Raspberries, the fruit of special occasions
Sweet, soft, without thorns and easy to wash, raspberries are fruits of May with only one small defect: they are a bit expensive and, unlike their cousins, blackberries, mulberries and blueberries, not always so easy to find in nature!
If the raspberry pan usually ends in the blink of an eye and you can't avoid slipping it in like Amélie did in the eponymous film, savoring them from your fingertips, here are just a few tips to make them last a little longer and to share their good taste and their fantastic properties with friends and diners.
A quick read for three simple raspberry based recipes, fresh, delicate and easy to prepare. They are also special for enriching your children's summer snack!
Three raspberry based recipes: the yougurt mousse
Ingredients for 4 people
> 1/2 kg of whole white yogurt;
> 100 ml of milk;
> 2 tablespoons of icing sugar;
> 1 vanilla stick;
> 250 ml of liquid cream;
> 1 jar of raspberries (about twenty);
> honey or natural sweetening syrup.
Preparation
Bring the milk to the boil with the vanilla stick engraved for the length, then turn off and leave to cool for 10 minutes. In a bowl beat the yogurt with the sugar, add the cold milk without the vanilla pod and finally the whipped cream and gently incorporated into the rest.
Let it rest for at least an hour in the fridge before serving in four small bowls, decorating each with 5 or 6 raspberries, hazelnut grains and a drizzle of honey or natural syrup to taste.
Raspberry and pear bi-color smoothie, sweet summer recipe
Ingredients for 2 people:
> 1 bowl of cold raspberries;
> 2 ripe cold pears;
> 2 jars of cold low-fat yoghurts from the refrigerator;
> 150ml of cold milk of refrigerator;
> acacia honey or natural sweetening syrup to taste;
> fresh mint for decorating;
> sustainable straws.
Preparation
Begin to blend the pear with 75 ml of milk and a jar of yogurt, half a teaspoon of honey to sweeten. Pour into glasses until halfway. Continue blending the raspberries with the remaining milk and yogurt and half a teaspoon of honey. Pour the second red layer on the white one and serve immediately very cold, decorating it with a few leaves of fresh mint.
Yogurt and raspberry plumcake, an elegant cake recipe
Ingredients
> 1 jar of white vanilla yogurt (which also serves as a measure);
> 1 egg and a pinch of salt;
> 2 measures of flour 0;
> 2 measures of corn starch;
> 1 bowl of fresh raspberries;
> 2 jars of raw cane sugar;
> 1 sachet of baking powder;
> 1 jar of corn seed oil.
Preparation
Whisk the egg white until stiff with a pinch of salt . Apart from combining all the other ingredients, including egg yolk, except raspberries, and beat with whips for a few minutes or until a homogeneous mixture is obtained.
Then add the raspberries and, stirring from bottom to top, also the egg white. Bake in a plumcake mold for about half an hour, keeping the oven warm at 180 ° C for the first ten minutes, then lowering it to about 150. serve cold or lukewarm, if desired with very fresh chantilly cream.