Channel 9 Today Show
Channel 9 Today Show December 30th, 2013
Chef Elizabeth Long provides a recipe for raspberry muffins – a sure-fire way to keep kids busy in the kitchen this school holidays.
Looking for a way to keep the kids busy these holidays? Look no further than the kitchen.
Chef Elizabeth Long and her two little helpers – Lachlan and Claudia… Showed us how to whip up delicious raspberry muffins….
And you can find all this and more in Liz’s delicious cook book – “The Junior Gourmet”
For the Moouse
- 2 cups of fresh or frozen raspberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1-1/2 tsp unflavoured gelatin
- ¾ cup cold water
- 1 cup heavy whipped cream
For the Vanilla Cup cakes
- 500ml vegetable oil
- 500g castor sugar
- 600g plain flour
- 20g baking powder
- 12g teaspoon salt
- 7 eggs
- 500g sour cream
- 20ml vanilla essence
For the Meringue
- 6 egg whites
- 400g Caster Sugar
- 1 Vanilla Bean
Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
In a small saucepan, srinkle gelatin over cold water; let stand for one minute. Stir over low heat until gelatin is comepltely dissolved. Stir into raspberry mixture, refrigerate until slightly thickened, about an hour.
Transfer gelatin mixture to a large bowl. Beat on high until foamy. Gradually add cream; beat until thickened, about 2 minutes. Cover and refrigerate for 1-2 hours or until set.
- Cream the oil and sugar.
- Add eggs one by one.
- Add sour cream.
- Sieve flour, baking powder and salt.
- Add to wet mixture.
- Add vanilla essence.
- Pour into lined cup cake moulds.
- Bake at 170 degrees for approx 20-30 mins.
Place egg whites and sugar into a mixing bowl . Place the bowl over a saucepan of hot simmering water. Whisk by hand until the sugar has dissolved. (38 to 45 degrees).
Using an electric mixer, beat the above egg mixture for 15 minutes or until thick, glossy and cold.
Assemble of Raspberry Mousse Cup Cakes:
- To assemble the cup cake, use a small sharp knife to cut a round hole into the center of the cake, about 3.5cm deep and 3.5cm wide keeping the sides nice and tidy. Pipe the mousse into the hole in the cup cake.
- Using a piping bag, pipe the meringue on top of the cupcake to form an number of large swirls.
- Using a brulee torch , with the help of an adult, lightly brown the meringue all over.
- Serve with berries and vanilla bean cream.