View allAll Photos Tagged raspberry
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
One of my gorgeous scented roses. I wish you could smell its perfumme. Wishing everyone a fabulous day =)
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.
Textures credits:
- Les Brumes with www.flickr.com/photos/lesbrumes/3247755555/
and www.flickr.com/photos/lesbrumes/3431525994/
- Dancingshiba with www.flickr.com/photos/dancingshiba/3583515284/
- Myself with www.flickr.com/photos/crumpets74/3801328959/in/set-721576...
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.
A fabulous sunrise a Loch Rusky. You can walk around the edge pretty well if you don't mind the tussocks as part of a bit of the daily exercise. A nice place to be alone. The snow and ice were lovely as the dawn sky lit up nicely. The crescent moon was in the perfect place for once.
The Raspberry bushes sit dormant in the Winter weather at Abbotsford, B.C. No Raspberries for a few months!
Playing around with the flash again. Off camera this time. Quite happy with the result for another experiment.
Up until the rain yesterday we've had some lovely hoar frosts here in the last few weeks. The lovely pre-dawn glow was beautiful as it radiated onto the delicate frost-laden grasses.
I found it in the forest, during the walk with my dog, and I was very surprised, 'cos I did not know that these fruits can be found in nature here. I thought they only grew in gardens :)
Black raspberry (Rubus occidentalis) is a species of Rubus native to eastern North America. The plant grows in disturbed areas, especially those that are logged or cut. It is also found in meadows, and near streams and lakes, trails or roadways. The round-shaped fruit is a 12 to 15 mm in diameter, it is edible, and has a high content of anthocyanins and ellagic acid. The center for black raspberry production is in the Willamette Valley in Oregon. The berries are typically dried or frozen, made into purées and juices, or processed as colorants. Fresh berries are also marketed in season.
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Czarne maliny znalezione w lesie podczas spaceru z psicą (tak, to malina, nie jeżyna). Zaskoczyłam się bardzo, bo nie sądziłam, iż te owoce można spotkać w naturze. Wydawało mi się, że jest to wyłącznie odmiana hodowlana :)
Czarna malina (Rubus occidentalis) to krzew jagodowy pochodzący z Ameryki Północnej, blisko spokrewniony ze znacznie popularniejszymi malinami właściwymi (czerwonymi) i jeżynami. Owoce czarnej maliny są smaczne, nadają się zarówno do bezpośredniego spożycia jak i na przetwory. Można z nich przygotowywać soki, dżemy oraz używać do dekoracji ciast i deserów. Posiadają wyjątkowe właściwości zdrowotne i odżywcze. Zawartość antocyjanów w czarnej malinie pięciokrotnie przewyższa ich zawartość w malinie czerwonej. Owoce czarnej maliny są też bogate w substancje przeciwzapalne oraz przeciwbakteryjne.