A superfood, with many antioxidants and flavonols, raspberries play a part in many dishes and are in season from now. Whilst naturally sweet, they have a low sugar concentration and have a strong flavour profile so an interesting match for many foods. So says Daniel Galmiche.
With all of the delicious desserts and patisseries available from my homeland, there is still something irresistible and also wholesome about choosing juicy raspberries for pudding. Nature’s sweetener, they’re very versatile and are strong enough to be the stand-out or to match the strength and richness of creamy dishes or dark chocolate flavours. The best is to choose fresh berries so ripely-picked that they make your lips and teeth pink.
A fantastic match for lime, where the sweetness of the berries complements the zing of lime zest, the colour of this fruit is also very appetizing. They are also sensational with a crème brûlée as raspberry, despite being naturally sweet, this fruit also has a high acidity and complements perfectly the richness of such dishes.
And of course with summer sun, perfect excuse for a raspberry-embellished aperitif, such as demi-sec Champagne with a dash of raspberry puree or a single berry. And in terms of matching with wine, on their own raspberries go well with a sweet Loire or German wine. How about Côteaux du Layon?
In season now until September, you will be lucky if you have a raspberry bush at home in your garden or allotment. They are so easy to grow and just a few raspberry plants will reward you with plenty of fruit from midsummer until mid-autumn.