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Rubus idaeus (Rosaceae - Rosacées )
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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
Raspberry derives its name from raspise, "a sweet rose-colored wine" (mid-15th century), from the Anglo-Latin vinum raspeys, or from raspoie, meaning "thicket", of Germanic origin.[1] The name may have been influenced by its appearance as having a rough surface related to Old English rasp or "rough berry".
Cold weather has lowered the freezing level on the local mountains. The Raspberries in the foreground are ready for some Spring weather.
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
Norway
During our hikes through southern and central Norway we often came across wild raspberries and could not resist them.
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.