries 2 tablespoons finely chopped fresh mint 2 9 inch Pie Crusts 2 tablespoons unsalted butter GLAZE 1 egg white -- mixed with 1 teaspoon water Preheat oven to 375 degrees. Combine the sugar, cornstarch, and salt in a bowl. Toss the berries and mint gently in mixture. Spoon into the unbaked pie crust. Dot with the butter. Moisten pastry edge with water. Roll top crust 1 inch larger then the bottom crust and place over the filling, pressing edges to seal. Flute and cut slits or designs in the top of crust or prick the top with fork. Chill 1/2 hour if necessary. Brush crust with the glaze and bake pie for 40 to 50 minutes. Serve slightly warm or at room temperature. To order Nathalie Dupree Cooks Everyday Meal from a Well-Stocked Pantry
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Raspberry Lemon Mini Cheesecakes Pie Maker Cheekyricho Cooking Youtube Video Recipe ep.1,367
Raspberry and Lemon are great together and when combined in a creamy cheesecake with a jammy butter cookie base what more doe you need. We hope you give this a try.
INGREDIENTS: 1 egg 200g sweetened condensed milk 60g lemon juice 50g raspberries jam tart cookies 20g melted butter
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How to make... Raspberry Goddess Pie...
One of the easiest dessert you will ever make! A brilliant summer inspired Raspberry Goddess Pie. This clip comes from my Irish TV show Kitchen Hero: HomeCooked! :) I'm recording new recipe videos next week so I'd love you to leave me a comment and tell me what you'd like to see more of! :) Get the full recipe here:
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Raspberry Mousse | Sanjeev Kapoor Khazana
Indulge your sweet tooth with this mouthwatering Raspberry Mousse.
RASPBERRY MOUSSE
Ingredients
3 tablespoons raspberry jam 2-3 fresh raspberries + for garnishing 2 tablespoons raspberry crush 4 eggs ¼ cup sugar Juice of 1 lemon 8 tart shells, half baked ¼ cup chopped white chocolate ½ cup fresh cream, warm 1 cup whipped cream Fresh mint sprigs for garnishing
Method
1. Preheat oven to 180º C. 2. Whisk eggs in a double boiler till light. Add sugar and beat till it melts. Add lemon juice and beat till fluffy. Add 2 tablespoons raspberry jam and beat well. 3. Fill tart shells with a portion of the prepared mixture and place them on a baking tray. 4. Put the tray in the preheated oven and bake for 10-15 minutes. Remove from oven and set aside to cool. 5. Mix together chocolate and cream in a bowl. Add remaining raspberry jam and mix well. 6. Add fresh raspberry, crush and mix well. Add whipped cream and fold well. Add raspberry crush and mix well. Refrigerate to chill. 7. Pipe mousse in each baked shell, garnish with a fresh raspberry and mint sprig and serve immediately.
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