Best Raspberry Melba Sauce Recipes
RASPBERRY MELBA SAUCE
Steps:
- Puree all the ingredients, then pass through a strainer to remove the seeds.
RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE
For a fabulous finish to your meal, serve this beautiful Semifreddo (semi frozen) dessert - sliced, then drizzled wih a delicate raspberry Melba sauce. Every bite is worth celebating!!
Provided by Chef mariajane
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
- SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
- To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
- MAKE AHEAD:.
- Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
- TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.
Nutrition Facts : Calories 397, Fat 14.4, SaturatedFat 8.9, Cholesterol 53.5, Sodium 66.4, Carbohydrate 65.4, Fiber 3.7, Sugar 55.7, Protein 4.3
RASPBERRY MELBA SAUCE RECIPE
Provided by á-170456
Number Of Ingredients 4
Steps:
- Puree all the ingredients, then pass through a strainer to remove the seeds. This recipe yields 2 cups. Nutritional Analysis Per 2-tablespoon Serving: 61 calories, 15g carbohydrates, no protein, no fat, no cholesterol.
BANANA CREPES WITH RASPBERRY MELBA SAUCE RECIPE | CDKITCHEN.COM
A recipe for Banana Crepes With Raspberry Melba Sauce made with frozen raspberries, sugar, lemon, B and B liqueur, cornstarch, water, milk, egg, egg
Provided by @MakeItYours
Number Of Ingredients 24
Steps:
- For Batter: In a blender or food processor, combine all of the ingredients, except the oil, and blend together for 10 to 15 seconds. In a crepe pan, heat the oil on medium-high heat. Spoon 2 tablespoons of the batter into the hot pan to cover the bottom. Cook the crepe for 40 seconds, then turn and cook until set. Repeat the procedure with the remaining batter. As each crepe is prepared, stack and set aside. For Filling: In a medium-sized skillet, combine the butter, sugar, and marmalade and heat until thoroughly melted and combined. Add the bananas and cook gently for 2 to 4 minutes. Stir in both extracts and liqueur and gently mix in the cinnamon. Spread the Raspberry Melba Sauce into the well of each dessert plate. Fill each crepe with the banana mixture and roll up. Place 2 to 3 crepes on top of the sauce and drizzle more sauce over the top. Serve immediately For Raspberry Melba Sauce: In a blender or food processor, combine all of the ingredients, except the dissolved cornstarch, and blend for 10 to 15 seconds. Strain the mixture through a sieve into a medium-sized saucepan and slowly bring to a boil. Add the dissolved cornstarch, stirring constantly, until thickened. Cover and set aside.
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