As you bite into the truffle, you’ll experience a thin crack, smooth filling as well as a zing of berries. For a melt-in-your mouth moment, serve truffles at room temperature. 

Chocolate raspberry truffles

Makes 12 

Ingredients

For the berry compote: 

1 cup (200g) frozen raspberries
1 Tbsp lemon juice
2 Tbsp sugar

For the truffle mixture

300g dark chocolate
2 Tbsp (30g) butter
½ tsp (2.5ml) vanilla essence
⅗ cup (150ml) cream
½ tsp (2.5ml) flaky salt

For the coating

150g dark chocolate
2 tsp (10ml) coconut oil
Handful freeze-dried strawberries + torn raspberries, for garnish (optional)

Method

1. Add compote ingredients to a pot over medium heat and bring to a simmer, stirring. Reduce for 15 minutes until the mixture has turned from a thin juice into a thickened, jammy consistency. Remove and set aside to cool. 
2. Pour the compote into a resealable plastic bag and lay flat to freeze for 2 hours.
3.  Chop chocolate evenly and finely. Place in a bowl with the butter and vanilla. 
4.  Heat cream until scalding hot. Pour over chocolate and set aside for 5 minutes to melt.
5.  Whisk to bring together into a smooth ganache (if there are chunks remaining, microwave for 10 seconds at a time, stirring in between, until completely melted). Stir through the salt. 
6.  Refrigerate mixture for about 1 hour to thicken into a scoopable consistency.
7.  Once firm, scoop 2 Tbsp of mixture into your hand, then use your thumb to make a hollow ball shape.
8.  Remove compote and spoon ¼ – ½ tsp into the hollow of the chocolate, then gently fold chocolate over to seal. Refrigerate to chill. Repeat with remaining truffles, working in batches, to make 12. 
9.  Once chilled, lightly roll each truffle between your palms to smooth over. Chill all for another 30 minutes.
10.  To coat, melt together chocolate and coconut oil.Arrange a lined baking tray.
11.  Place a truffle on a fork, dip in chocolate and allow excess to drip off. Place on baking paper and remove utensil. Repeat with remaining truffles.
12.  Once hardened, add a drizzle of any leftover chocolate to the tops of each truffle.
13.  Before the drizzle hardens, sprinkle crushed freeze-dried strawberries and torn raspberries over the truffles.

Cook’s tip:

Instead of making a compote from scratch, spoon small blobs of store-bought berry jam into a container and freeze or fill with a frozen raspberry for less mess.  

Recipes & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Also read: Microwave magic: Gooey peanut butter & chocolate cups 

The post Chocolate raspberry truffles appeared first on MyKitchen.

Peanut butter and raspberry jam get wrapped inside these fluffy buns for a salty-sweet American treat. 

PB & J cinnabuns

Makes 15 

Ingredients

3⅓ cups (500g) all-purpose flour
1 sachet (10g) instant yeast
¼ cup (55g) caster sugar
1 tsp (5ml) fine salt
1 cup (250ml) lukewarm milk + extra for glazing
½ cup (125g) butter, melted
1 egg
1 egg yolk 

For the filling: 

¾ cup (210g) peanut butter
1 tsp cinnamon
½ cup (150g) raspberry jam 

For the glaze: 

½ tub (115g) medium-fat cream cheese, at room temperature
¼ cup (60g) butter, at room temperature
2 cups (260g) icing sugar, sifted
2 Tbsp (30ml) warm water
Pink food colouring (optional)
Freeze-dried raspberries or strawberries (optional) 

Method

1. To make the dough, place dry ingredients in the bowl of a stand mixer. (You can also mix and knead this dough by hand.)
2. Add milk and butter in a gradual stream while the paddle is running until a soft dough forms. Add eggs and mix well. 
3. Knead dough for 8-10 minutes until smooth. The dough should spring back quickly when poked. 
4. Cover and leave to proof for 1 hour or until doubled in size.
5. Knock down, folding the dough over itself to remove air pockets. Roll out on a floured surface to a 50x35cm rectangle. 
6. Warm up peanut butter for 10-20 seconds in the microwave (it shouldn’t be completely runny) and stir in the cinnamon. 
7. Spread out peanut butter over the dough, leaving a 2cm border uncovered on one of the long edges. Spread the jam on top of the peanut butter. 
8. Roll up into a log, using the uncovered dough edge to seal it closed. (Place in the fridge for 20 minutes if the dough is too soft to handle at this point.)
9. Slice the log into 15 buns.Place buns cut-side facing up in a deep, 35x22cm baking tray lined with baking paper. (Leave 3cm gaps between buns.) 
10. Cover and proof for another 30 minutes until risen and puffy.
11. Preheat oven to 180°C.
12. Glaze buns with a little milk and bake for 28-30 minutes or until golden brown.
13. Meanwhile, whisk together the cream cheese and butter using an electrical whisk. Add the icing sugar in two batches, whisking until smooth. Add warm water and food colouring, if you like, and whisk to incorporate. 
14. Spread icing over the buns as soon as they come out of the oven. Leave to cool for 15 minutes. 
15. Serve warm topped with crushed dried berries, if you like. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Buttermilk berry cake with whipped ganache

The post PB & J cinnabuns appeared first on MyKitchen.

This pink raspberry lemonade is a refreshing fizz to cool you down while outdoors. 

Pink raspberry lemonade

Makes 1L cordial 

Ingredients

10 lemons, juiced
1½ cups white sugar
1½ cups water
100g raspberries 

For serving: 

Ice
Mint sprigs
Lemon slices
2-3L sparkling or soda water 

Method

1. Combine water and sugar in a pot and bring to a simmer, just long enough to melt the sugar. Remove and cool. 
2. Juice the lemons (you should have about 350ml juice) and strain. 
3. Combine lemon juice and raspberries then blitz together. Strain the mixture into cooled syrup. 
4. Place cordial in a 1L jar or bottle.
5. To serve, pour 30-60ml of lemonade cordial over ice and top up with sparkling water or soda water. Garnish with lemon slices and mint. 

Cook’s note: You can swap out fresh berries for defrosted raspberries in this recipe, if you like.

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Essential pieces to pack for your picnic

The post Pink raspberry lemonade appeared first on MyKitchen.

Show off this Christmas with frozen desserts that have ‘zero chill’ and don’t hold back.  This frozen raspberry ripple cake will be the highlight of your festive feast.

Frozen raspberry ripple cake 

Serves 12-15  

The meringue that enrobes this cake will insulate the ice cream, keeping it frozen for longer so you can make a dramatic entrance with your dessert.  

Ingredients

1 large packet (350g) frozen raspberries
2 Tbsp (30ml) honey
1½ tubs (about 2.5L) vanilla ice cream 
2 boxes (500g) vanilla cake premixes + ingredients listed on the box
Raspberries and edible gold shimmer, for serving  

For the meringue topping  

5 egg whites
1¼  cup (275g) castor sugar 
Seeds from ½ vanilla pod  

Method

1. Remove ice cream and raspberries from freezer to soften for 8-10 minutes. 
2. Blitz frozen raspberries and honey until smooth, using a jug blender or stick blender. 
3. Ripple berries through softened ice cream, careful not to overmix in order to retain a marble effect. 
4. Line two ice cream tubs with cling wrap and divide ice cream between two tubs. Flatten tops and freeze for 3-4 hours or until solid. 
5. Prepare cake batter according to packet instructions. 
6. Pour into a 20cm square cake tin lined with baking paper. Bake as per packet instructions. Cool completely.
7. Cut the tops off cake to create a flat surface. Using the lid of ice cream tub as a guide, cut cake into rectangles.
8. Unmould prepared ice cream and place each on top of a cake, then stack cakes on top of each other. Gently squeeze to secure and return to freezer overnight.
9. To make the meringue, whisk egg whites and salt until stiff peaks form using an electrical whisk. Add sugar one heaped tablespoon at a time, whisking continuously until glossy and stiff peaks form (this can take about 12-15 minutes). To test if it’s ready, rub some mixture between your fingers to check all sugar granules are dissolved.  
10. Remove the ice cream cake and place it on a serving platter.
11. Cover cake all over with the meringue.
12. Serve topped with raspberries and a dusting of gold shimmer.  

Cook’s note
Prepare meringue just before serving for best results. You can also store the meringue iced cake in the freezer for up to 6 hours, which will result in a slightly stickier coating.

Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

Also read: 5 Festive trifle recipes you have to try

The post Frozen raspberry ripple cake  appeared first on MyKitchen.

Light, sweet and creamy, our gorgeous rose syrup and raspberry semifreddo is fit for any occasion. 

Rose syrup and raspberry semifreddo 

Serves 6-8 • Total time 1 hour, plus overnight freezing

Ingredients 

4 large egg yolks 
1 cup sugar 
1½ cups cream, whipped to stiff peaks 
1 tub (250g) mascarpone 
1 cup fresh raspberries, plus extra for decoration 
50g pistachios or almonds, shelled and chopped 
1 Tbsp rose syrup 

Method 

1. Grease and line a loaf tin with three layers of clingfilm. (Let the clingfilm hang over edges of the tin for easy unmoulding.) Place tin in freezer.
2. Place egg yolks and sugar in a large glass bowl over a tight-fitting pot of simmering water.
3. Whisk mixture with an electrical whisk on medium speed until thickened and sugar is dissolved, about 10-15 minutes. 
4. Remove from heat, increase speed to high and whisk for another 3-4 minutes until doubled in volume. 
5. Fold cream and mascarpone together in a separate bowl. 
6. Fold cream mixture through the egg mixture, working gently so you don’t knock out the air. 
7. Spoon mixture into chilled tin. 
8. Sprinkle over the raspberries, ¾ of the nuts and drizzle with syrup. Use a knife to swirl everything through. 
9. Fold the excess clingfilm over the mixture and freeze overnight to set. 
10. To serve, unfold the clingfilm from the base, turn over onto a platter and remove the tin. Peel off clingfilm. 
11. Serve semifreddo sliced and topped with extra berries, nuts and syrup.

Also read: An easy showstopper: Strawberry Crumble

Words: Sjaan van der Ploeg

Photography: Zhann Solomons

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Increase your daily fruit intake with delicious smoothie and drink recipes that the whole family will enjoy.

Banana and Raspberry Maple Smoothie

SERVES 2 • TOTAL TIME 10 MIN

• Ripe banana, chopped coarsely 1 large (230 g)
• Frozen raspberries 1 cup (135 g)
• Low-fat plain yoghurt 3/4 cup (210 g)
• Skim milk 3/4 cup (180 ml)
• Pure maple syrup 2 tsp
• Pure maple syrup, extra 2 tsp

1. Blend or process ingredients until smooth.
2. Pour into two glasses. Drizzle with extra syrup; top with extra raspberries, if you like.
   TIP Replace raspberries with blueberries or strawberries, if you prefer, and add honey and ground cinnamon. Add crushed ice to the blender for an even thicker smoothie.

Mango and Almond Smoothie

SERVES 2 • TOTAL TIME 5 MIN

• Mango, chopped coarsely 1 large (600 g)
• Ground almonds 1/4 cup (30 g)
• Skim milk 1 cup (250 ml)
• Low-fat plain yoghurt1/2 cup (140 g)
• Vanilla extract 1 tsp
• Lime juice 1 tsp Honey 1 tsp
• Ice cubes, to serve

1. Reserve 1 tablespoon of mango flesh. Blend or process remaining mango, almonds, milk, yoghurt, extract, juice and half the honey until smooth.
2. Place ice in tall glasses; pour the smoothie over ice. Top with reserved mango; drizzle with remaining honey and sprinkle with shredded lime rind, if you like.

   TIP: Use frozen mango or drained canned mango in natural juice, if fresh is unavailable. Blend or process the ice cubes with the ingredients, if you prefer a thicker consistency.

Green Grape and Apple Spritzer

SERVES 4 • TOTAL TIME 10 MIN

• Seedless green grapes 500 g
• Green apple, chopped coarsely 1 large (200 g)
• Fresh mint leaves 20g
• Chilled soda water 2 cups (500 ml)
• Lime, cut into wedges 1

1. Push grapes, apple and half the mint through a juice extractor; combine in a large jug with the soda water, lime and remaining mint. Top with crushed ice to serve, if you like.

TEXT AND PHOTOGRAPHY: AREMEDIASYNDICATION.COM.AU/MAGAZINEFEATURES.CO.ZA

The post Sippin’ Pretty: Smoothies that are bound to impress appeared first on MyKitchen.