This fresh dessert can finish a meal with a refined simplicity.

 

Serves 6 :   6 pears 50cl water 250g sugar 20 leaves of lemongrass 50g honey 25g butter chocolate flakes 1 casserole Ø18cm

 

 

 

 

 

 

 

 

 

 

 

 

1. 
   Choose pears that are not damaged, and mature point.
2. In a pot 18cm in diameter, pay 50cl of water and 250g of sugar, bring to a boil, let boil 5 minutes.
3. Peel the pears leaving intact, keep the tail.
4. Plunge in the syrup. Poach over low heat for 15 minutes, turning halfway through cooking. Check cooking by planting a shank to skewer (or the tip of a knife end). Add lemongrass, then extinguish the fire, and let cool.
5. When the pears are cold, drain on a plate.
6. Melt the butter and honey in a small saucepan, reduce 3 to 5 minutes, mix well. if necessary, add 1 c.à.c liqueur rosemary.
7. Pour the syrup over pears, and place in refrigerator.
8. Just before serving, decorate with chocolate flakes.

 

 

 

 

Serve with Sponge fingers.

 

 

A summer recipe combining freshness and the twin colours of raspberries and blackberries.

 

 

For 4 sundaes:   40cl reduced-fat cream 1 sachet vanilla sugar 50g caster sugar 2 leaves gélatine 80g blackberries 1 tsp sugar 160g raspberries 1 tsp brandy 4 sundae glasses

 

 

 

 

 

 

 

 

 

 

 

 

• 
  Choose sundae glasses with a narrow base.
• Prepare the cream:  soak the gelatine leaves in cold water.  Heat 400gr of the reduced-fat cream with a tbsp of milk, the sachet of vanilla sugar and 50gr of caster sugar.  As soon as the mixture comes to the boil, mix well and take off the heat.
• Drain the gelatine leaves, then leave them to melt in the cream for 1 minute.  Mix with a fork and set aside.
  
• Prepare the fruit coulis:  mix the blackberries with a tsp of caster sugar taking care that they remain intact, using a high-sided bowl like the one provided with a mixer.  Divide the blackberries between the sundae glasses, reserving a little juice to colour the panacotta.
  
• Rinse the mixer bowl, put in the raspberries and blend, adding a tsp of brandy.
• Pour half the cream onto the blackberries, cover the dishes with clingfilm and put in a cool place for about 30 mins.
• When the top is firm, pour a drop of the blackberry juice on the edge of the cream, followed by a drop of raspberry coulis. Add more cream on top and replace in the cool.  At this stage, if you wish to create two more coloured drops, you can repeat the operation after 30mins, or, if you prefer, pour in the remaining cream in one go.
• After about 3 hrs the cream will be completely set and you can pour over the raspberry coulis, strained previously to remove the seeds.
  Decoprate with a raspberry and blackberry and a few thyme flowers.
• Serve chilled.

Serve fresh raspberries on the side. Note: If you do not have sundae glasses with a narrow base, do not blackberry coulis in the bottom of the glass, otherwise it will mix with the cream. Simply replace it with the red fruit jam.

A light and creamy mousse with a cooling minty coulis.

 

For 4 sundae glasses: Mousse: 110g white chocolate 60g whipping  or double cream 2 egg whites (60g) 30g caster sugar 200g raspberries Coulis: 100g raspberries 20g caster sugar 20 mint leaves

 

 

 

 

 

 

 

 

  

 

Préparation: 30 min. 
Réfrigération: 2 hrs

 

• 
  Mousse:
  Grate chocolate into a deep-sided bowl and pour over the cream heated to 70°.  Leave to melt 1 min then whisk till well-blended.
• Put the egg whites into a deep-sided bowl and whisk at slow speed (1) till frothy, then add 30gr sugar and whisk for 2-3 minutes at medium speed (2)  till the mixture is firm.
  Spoon a quarter of this mixture into the chocolate cream and beat till evenly blended.    Add the remaining egg white and fold in carefully with a spatula.
• Place 7-9 raspberries (depending on their size) in the bottom of each sundae glass in such a way that they will be visible when the mousse has been added, keeping back 4 raspberries for decoration.  Spoon the mousse over the raspberries, cover with clingfilm and refrigerate for 2 hrs.
  
• Coulis:
  Blend the raspberries, sugar and chopped mint in a mixer.  Set aside in the fridge covered with clingfilm.
  
• Assembly:
  Cover the surface of the mousse with a tablespoon of coulis and decorate with a raspberry and 2 mint leaves.

 

 

 

You can use this recipe for strawberries too.

A light and airy dessert which lets you enjoy the pure flavour of the raspberries without any added cream.

 

For 5-6 people:   450g raspberries 1 tbsp lemon juice 2 tbsp water 3 medium eggs 100g caster sugar 3 leaves of gélatine  5 ou 6 sundae glasses (depending on their size)

 

 

 

 

 

 

 

 

 

 

 

• 
  Blend the raspberries, and using the back of a spoon, sieve to remove the seeds.
  
• Soak the gelatine in cold water for 10 mins.
  
• Mix the water and lemon juice and heat for 10 secs in the microwave.  When it is hot, add the gelatine and mix gently till it has completely dissolved. 
  
• In a large bowl beat the egg yolks and caster sugar till thick and creamy.
• Stir in the raspberry purée and add the gelatine and lemon juice, mixing well till you have homogenous mixture.
  
• Whip the egg whites till stiff and, using a handwhisk, fold them carefully into the raspberry mixture.
• Turn the mousse into the sundae dishes and refrigerate till set (about 3 hrs).
  
• Decorate with  fresh mint leaves.
  
• {mosimage} Variation:  Line the base of each sundae glass with almond fatless sponge cake. This is the same recipe as for a swiss roll except that you use almonds instead of flour.  When it is cooked, you cut out circles of the sponge cake to fit the base of the sundae glasses.  Pour the mousse over the top; the cake will absorb some of the mousse which makes for an even more delicious dessert.
  These can be prepared for up to 6hrs in advance;  any longer and the sponge will become soggy.

 

 

You can substitute apricots, strawberries, or any soft fruit for the raspberries….. a combination of red and black currants is also very good.
Based on a recipe given to me by Mineke.