If you’re using raspberries, consider adding a layer of chocolate ganache at the end. Add some chopped basil or a tablespoon of cassis syrup when heating blackberries, fresh mint, or lemon peel for blueberries. Named after the French word “fouler,” meaning to mash or squeeze, this dish comes together within minutes, and any combination of flavors can be added to spruce it up. Sod fruit is an odd way of referring to berries served with whipped cream, but don’t underestimate this highly versatile dish. Step 5: Serve in cups with Greek yogurt for a sweet and healthy breakfast or dessert. Bake for 25-35 minutes until golden and crunchy. Step 4: Layer stuffing in the bottom of a pie plate or baking dish and crumble on top. Add the melted butter and mix until evenly coated and crumbly. Step 3: Mix the crumbled ingredients (flour, oats, sugar, salt). Step 2: Mix the filling ingredients (berries, lemon juice, flour, sugar, salt) and mix well. Step 1: Preheat the oven to 375 degrees Fahrenheit. Greek yogurt, or French-style yogurt like La Fermière Grab some high-quality French yogurt (or Greek yogurt if you can’t find it), and instead of the traditional raspberry compote, take things to the next level with a raspberry toppings. The French have an old love affair with yurt, French yogurt is made in small batches and left to grow long, giving it an extra creamy texture. But it is also commonly served with French yogurt at breakfast, either as a whole or as a compote. You may find them in stinging form as well. In France, myrtle Most likely in clafoutis (you can use Kate Christensen’s French Recipe for Clafoutis aux Fraises And put in blueberries as desired). Step 5: When the pie crust has cooled, add the custard with the raspberries. Set aside and let cool to room temperature on the counter or in the refrigerator. Step 4: Remove the custard from the heat and whisk in the butter and vanilla. Let it simmer over medium heat for five minutes, until the consistency of custard is reached. Whisking constantly, milk is poured into the yolk mixture. Step 3: In a separate saucepan, heat the milk until it begins to boil. Beat the egg yolks and sugar with a mixer in a saucepan until the mixture is smooth. Step 2: While your crust is cooling, prepare the pastry cream.

When done, remove it and let it come to room temperature. Place in the oven for 15-20 minutes at 375☏ until golden brown. Pinch the bottom of the shell with a fork, cover with parchment paper, and fill with dried beans or rice to weigh the shell. Skip a few steps with a store-bought pie crust, or make your own If you feel up to the task. Tarte aux Framboises are a staple in French desserts, but you don’t need to study at Le Cordon Bleu to make one at home. Alternatively, add a few sprigs of thyme, rosemary, or mint to your simple syrup, and filter it before mixing. Repeat this step if necessary to achieve the desired consistency.īonus: To make the flavor of your sherbet more complex, try adding the juice of half a lemon or half a teaspoon of rose water while blending the mixture. If you don’t have an ice cream maker, freeze the mixture on a layer of parchment paper on a cookie sheet until firm, then break up the pieces and mix them in the food processor again. Transfer to a bowl in the freezer when done for at least 2 hours, until ready to eat.

Step 3: Pour the mixture into the ice cream maker, and follow the instructions according to your machine for freezing. But you don’t have to travel far to be creative with excess berries. I still dream of a chocolate tarte framboise I once ate during my travels at the Café Flowers in Toulouse, or a scoop of cassis gelato in the port of Cassis itself, after a long walk from the Calanques. You may have trouble finding black currants in the United States, and cassis syrup can also be difficult to come by, but the richness of blackberries and the texture of lemon juice can be used as an alternative.ĭuring summer in France, berries can be used for anything from breakfast to dessert, as flavorings for smoothies or ice cream, or as fillings for pastries or pies. It is popularly used in syrup form mixed with white wine to make a drink called, care. A local favorite, though, is Cassis (black currant), which has a very pungent flavor and is often used to cut the sweet stuff. A common berry that can be found in France is Framboise (raspberry), weak (Strawberry), myrtle (blueberries), and maris (blackberries). July and August mean buckets of raspberries and blueberries that look like edible gems to add a little sparkle to any dish. In summer, nothing beats berries to satisfy the relationship between sweet, sour and refreshing.

Bowl sparkle