- Prep Time:15 min.
- Cook Time:15 min.
- Serves:4
When it comes to Valentine's Day, dessert for breakfast makes perfect sense! Especially when it's paired with our Bacon Asparagus Strata with Roasted Red Peppers. Picture these two beauties delivered to someone's bedside in the morning (maybe yours!). Read more at our Valentine's Day Breakfast article.
Foodie Byte
You can substitute sugar cookies for almond cookies if they are hard to find. Be sure to measure the cookies after you crush them.
Ingredients
4 cups fresh raspberries
1/2 cup granulated sugar
2 cups crushed Almond cookies (store bought)
4 tablespoons sanding sugar
Preparation
Preheat oven to 350 degrees.
Set 4-8 raspberries aside for garnish
Take remainder of raspberries and put into saucepan with sugar.
Cook down over medium heat for five minutes; mixture should still have some berry chunks.
Set aside.
Take cookies and, using a food processor, pulse them into crumbs (alternatively, put into a storage bag and use a rolling pin to crush the cookies).
Add one cup of cookies and to the raspberry puree.
Prepare four ramekins by lightly greasing with butter.
At the bottom of each ramekin, put a layer of crushed cookies to create a bottom crust, and gently pat it into place.
Spoon in the raspberry mixture until close to the fop of the ramekin.
Add a layer of cookie crumbs to the top to create a flat, even top crust. Add more cookies according to personal taste for a thicker crust.
Repeat for all four ramekins.
Place the four ramekins on a cookie sheet and slide into the oven.
Bake for 15 minutes at 350 degrees.
Remove from oven.
While still hot, place 1-2 fresh raspberries in the center and press in for decorative garnish.
Sprinkle 1 T. sanding sugar around the top while still hot.
Serve warm or cold, alone or with cream, milk, a little chocolate, whipped cream or even ice cream!
source FoodChannel http://ift.tt/2lscMr3
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