A raspberry-chocolate ganache

Marion Sauveur, like every morning, you tell us about a product from our region. And today, it's a red fruit…

The raspberry, whose name would come from "wild strawberry", is a small red berry which originally grew in the undergrowth of the mountains of Western Europe. We put it on our plates from the 19th century in France. But it has only been cultivated for 70 years to sell it!

It is a small, fragile fruit that must be picked when fully ripe. It is not always easy to choose a tray of raspberries on the market. It happens with the eyes: they must be fleshy, intact. And the little tip is to look at the bottom of the tray: there must be no liquid otherwise, it means that raspberries are not that fresh.

And once purchased: no question of leaving the raspberry at the bottom of the basket, otherwise it will crash. Then, forget about the refrigerator: it must be stored at room temperature so that it retains all its flavors. But eat it quickly, within 2-3 days maximum.

How to cook it? 

I like the raspberry-chocolate pairing. I suggest you make a ganache. 

Ingredients

500 g raspberries

50 g sugar

200g Dark chocolate

100g Fresh cream 35% minimum fat 

We start by washing the raspberries under a light stream of water. Not in large water otherwise they will get waterlogged and have less taste. If they are too acidic, mix them with a little sugar and mix until you get a very homogeneous mixture. You will still have the raspberry seeds that will tickle your palate. I like to have crunch. But if it bothers you: pass this puree through a sieve.

And besides, if you have any left, don't hesitate to put it aside… in a yogurt, it's delicious! You need as much mash as chocolate. We detail the chocolate in a square. It must be very rich in cocoa. We add our raspberry puree and boil the fat cream (35% fat) before spilling it on the chocolate. We are waiting for the chocolate to be melted.

And then mix with a spatula. Slowly from the center. Do not mix vigorously: there must not be too much air entering. And the ganache will take on texture, it will become very shiny. Then let it cool overnight.

And the next day, you can garnish a pie shell with it and add a few fresh raspberries on top.

Marion, if we don't want to break our heads, where are we going to taste a raspberry-chocolate dessert? 

At Clair de la Plume in Grignan, in the Drôme. The pastry chef Cédric Perret makes a very nice dessert around the raspberry. He mounts a blond-raspberry chocolate ganache with blackcurrant, balsamic vinegar and celery for balance. It's really interesting with a raspberry pastry tile and of course fresh raspberries.