#raspberry
Ingredients
- 12 oz. fresh or frozen raspberries (thawed)
- ¾ cup water
- ½ cup sugar
- 2 tbsp cornstarch
- A pinch of salt
Instructions
- In a small saucepan, bring the raspberries and water to a boil. Reduce heat, and let simmer for 5 minutes.
- Remove from heat.
- Press raspberries through a sieve and discard seeds. Let cool.
- In the same pan, combine the sugar and cornstarch. Stir in the cooled puree, and stir until smooth
- Bring the mixture to a boil and cook for 2 minutes or until thickened.
- Transfer mixture to a separate bowl and let cool completely
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Ready for the summer now that this has arrived #skullglass #summer #gothic
#gothiclife #gothstyle #loveskulls #gothicstyle #raspberry #funlight #dragenshule #skull #skullsforlife #gothforlife
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7″ round tin
Oven at around 160C (fan oven)
2 eggs, as much margarine, as much sugar (white and dark brown mixed), nearly 1 egg’s worth of cocoa powder, enough self-raising flour to make the cocoa up to eggs’ worth, some frozen raspberries, some extra white sugar
50ml double cream, 50g dark chocolate, raspberry sprinkles
Cook up the raspberries with some sugar until bubbling and thickening
Make cake with the rest of the ingredients, stir through the raspberry. Bake until it seems slightly underdone.
When cake cool, bring cream to nearly boil then stir in chocolate. Spread over cake and sprinkle over sprinkles
Painted my favourite fruits!
It took such a long time. ;-;
Working from office has its own benefits - THE VIEW
After work I was so hungry I couldn’t stand hunger. I needed to take something and this something was a big bowl of rice noodles with tofu and vegetables in the most delicious vegan broth I ever tried. A very unusual ingredient was mint in the bowl but it was very on point
