
Raspberry Cake
INGREDIENTS Non-stick vegetable oil spray 1½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1½ cups ricotta ½ teaspoon vanilla extract ½ cup (1 stick) unsalted butter, melted 1 cup YV fresh raspberries RECIPE PREPARATION Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with non-stick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a

Raspberry Mousse
Ingredients 300 g (10½ oz) YV Fresh berries 140 g (5 oz/⅔ cup) sugar 3 teaspoons powdered gelatine 150 ml (5 fl oz) whipping cream 4 egg whites Method 1. Put the berries and sugar in a saucepan. Stir over low heat for 5 minutes, or until the sugar has dissolved. Push the berries through a sieve into a bowl and allow to cool. Discard the seeds and pulp. 2. Put 80 ml (2½ fl oz/⅓ cup) hot water in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface an

Salmon with Blueberry and Rosemary sauce
Ingredients ½ cup YV Fresh blueberries 5-6 sprigs of fresh thyme 1 tbsp. granulated sugar 1 tbsp. balsamic vinegar 2 tsp. lemon juice ½ tsp. salt divided 4 (4-5 oz.) salmon filets ¼ tsp. ground black pepper Instructions In a small sauce pot, add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and ¼ teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices. The sauce will reduce and thicken. In

Blueberry and Cream Cheese Crepe
Ingredients For The Crepes: 1 cup flour 1/2 cup milk 1/2 cup water 3 eggs 2 TBS melted butter 1/2 tsp salt 2 TBS sugar 1 tsp vanilla For the Cream Filling: 1 cup heavy whipping cream 8 oz cream cheese 1 cup sugar 1 tsp vanilla extract For the Berry Sauce: 2 cups blueberries 1/2 cup sugar 1 TBS cornstarch Instructions Add all the ingredients for your crepes to a blender. Cover. Blend on low speed until everything is mixed together well. Place batter in an airtight container an