How to Make Raspberry Cream Cheese Hot Honey Board
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Recipe

Details

Prep time 45mins
Cook time 1hr

Recipe

Raspberry Sauce

  • 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

  • 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

  • 24 ounces cream cheese, divided
  • 16 ounces mascarpone
  • 8 ounces crème fraîche

Garnish

  • 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

Method

  • 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

Method

  • 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

Method

  • 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.