Raspberry Cream Cheese Hot Honey Board
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Recipe Intro From christinefiorentino_
This hot honey board is a whole mood! Prepare this vibrant and delicious ombré spread for fall entertaining, brunching at home, and gathering around the table once again to enjoy this gorgeous and unique treat. Call your friends, pick up your favorite bagels and croissants and get ready to dig in. You've never enjoyed deliciously, plump Driscoll's Raspberries this way before.
- Recipe Card
Raspberry Sauce
ingredients
- 2 teaspoons cornstarch
- 1/2 cup maple syrup
- 1/4 cup raspberry liqueur
- juice and zest of half an orange
- 1/2 teaspoon vanilla extract
Thyme Infused Hot Honey
ingredients
- 1 cup honey
- 1 jalapeño pepper, stem removed and cut into ¼-inch thick slices
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes, (more if desired)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
Whipped Raspberry Cream Cheese
ingredients
- 24 ounces cream cheese, divided
- 16 ounces mascarpone
- 8 ounces crème fraîche
Garnish
ingredients
- Flaky salt
- Zest of half a lemon
- 4 bagels
- 4 croissants
Raspberry Sauce
Method
Step 1
Make a slurry by mixing cornstarch and 2 teaspoons water in a small bowl with a fork until combined and smooth. Place aside to thicken.
Step 2
Add maple syrup, raspberry liqueur, orange juice and zest to a small pot and bring to a simmer for 5 minutes. Add 3 cups raspberries and slurry.
Step 3
Simmer 30 minutes, stirring occasionally, until the raspberries are soft and alcohol is cooked off. Remove from heat. Stir in vanilla.
Step 4
Strain using mesh sieve. Cool completely.
Thyme Infused Hot Honey
Step 1
Combine honey, jalapeño, apple cider vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Transfer to a heat proof jar. Cool completely.
Raspberry Whipped Cream Cheese
Step 1
Add 16 ounces cream cheese, mascarpone, and creme fraiche to a mixer. Mix on medium speed until whipped and combined, 4-5 minutes. Scrape sides of bowl as necessary. Divide mixture evenly into four bowls.
Step 2
Divide raspberry sauce into bowls as follows: ½ tablespoon, 1 ½ tablespoons, 3 tablespoons, ¼ cup. Stir to combine. Place remaining sauce aside for later.
Serving
Step 1
On a large wooden serving board, place dollops of whipped cheese throughout half of the board, scattering each shade throughout. Use a spatula or butter knife to gently blend, creating an ombre pattern. Drizzle remaining raspberry sauce on top. Gently spread throughout to create a watercolor pattern.
Step 2
Top with remaining 5 cups raspberries. Drizzle with hot honey. Sprinkle with flaky salt and lemon zest. Serve with bagels and croissants.