Create tasty treats and delicious drinks with our fabulous raspberry recipes. Whether you want to wow your guests or spoil yourself turn your raspberry crops into culinary classics.


Raspberry Fizz

by | January 25th, 2021 | Raspberry recipes

Raspberry fizz

Raspberry fizz

thompson & morgan logoThompson & Morgan
Jazz up your summer party, wedding reception or just enjoy in the comfort of your garden. Create a real taste of summer from your home grown raspberries.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 4
Calories 135 kcal

Ingredients
  

Instructions
 

  • Crush the raspberries in a mortar and pestle or in a bowl with the end of a rolling pin.
  • Divde the crushed raspberries into 4 champagne/prosecco flutes, add 25ml of the liqueur per glass and fill with champagne/prosecco. If you want to add some flair to your drink top with more fresh raspberries, rose petals and a few fresh mint leaves.
  • Serve to your guests or enjoy the taste of summer yourself.

Nutrition

Calories: 135kcal
Keyword champagne, liquer, prosecco, raspberries, raspberry
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Vegan raspberry mousse

by | January 25th, 2021 | Raspberry recipes

Vegan raspberry mousse

Vegan Raspberry Mousse

thompson & morgan logoThompson & Morgan
Fruity, light and really perfect as a summer dessert. Bursting with fresh raspberrys and coconut.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Servings 4

Ingredients
  

  • 80 ml aquafaba
  • 150 g coconut cream
  • 1 tsp lemon juice
  • 50 g caster sugar
  • 240 g raspberries
  • 1 tsp vanilla extract

Instructions
 

  • Wash, then sieve your raspberries over a small bowl to get rid of the seeds and create a raspberry puree.
  • Whisk the vanilla extract and coconut cream together in a bowl or use a blender. When done, put to one side.
  • Place the aquafaba in a clean glass or metal bowl. Add a teaspoon of lemon juice. and whisk into stiff peaks.
  • Slowly add the sugar to the whipped aquafaba, whipping well after each addition
  • Fold the stiff aquafaba into the raspberry mixture until the two are well mixed. Be careful not to knock the air out of the mixture. The mixture may deflate a little bit, but that’s normal. Divide the mixture between 4 glasses and place them in the fridge for at least 8 hours (or overnight) to set.
  • Once the mousse has set, top with fresh raspberries just before serving. Eat within 2 days.
Keyword dessert, mousse, raspberries, raspberry
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Raspberry tartlets

by | January 25th, 2021 | Raspberry recipes

Raspberry tartlets

Raspberry tartlets

thompson & morgan logoThompson & Morgan
An impressive summer dessert that utilises your allotment fruit. Great for entertaining or as an additon to an afternoon tea selection
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Servings 8

Ingredients
  

  • 100 g butter cut into small pieces
  • 2 eggs
  • 2 tbsp icing sugar
  • 200 g plain flour
  • 75 ml double cream
  • 150 ml whole milk
  • 25 g caster sugar
  • 1 tsp vanilla extract
  • 450 g raspberries
  • 4 tbsp raspberry jam
  • handful mint leaves

Instructions
 

  • Preheat the oven to 200C/180C Fan.
  • Start with the pastry: Add 175g flour, icing sugar and butter to a food processor. Pulse until the mixture looks breadcrumby. Add one egg and blend again until the mixture forms a ball.
  • Dust a work surface and rolling pin with flour. Roll out the pastry. Divide the pastry into eight rounds which are slightly bigger than the tins. Pop the pastry rounds into the tins and put in the fridge for 20 minutes.
  • Prick the pastry bases with a fork, top with baking paper, fill with baking beans or rice and blind bake in the oven for 10 minutes. Carefully remove the baking beans and baking paper and return the bases to the oven for 5 minutes, until they have turned a golden-brown. Put to oneside to cool.
  • Make the Crème pâtissière: Pour the milk and vanilla into a saucepan. Heat until it is about to boil. Remove from the heat.
  • Add sugar, 25g flour and one egg to a mixing bowl and whisk together. Whisk in half the hot milk and continue whisking until smooth. Pour in the remaining milk.
  • Put the mixture back into the saucepan and cook on a low heat, continuously stirring until thick.
  • Pour into a bowl, cover and chill in the fridge until cold. Once cool pour in the double cream, while whisking. Spoon the freshly made crème pâtissière into the tart cases and cool in the fridge.
  • Time to make the glaze. Heat the jam in a saucepan with a tbsp of water and whisk togerther. Sieve into a small bowl.
  • Brush the raspberries with the glaze and arrange them on top of the tartlets to finish. Serve with a few mint leaves and enjoy.
Keyword raspberries, raspberry, tartlet, tartlets
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Homemade Raspberry Jam

by | January 25th, 2021 | Raspberry recipes

Homemade raspberry jam

Homemade raspberry jam

thompson & morgan logoThompson & Morgan
An easy recipe for a novice jam maker. Another way to utilise your spare, tasty allotment crop.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Calories 39 kcal

Ingredients
  

Instructions
 

  • Prepare and sterilise your jars. Put a plate in the freezer to chill which will be used later to test the consitancy of the jam. Put half the raspberries into a pan with the lemon juice. Mash the berries whilst over the heat and leave to cook for 5 minutes. Sieve the cooked berries over a bowl to catch the juice. Press the pulp through the sieve until you are left with just seeds.
  • Pour the sieved fruit back into the pan and stir in the sugar. Heat gently and add the remaining raspberries. Bring to the boil, and rapidly boil for 5 mins. Collect your chilled plate, remove the jam from the heat and spoon some jam onto the plate. Push the back of a spoon through the jam and check that it wrinkles and has the consistancy of jam. If it doesn’t, boil for a couple more minutes and repeat the test.
  • Stir well as it cools to reduce the amount of sediment that appears on the top of the jam. Divide the jam between the jars and seal. It will keep unopened for a year, although the lovely bright colour will fade a little over time. Once open, keep refridgerated.

Nutrition

Calories: 39kcal
Keyword homemade, jam, lemon, raspberries, raspberry
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