Best Warm Raspberry Sauce Recipes

WARM RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.

LEMON SOUFFLES WITH WARM RASPBERRY SAUCE

Steps:

• Preheat a conventional oven to 375 degrees or a convection oven to 350 degrees. Butter six 10-ounce souffle dishes, then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
• Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and whisk until thick like a pudding, 3 to 4 minutes. Whisk in butter and lemon juice.
• Whisk whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar and beat until stiff peaks form. Stir one-third of the whites into yolk mixture. Gently fold in remaining whites using a rubber spatula.
• Fill each souffle dish to the top; smooth. Run your thumb around edges to remove batter from rims.
• Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar and serve immediately with raspberry sauce before souffles lose their height.

WARM RASPBERRY RED WINE SAUCE FOR FISH, CHICKEN, OR PORK

Steps:

• Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
• Bring to a boil for 3 or so minutes.
• Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
• Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
• Stir in chipotle powder to taste.
• Set aside to cool.
• Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.
• Enjoy!

CHOCOLATE DECADENCE WITH WARM RASPBERRY SAUCE

Steps:

• Preheat oven to 350°.
• Line a springform pan with parchment or wax paper and brush with melted butter.
• Wrap bottom and sides of pan in aluminum foil to prevent leaks.
• Place springform pan in a larger pan.
• In a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
• Add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
• Set aside and allow to cool.
• With electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
• Gently fold chocolate mixture into eggs.
• Spoon batter into prepared pan.
• Pour very hot water into larger pan to come halfway up side of springform pan.
• Bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
• To unmold cake, gently heat bottom of springform pan over a small flame or stove top.
• Cut around the edges; remove sides of pan.
• Invert onto a serving plate.
• Gently remove pan bottom and parchment.
• With electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
• For the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
• Turn down temperature; cook 20 minutes over very low heat.
• Purée in blender and strain mixture through a fine sieve to remove seeds, if desired.
• To serve, cut cake into slices and place a slice on a dessert plate.
• Drizzle top and plates with the warm sauce.

CHOCOLATE SOUFFLE WITH WARM RASPBERRY SAUCE

Steps:

• 1. In medium saucepan, bring milk to a boil. Remove from heat and set aside. 2. In large mixing bowl, combine potato starch and sugar. Add egg yolks and vanilla and whisk until well combined and lighter in color. Whisking constantly, add the hot milk in a slow steady stream. Return milk mixture to the saucepan and bring to a simmer, stirring constantly, until thickened, about 1 to 2 min. Melt chocolate by chopping it up and microwaving for about 1 min on defrost, stir and repeat 2 more times. Add the chocolate to the saucepan and stir until combined. Cool chocolate mixture until tepid. 3. Gently fold the egg whites into the chocolate mixture, a third at a time. Transfer to a buttered, parchment paper collared and sugared 1-quart souffle dish. Bake in a preheated 375 oven for 30-35 min (12-15 min in individual molds) Dust with powdered sugar before serving. 4. For the raspberry sauce: In heavy-bottomed saucepan, combine berries, sugar, lemon juice and bring to a boil. Reduce heat and add the Grand Marnier and simmer until slightly thickened, about 10 min. Strain through a fine mesh strainer to remove seeds. Place sauce in a squirt bottle for garnishing the plates and dessert.