View allAll Photos Tagged Raspberry
Our raspberry garden is in the spot at the mouth of our driveway demarkated by the weird decorative fence to nowhere. We planted four canes in there a few years ago, but the gardeners attacked two of them with a bit too much gusto. We'll be putting in a lot more next spring, because we need buckets and buckets of raspberries, not the steady stream of small handfuls we're getting from the two remaining established plants.
I adore the ruby red of fresh summer strawberries and raspberries. They represent all that is wonderful about summer. Sweet, robust and full of flavour! I would quite easily dive head first into a tub of these!!
I really have to stop taking photos of food and come up with something else. But I'll admit trying to come up with different things everyday is a bit of a drain but I promise no more food stuff for a while.
Strobist info:
1 480EX 1/64 power 1/4 CTO snoot/grid high camera left
Completed shot can be found here.
The raspberries on our two managed "bushes" are starting to form and ripen. We expect to harvest at least 5 kilos this year.
Layered Raspberry Mousse
Served 4
1 Syn on Extra Easy
2 sachets of raspberry sugar free jelly crystals
2 tsp powdered gelatine
400g fresh raspberries
225g fat free natural fromage frais
1 tsp vanilla essence
4 tbsp sweetener
Place four wine glasses in the freezer to chill. Dissolve the jelly crystals in 150ml of boiling water according to the packet instructions, then top up with 400ml cold water.
Bring the glasses back out from the freezer, and place about 1/3 of the raspberries in the bottom of each glass. Pour in 1/3 of the jelly and put back in the freezer for 10 minutes to set.
Combine the fromage frais, vanilla essence, half the remaining raspberries, half the remaining jelly and the sweetener in a bowl and add this in a new layer to the glasses. Return to the freezer for 30 minutes to set.
Arrange the rest of the raspberries on top and pour in the last of the jelly. Leave in the fridge for at least two hours to set.