Available from April to November, summer is in the heart of the raspberry season. But as it is not always easy to choose a tray on the market, here are some tips. They must be fleshy, not too damaged. And you also have to look at the bottom of the tray. If there is liquid, it means that the fruit is not so fresh.
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Finally, make sure to store it at room temperature so that it retains all its flavors and to eat raspberries within two or three days maximum. How to cook this fruit? Europe 1 offers you a simple and succulent recipe: that of raspberry-chocolate ganache.
Ingredients
500 g raspberries
50 g sugar
200 g dark chocolate
100 g crème fraîche 35% minimum fat
The recipe for raspberry-chocolate ganache
1. We start by washing the raspberries under a light stream of water. Be careful, not with plenty of water, otherwise they will get waterlogged and taste less. If they are too acidic, they are mixed with a little sugar.
2. Mix until a very homogeneous mixture is obtained. You will still have the raspberry seeds that will tickle your palate, 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 a delight! You need as much mash as chocolate.
3. We detail the chocolate in a square. It must be very rich in cocoa.
4. We add our raspberry puree.
5. The fat cream (35% fat) is boiled before pouring it over the chocolate.
6. Wait until the chocolate has melted and then mix with a spatula. Slowly from the center. Be careful not to mix vigorously to avoid entering too much air. The ganache will take on texture and become very shiny.
7. Let cool overnight.
8. And the next day, you can garnish a tart shell with your preparation and add a few fresh raspberries on top.
If you don't want to cook
If you don't want to bother cooking, you can enjoy a raspberry-chocolate dessert at the restaurant "Au 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 chocolate and raspberry ganache, with blackcurrant, balsamic vinegar and celery for balance. All accompanied by a raspberry pastry tile, and of course fresh raspberries. A very interesting composition!
Cédric Perret's recipe: Raspberry kewane
For ten people
Ingredients :
For the mounted ganache
50 gr of cream
100 gr kewane shock
6 gr of glucose
70 gr of cream
For raspberry extraction
200 gr of raspberry
20 gr of sugar
2 gr of pectin nH
For the raspberry jam
100 gr raspberry pulp
50 gr of sugar
For raspberry straw
10 gr starch
30 gr of flour
400 gr raspberry juice
90 gr egg white
100 gr icing sugar
For seasoning
20 gr celery branch in small cubes
Balsamic vinegar
125 gr raspberries
50 gr blackcurrant
1. Start by making the ganache. Make a ganache with the cream, chocolate and glucose, add the cold cream to the ganache, whisk like a whipped cream. Keep refridgerated.
2. For extraction: cook the raspberries under vacuum with sugar and pectin at 82 ° for 3 hours, then strain the juice and keep the pulp
3. For the jam: de-seed the raspberry pulp and make a jam with the sugar
4. For the straw: make as a pastry cream and allow to cool, before spreading using a chocolate ruler on a 12 cm baking sheet. Cook at 150 ° for six minutes, then roll around a stainless steel tube.
Presentation :
Poach the mounted ganache with a pastry bag, then add three blackcurrant berries, a little raspberry jam and celery cubes. Arrange the raspberries on the right of the poached ganache and the tube on the right. Add a few drops of vinegar to the raspberries and serve. Add the raspberry extract to the table.