View allAll Photos Tagged Raspberry
Ripe fruits of european raspberry (Rubus idaeus).
Dojrzałe owoce maliny właściwej (Rubus idaeus).
7 Days with Flickr - Mondays : Free theme.
Thank you everyone for your visits, faves, and kind comments
Even at this time of year I have a few rose bushes still bloooming! This is one of my favourites with its beautiful raspberry perfume & colour, plus it's the size of my hand! Simply gorgeous, happy Sunday my friends =)
I was picking raspberries in my garden when I glanced down at my tub to see this Green Shieldbug wandering over the fruit. I must have picked him with one of the raspberries unnoticed - yesterday the same thing happend with a Birch shieldbug - I seem to have developed a new collecting method. Anyway, I thought he looked good on the red backdrop so grabbed a few snaps.
More in comments.
A small experminent of mine to see how does something on a surface. The same model I did then with a different color.
SONY DSC
Day 348. This is all that is left from the raspberries our neighbor brought us from her garden. I could easily eat fresh berries every day.
In the recipe book, 18cm mould is used, but I made it with smaller ones(6cm)
*Recipe* makes 18cm mousse cake ( I made 6cm x 4 )
*Ingredients*
(Raspberry mousse)
200g raspberry puree
200cc fresh cream
6g gelatin sheet
50g granulated sugar
2 tablespoon lemon juice
some raspberries for putting into the center.
(Lemon mousse)
200cc fresh cream
120cc lemon juice
100cc milk
70g granulated sugar
6g gelatin sheet
*Preparation*
＊cover the bottom of the each mould with plastic film, and fix it with a rubber band.
(in the recipe book, sponge cake was put in the bottom, but I didn't want to bake the sponge cake, so I made this mousse cake without the sponge :p)
but if you use larger mould, using sponge cake will be better.
raspberry mousse
soak gelatin sheets in cold water until it becomes soft.
put the raspberry puree, granulated sugar, and lemon juice into the pan, and cook until boils, and set aside.
add the gelatin sheets into the pan, and mix well, and transfer it to another bowl.
whip the 400cc fresh cream until soft peaks form, and add the half into the raspberry bowl, and mix well.
pour it to the half of the mold and put it in the fridge at least for 3 hours.
and also, put the another half of the cream in the fridge(for the lemon mousse)
lemon mousse
soak gelatin sheets in cold water until it becomes soft.
put lemon juice, milk, and sugar into the pan and cook until boils, and set aside.
add the gelatin sheets into the pan, and mix well. and transfer it to another bowl.
add the remaining whipped cream, mix well.
put the raspberries on the raspberry mousse.
pour the lemon mousse mixture, and refrigerate.
I like to freeze some of our garden raspberries for eating at this time of year.
Thank you all so much for sharing your quality photos which is a great way to see and keep in touch with the world from home. Also for your kind comments and favours which are much valued.
I am not able to take on any more members to follow or to post to groups. I prefer not to receive invites to groups