Raspberry creamy

Raspberry creamy

par Franck Fouchereau

Alain Chartier

Vannes (56)



La Fruitière Raspberry Puree 620 g
Pectin 13 g
Stabiliser 5 g
Sugar 90 g
Egg yolks 90 g
Butter 140 g


  • Heat the raspberry puree
  • Add the powders at 40°C
  • Add the egg yolks at 50°C
  • Bake the whole at 85°C
  • Mix in the butter at 40°C and blend
  • Poach the cream


Tables of use