Raspberry recipes

See our wonderful raspberry recipes, including a raspberry fool recipe from Adam Gray, Dominic Chapman's raspberry soufflé recipe and a raspberry trifle recipe from Paul Heathcote, plus text from Matthew Fort on the different varieties of raspberry.

Fort on Raspberry

I’ve always been a late or autumn raspberry man, myself. They seem to have a headier perfume, a fuller, richer flavour, fatter, juicier fruits, and come in greater numbers than early or summer raspberries. Don’t get me wrong, I’m all for early raspberries, too, with their sharper, crisper edge, needing a heavier weight of cream (double; unpasteurised; Jersey; yellow as buttercups for preference) and sugar than the later arrivals. But I grow autumn raspberries for choice, and the canes are flowering nicely.

Himbo is the variety. It doesn’t much poetry about it, does Himbo. Not like Malling Admiral (late) or Malling Delight (early), Autumn Bliss (late), Glen Moy (early). But its flavour is up there with the finest, matching its copious production, which is not always the case. The deep scarlet fruits should be on song just when I get back from my holidays in September, finding their way into fools, tarts, jams, ice creams, sorbets or just plain with cream and sugar (see above) and even sometimes without cream.

There are also yellow raspberries (Golden Everest, Allgold) and even black or purple raspberries, I’m told. I suspect these to be raspberry frou-frou. I’ve always found yellow raspberries long on promise and short on delivery. They look pretty enough, particularly when mixed with their redder cousins, but their definitely lightweights when it comes to eating.

The finest raspberries I can ever remember eating were some I found growing wild on the banks of the River Spey in Scotland. I picked them into my hat, and ate them as a pudding after grilling a steak and frying up some chanterelles I had found near the raspberries in butter. The raspberries had a sweetness and intensity that lives in my memory.

NB Not to be confused with Tayberries, a blackberry/raspberry cross, loganberry (another blackberry/raspberry cross, named after Judge James Logan of Santa Cruz, California), or a host of other hybrids such as Dewberry, Boysenberry, Youngberry Tummelberry, Sunberry or Silvaberry.

Article written by Matthew Fort

Raspberry recipes

Raspberry and vanilla macaroons with vanilla ice cream Galton Blackiston

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour plus churning and cooling time
Serves:	8

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Raspberry Bakewell tart Adam Gray

Course:	Dessert
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	8

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Chocolate mousse cake with raspberries William Drabble

Course:	Dessert
Complexity:	Medium
Cooking Time:	3 hours 50 minutes
Serves:	16

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Raspberry and lavender crème brûlée Geoffrey Smeddle

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	6

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Red ice, raspberries and vanilla ice cream Lisa Allen

Course:	Dessert
Complexity:	Easy
Cooking Time:	30 minutes plus freezing time
Serves:	4

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Rum baba with raspberries Martin Wishart

Course:	Dessert
Complexity:	Easy
Cooking Time:	45 minutes plus proofing time
Serves:	6

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Raspberry soufflé Dominic Chapman

Course:	Dessert
Complexity:	Easy
Cooking Time:	35 minutes
Serves:	8

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Raspberry trifle Paul Heathcote

Course:	Dessert
Complexity:	Easy
Cooking Time:	40 minutes Plus 30 minutes cooling time
Serves:	8

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Raspberry curd doughnuts Paul Ainsworth

Course:	Dessert
Complexity:	Easy
Cooking Time:	50 minutes plus freezing time
Serves:	6

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Raspberry nougatine, pistachio cream and raspberry reduction Mark Jordan

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Raspberry jelly fool Adam Gray

Course:	Dessert
Complexity:	Easy
Cooking Time:	45 minutes plus chilling and overnight straining
Serves:	3

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Gratin of Scottish raspberries Martin Wishart

Course:	Dessert
Complexity:	Medium
Cooking Time:	40 minutes
Serves:	6

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Raspberry vinegar Josh Eggleton

Course:	Other
Complexity:	Easy
Cooking Time:	30 minutes plus 10 days maturing
Serves:	10

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Hazelnut macarons with raspberry sorbet and rose opaline Stephen Crane

Course:	Dessert
Complexity:	Medium
Cooking Time:	2 hours 20 minutes plus freezing
Serves:	6

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Lemon posset with raspberries and shortbread Matthew Tomkinson

Course:	Dessert
Complexity:	Easy
Cooking Time:	20 minutes plus overnight setting time
Serves:	8

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Eton mess Marcus Wareing

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 30 minutes
Serves:	4

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Manchester tart Marcus Wareing

Course:	Dessert
Complexity:	Medium
Cooking Time:	3 hours 10 minutes
Serves:	6

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Mixed berry trifle Mark Dodson

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes plus setting time
Serves:	8

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English trifle with a sorbet of Norfolk raspberries and sugared nuts Galton Blackiston

Course:	Dessert
Complexity:	Challenging
Cooking Time:	2 hours plus overnight preparation
Serves:	8

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Peach melba with vanilla mousse, raspberry macaroon and raspberry sorbet Phil Fanning

Course:	Dessert
Complexity:	Challenging
Cooking Time:	2 hours plus freezing
Serves:	6

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Raspberry and strawberry mille feuille, orange tuile, cream patissière, lemon verbena ice cream Morgan Meunier

Course:	Dessert
Complexity:	Easy
Cooking Time:	2 hours 15 minutes plus freezing
Serves:	8

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Scottish raspberries on an iced crème fraiché mousse Phil Carnegie

Course:	Dessert
Complexity:	Easy
Cooking Time:	45 minutes plus freezing
Serves:	4

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Summer pudding with thick Jersey cream Shaun Rankin

Course:	Dessert
Complexity:	Medium
Cooking Time:	40 minutes plus overnight chilling
Serves:	4

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White chocolate and raspberry floedebolle Christoffer Hruskova

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 30 minutes plus setting time
Serves:	4

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Yoghurt and vanilla Eton mess Matthew Tomkinson

Course:	Dessert
Complexity:	Medium
Cooking Time:	30 minutes plus baking time
Serves:	6

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