This is a simple and delicate dessert, easy to make, with few ingredients. Somehow it’s far greater than its parts, combining to give a light yet decadent flavour.
- 375 g raspberries
- 150 g caster sugar
- 1 tbsp lemon juice
- 100 g crème fraîche
- 400 g thickened cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: at least 4 hours but better overnight
Place half your raspberries into a small saucepan with the sugar and lemon and give them a gentle mix. Place the saucepan over a medium heat and cook for about 5 minutes or so. At this stage, the raspberries will be starting to break down and you will see some lovely red juices. Set aside in a bowl to cool.
Place the crème fraîche and cream in a mixing bowl and whisk to soft peaks.
Add in the remaining fresh raspberries and combine thoroughly before adding in the cooked berries with their juice. Fold this through gently so it’s a little streaky.
Scrape the mix into a large shallow glass bowl, cover with plastic wrap and transfer to the fridge to set. You can, if you desire, set it into individual glasses or glass bowls.
Let it sit for at least 4 hours; however I think it’s best served the next day. This needs no garnish as it’s perfect as is.
• This recipe can be made with a mix of berries but I do prefer the purity of the raspberries on their own.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
Always on the hunt for the next vegetable to pickle, follow O Tama Carey on Instagram.