Combine 3 tablespoons sugar, 1 1/2 tablespoons cornstarch, and pinch of salt in a double boiler. Beat 3 eggs, add 1 1/2 cups milk. Cook over boiling water until mixture has thickened. Refrigerate. Whip 1 cup heavy cream until peaks form, adding 1/4 teaspoon almond extract and 1/2 teaspoon vanilla. Fold the whipped cream into the first mixture. Line decorative sherbet glasses with 12 lady finger biscuits. Fill with the pudding. Top pudding with 2 cups crushed raspberries and garnish with a sprig of fresh mint.
Sift 3/4 cup cake flour, 3/4 teaspoon baking powder and 1/4 teaspoon salt onto wax paper; beat 4 eggs and 1 teaspoon vanilla in a small bowl of electric mixer at high speed till very thick. Beat in 1/2 cup sugar, 1 tablespoon at a time, till light and fluffy; fold in flour mixture with wire whip. Spread batter evenly in wax paper-lined pan. Bake in a preheated 200°C oven for 12 minutes. Immediately loosen and turn out on kitchen towel sprinkled with 1 tablespoon powdered sugar; peel off wax paper. Starting at narrow end, roll towel and cake together; cool on rack completely. Dissolve 1 envelope (4 serving size) sugar free raspberry Jello in boiling water in medium bowl; stir in 450g frozen berries till separate; chill 40 minutes or till thickened. Unroll cake and spread with thickened Jello mixture. Place cake in fridge to chill 10 minutes or till gelatin layer is sticky, re-roll cake; chill. Prepare 1 packet (2 to a box) Dream Whip topping mix as packet directs; frost cake roll; chill till serving.
In a casserole, mix 1/2 cup sugar, 1 tablespoon cornstarch, 3/4 teaspoon ground cinnamon, 1/2 cup water, and 61/2 cups raspberries rinsed and dried. In separate bowl, mix 1/4 teaspoon baking soda, 1 teaspoon baking powder and 1 cup all purpose flour. In second bowl, beat 1/4 cup butter and 1/4 cup sugar until creamy. Add 1/2 cup milk and flour mixture; stir until moistened. Drop batter in 8 equal spoonfuls, slightly apart, onto the raspberries. Bake in 200C degree oven until batter is a deep golden brown and berries are bubbling, 35 to 40 minutes. Makes 8 servings.
CHILLED RASPBERRY SOUP
Place 600g raspberries and 1/4 cup water in blender; puree until smooth. In large saucepan, combine pureed fruit, 1 1/4 cups water, 1 cup cranberry juice cocktail, 3/4 cup sugar, 1 cinnamon stick and 3 cloves. Cook over medium heat until mixture begins to boil; remove from heat. Cool. Strain soup into large bowl. Add 1 tablespoon lemon juice and 225g raspberry yoghurt; whisk until well blended. Cover and refrigerate until cold. Pour into individual serving dishes. Top each with dollop of 1/3 cup sour cream and sprinkle with cinnamon powder.
CHICKEN BREASTS WITH RASPBERRY SAUCE
Shake 4 skinless, boned chicken breast halves, with 2 tablespoons all purpose flour in bag to coat. Sauté chicken in 1 1/2 tablespoons oil in a skillet over medium high heat for 3-4 minutes or until browned. Lower heat to medium; sauté other side 3-4 minutes or until cooked through. Transfer to warm platter. Discard fat from pan. Add ¾ cup raspberries, 1/2 cup chicken broth and 1/4 teaspoon thyme leaf, crumbled to skillet. Bring to boiling. Lower heat; simmer 2-3 minutes until raspberries are reduced to saucy consistency. Force raspberry mixture through strainer; discard seeds. Return puree to skillet. Stir 2 teaspoons cornstarch and ¼ cup chicken broth in bowl until smooth. Stir into puree. Bring to boiling, stirring. Lower heat; simmer to thicken, 2 minutes. Off heat, stir in 2 tablespoons butter, cut up, 2 tablespoons red vinegar, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon salt and 1/4 cup raspberries for garnish. Ladle sauce into 4 warm plates. Slice breasts lengthwise. Pour sauce over.