This is my third Mont Blanc Shortcake recipe. When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. This time, I had some frozen raspberries in the freezer and used some cheap cream cheese.If the creme Chantilly is loose from the beginning and the cheese cream doesn't blend in, whip the cream until firm to reshape it. If the cream is loose, it falls apart easily and won't cut nicely. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta.

This recipe is originally from Donal Skehan. I tried making this with Fromage Blanc and it also turned out great.

This is the perfect refreshing dessert for the summertime. 👩🏻‍🍳

Love!

Refreshing :positive

Made this as a Valentine's for my boyfriend. It went down well! :)

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

I bought a dome shaped cake mold, so I wanted to make a zucotto type cake. I composed a Christmas themed cake using heavy cream!Strawberries were expensive, so I used frozen raspberries instead. It was delicious with just the right amount of tartness. You can of course use strawberries instead! You can also use clementines or mandarines, or oranges.There are a lot of steps, but nothing is too difficult!This cake is not that sweet. Please add more sugar if you prefer. Recipe by Asaemon

My favorite all-day soft drink is raspberry lemonade. My favorite spirit is Woodford Reserve Bourbon. Bada-bing bada-boom, Raspberry Bourbon Lemonade!! Holy cow! Refreshing and goes down easy.#GoldenApron23

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land