Summer is the ideal time to enjoy aromatic and juicy raspberries. This bright berry can turn even the simplest desserts into a true seasonal delight. The winner of the show "MasterChef-2" and professional pastry chef Liza Glinskaya shared a selection of recipes with Wave RBC.UA, where raspberry takes center stage.
Chia pudding with peach and raspberry
This light and healthy dessert is prepared in advance, making it an excellent choice for breakfast or a snack. First, prepare the base: pour chia seeds into a deep bowl and cover them with coconut milk. Mix the mixture thoroughly with a spoon or whisk so that the seeds are evenly distributed and no lumps form.
Next, add a sweetener to taste — natural honey or sugar — and mix well again until completely dissolved. Cover the bowl with cling film or a lid and place it in the refrigerator for at least 8–10 hours, or preferably overnight.
Before serving, cut the peach into small cubes. In glasses or another serving dish, layer the chia pudding, then a layer of chopped peach, then pudding again, and top with fresh raspberries.
Chocolate panna cotta with raspberry jelly
To make the panna cotta, pour gelatin with room-temperature water and leave for 10 minutes to swell. In a saucepan, heat milk and cream until steam appears, remove from heat, and add the soaked gelatin. Pour the resulting mass over the chocolate and whisk with a hand blender until smooth. Pour the mixture into glasses and place in the refrigerator for 2 hours.
For the raspberry jelly, soak the gelatin for 10 minutes as well. Simmer the raspberries (fresh or frozen) with sugar for a few minutes, then remove from heat, add the gelatin, and mix well. Pour the raspberry jelly over the set chocolate panna cotta and refrigerate until completely set.
Raspberry-chocolate muffins
In a large bowl, mix flour, baking powder, and vanilla sugar. Then add sugar, eggs, vegetable oil, and white yogurt, whisking until a smooth mixture forms. Gently fold in the chopped chocolate and raspberries into the batter.
Fill muffin tins with batter to 2/3 and bake at 180 degrees with convection for 20–25 minutes. Dust the finished muffins with powdered sugar before serving.
All three recipes demonstrate how one berry — raspberry — can be the basis for a variety of desserts: from a healthy chia pudding to an exquisite panna cotta and homemade muffins. Perfect for a summer menu, family breakfasts, or treating guests.
