2 delicious raspberry-infused desserts

Raspberries infuse these two desserts in two completely different ways.

Think of this dessert as upscale rice pudding. Ultra-creamy arborio is the rice, and it's flavoured with a heady perfume of vanilla, raspberries and lemon. Heavy cream drizzled over the top is the crowning touch.

Prep time 30 min

Cook time 20 min

Serves 6

• 800 ml (3 1/2 c) milk
• 1 vanilla bean, split lengthwise
• 150 g (5 oz) arborio rice
• 1 strip lemon zest
• 45 g (3 tbsp) light brown sugar
• 90 g (6 tbsp) slivered almonds
• 200 g (7 oz) fresh raspberries, divided
• 90 ml (6 tbsp) heavy cream
• Vanilla beans (optional)

1. Pour the milk into a heavy pot and add the vanilla bean. Sprinkle in the rice, stirring constantly. Bring to a boil over medium heat, stirring, then reduce the heat to simmer. Add the lemon zest and brown sugar. Cook, stirring frequently, until the rice is tender and the liquid is thick and creamy, 15 to 18 minutes.
2. Meanwhile, put the almonds in a small nonstick skillet and toast over low heat until lightly browned, four to five minutes. Set aside.
3. When the risotto has finished cooking, remove the vanilla bean and lemon zest. Stir in half of the raspberries. Remove from the heat and continue stirring until the fruit softens and begins to turn the risotto pink, one to two minutes.
4. Warm six small microwavable bowls in the microwave for 30 seconds. Spoon the raspberry risotto into the bowls and drizzle 15 millilitres (one tablespoon) cream over each. Sprinkle the almonds over the top and add the remaining raspberries.
5. Decorate with vanilla beans, if using, and serve at once — the risotto thickens as it cools.

If you don't have a vanilla bean, stir 10 to 15 millilitres (two to three teaspoons) vanilla extract into the rice mixture along with the raspberries.

What's the difference between fruit crisp and fruit cobbler? Crisp has a crumbly topping and cobbler has a sweet biscuit topping. While there are many fruit choices — and combinations — that work well in either, we like blackberries, especially when enhanced with a little raspberry juice.

Prep time 15 min 

Cook time 45 min 

Serves 6

• 56 g (1/4 c or 1/2 stick) unsalted butter or margarine, softened
• 100 g (1/2 c) sugar
• 130 g (1 c) all-purpose flour
• 10 ml (2 tsp) baking powder
• 125 ml (1/2 c) milk
• 500 ml (2 c) fresh or frozen blackberries
• 175 ml (3/4 c) raspberry juice
• Ice cream or whipped cream (optional)

1. Preheat the oven to 180°C (350°F).
2. In a medium bowl, cream the butter and sugar.
3. In a small bowl, combine the flour and baking powder. Add to the creamed mixture alternately with the milk. Stir until just moistened.
4. Pour into a greased 1.5 litre (1.5 quart) baking pan. Sprinkle with blackberries. Pour raspberry juice over all. Bake until golden brown, about 45 to 50 minutes.
5. Serve warm, topping with ice cream or whipped cream, if using.

If you don't have raspberry juice, use cran-raspberry juice or apple juice.

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