Raspberry Gazpacho

Silky, refreshing with just a hint of spice this Mediterranean soup is perfect for summer entertaining. Fresh, textured, light, and so delicious, the frozen raspberries are the hero of this dish, providing a bit of sweetness and tartness that balances perfectly with the tomatoes, cucumbers and peppers.

Ingredients:
1 cup frozen raspberries, plus more for garnish
3 large, ripe tomatoes, chopped
1 cup chopped red bell pepper, plus more for garnish
1/4 cup white onion
2 garlic cloves, chopped
1 cup peeled and seeded cucumber, plus more for garnish
2 tablespoons sherry vinegar (can sub lemon juice)
3 tablespoons olive oil, plus more for drizzling
2 slices bread, toasted and cubed
3/4 teaspoon salt
1/2 teaspoon freshly cracked pepper

Preparation:
1.) Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, half of the bread cubes, salt and pepper in a blender. Process until smooth, adding up to 1/3 cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
2.) Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.
3.) To serve, toss together the remaining bread crumbs, raspberries, chopped bell pepper and cucumber together with a small pinch of salt and pepper. Divide the gazpacho among 4 bowls and garnish with the bread mixture.

Raspberry and Prosecco Tiramisù

Discover an exotic twist to a traditional Italian dessert made with mascarpone, red fruits and ladyfinger biscuits, soaked in prosecco, a sparkling Italian white wine. An elegant and tasty summer dessert.

Ingredients: (6 persons)
50 gr caster sugar
3 egg yolks
125 gr Mascarpone
20 cl full liquid cream
200 gr fresh raspberries
30 gr caster sugar
20 cl water
12 Ladyfinger biscuits
15 cl Prosecco

Preparation:
For the cream:
1.) In a bowl, add the egg yolks to the sugar with a whisk, eventually adding the mascarpone with a spatula.
2.) Whip the cream and gently add it to the mascarpone cream.
3.) Pour the mixture into a piping bag fitted with a plain tip and refrigerate.

For the raspberry coulis:
4.) Mash the raspberries with a small mixer. Add the sugar and water and whisk briskly.
5.) Pass the juice through a sieve to separate the juice from the raspberry pulp.

For biscuits:
6.) Mix the prosecco and half the fresh raspberry juice.
7.) Place biscuits in a bowl and cover/soaking them with the juice.
8.) Prepare the Tiramisu in cocktail glasses: start with a layer of biscuits, then pour some raspberry pulp over it. Add a layer of cream. Continue filling the glasses and ending with a layer of cream.
9.) Let cool for 30 minutes.

To serve:
10.) Prune raspberries. Place one half in center of each glass, then drizzle with raspberry puree.

Pavlova

It’s the new trend of the Parisiennes. The pavlova, an airy dessert by excellence « meringue + whipped cream + red fruit» pays homage to the famous Russian dancer. An ultra-light and delicate dessert, naturally!

Ingredients:
For the meringue:
2 egg whites
110 gr of powdered sugar
1 dash of lemon juice
1 tablespoon of corn starch
For the chantilly:
25 cl of liquid fleurette cream
2 tablespoons of mascarpone
2 tablespoons of glazed sugar
For the decor:
200 gr of red fruit (raspberries, blueberries, gooseberries…)
10 cl of raspberry topping

Preparation:
Preheat the oven to 180° C.

1.) In a salad bowl, beat the egg whites into snow peaks and the powdered sugar.
2.) Incorporate the lemon juice and the starch, mix delicately.
3.) On a plaque covered with waxed cooking paper, form 4 meringue circles. Using the back of a spoon dipped in water, create a slight dos hollow at the centre of the meringues.
4.) Lower the thermostat to 120 °C. Bake for 1 hour, turn off the oven, leave the door ajar and allow the meringue to dry for at least 2 hours.
5.) In a stainless steel bowl, beat the cold cream into a firm chantilly, incorporate the glazed sugar and the mascarpone, very delicately.
6.) Divide the chantilly on the pavlovas. Decorate them with fresh fruit and eventually add a topping.

Brownie Raspberry trifle

A smashing Valentine's recipe easy and fast to prepare and sure to make an impact!

Ingredients:
2/3 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla
8 baked brownies, crumbled into pieces (about 2 cups)
2 cups fresh raspberries or dark sweet cherries, pitted
1 cup chocolate ice cream topping
Unsweetened chocolate shavings (optional)

Preparation:
1.) In a chilled large mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form; set aside.
2.) Divide half of the crumbled brownies between 4 large parfait glasses or water goblets.
3.) Divide half of the raspberries, ice cream topping, and whipped cream between the glasses, creating layers.
4.) Repeat layers with remaining brownies, raspberries, ice cream topping, and whipped cream.
5.) If desired, sprinkle with chocolate shavings.
6.) Serve immediately or cover and chill up to 4 hours.