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Receta Raspberry Cardamom Cobbler With Chantilly Cream, Raspberry Sauce And Maple Pecans

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Raciónes: 4


Cost per serving $6.67 view details


  1. If cooking cobbler in a large dish, preheat oven to 325 F and if preparing in coffee c., preheat oven to 350 F. Toss fruit with 1/2 c. sugar, 2 Tbsp flour, cardamom and cinnamon and spoon into baking dish or possibly coffee c..
  2. In a mixing bowl or possibly in an electric mixer fitted with the paddle attachment, combine flour, cornmeal, 2/3 c. sugar, baking pwdr and salt. Cut in butter till the texture of coarse meal.
  3. Blend together lowfat milk, lemon zest and vanilla and add in to pastry, mixing till pastry just comes together.
  4. Spoon dough onto fruit, leaving a little space between spoonfuls to allow for expansion as cobbler bakes.
  5. Bake for 30-35 min for coffee c. and 45 min for large dish.
  6. Chantilly Cream:Whip cream to soft peaks. Add in sugar and vanilla and continue whipping just till cream stiffens a bit more.
  7. Raspberry Sauce:Simmer all ingredients for 10-15 min, just sufficient to heat and incorporate the sugar. Puree and strain. Refrigeratesauce before serving.
  8. Maple Toasted Pecans:Preheat oven to 350 F.Toss pecans in maple syrup to proportionately coat.
  9. Spread pecans out on a parchment-lined baking sheet and toast for 15 min, stirring occasionally. Once cooled, the maple syrup will harden onto the nuts.
  10. To Assemble:Serve cobbler with cream and raspberry sauce. Nuts can be roughly minced and scattered on top.
  11. Bake cobblers in nice coffee c. and finish with chantilly cream, raspberry sauce and maple toasted pecans.
  12. These make a great snack on their own, or possibly are a nice addition over a salad.


Nutrition Facts

Amount Per Serving %DV
Serving Size 535g
Recipe makes 4 servings
Calories 1393  
Calories from Fat 545 39%
Total Fat 62.98g 79%
Saturated Fat 28.4g 114%
Trans Fat 0.0g  
Cholesterol 124mg 41%
Sodium 814mg 34%
Potassium 622mg 18%
Total Carbs 201.92g 54%
Dietary Fiber 15.8g 53%
Sugars 127.41g 85%
Protein 14.1g 23%
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