What are we eating ? | Highlight raspberry

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Indulgence: raspberry marshmallow

Ingredients

• 70 g egg whites (2 whites)
• 10 sheets of gelatin previously rehydrated in a bowl of cold water
• 190 ml unsweetened raspberry juice (or take raspberries, heat them in a bain-marie then strain the juice obtained)
• 2 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 cup icing sugar

Preparation

• 1. In a saucepan, pour the sugar and add water to moisten the sugar (about 1/2 cup of water). Bring to a boil over high heat until the syrup reaches 121°C.
• 2. Meanwhile, heat the raspberry juice over medium heat and add the gelatin. Whisk until the gelatin is well melted, then set aside.
• 3. Whip the egg whites in the bowl of a mixer with the whisk attachment until the whites form medium stiff peaks. Then drizzle the syrup over the whites, then the gelatinized raspberry juice, and let the mixer run on medium speed until the marshmallow has a nice light texture and forms peaks, about 10 minutes.
• 4. Pour into a cake pan or onto a baking sheet lined with well-oiled parchment paper.
• 5. Leave to set for about an hour at room temperature, then unmold. Mix cornstarch and icing sugar. Coat the marshmallow with the mixture.
• 6. Cut into cubes of the desired size with a knife heated in water. Coat each piece with the starch-sugar mixture.
• 7. To make s’mores, grill over a campfire, put between two graham crackers and… eat!

Conservation

Marshmallows will keep for three weeks away from heat and humidity.

Source: recipe by Gabrielle Rivard-Hiller.

Posted in The Press + June 29, 2013.

Quickly done well done: field berry popsicles

Air conditioning is not the only way to cool down. To survive the heat, we offer you a tempting recipe for ice cream popsicles.

These popsicles are made with seasonal fruits from Quebec. Strawberries, raspberries, blueberries, blackberries, blackcurrants, currants… in fact, you can choose your favorite fruits from this list. To this, we add another local touch with a hint of maple syrup. Irresistible !

For 10 popsicles

Ingredients

• 250ml strawberries, pureed
• 250ml blackberries, mashed
• 250ml raspberries, mashed
• 30ml maple syrup
• 5 strawberries, halved
• 10 blackberries
• 10 raspberries

Preparation

• 1. Mix fruit purées and maple syrup. Divide the mixture into the popsicle moulds.
• 2. Add two pieces of strawberries, a blackberry and a raspberry to each mold. Using a stick, push the fruits to different heights.
• 3. Place the sticks and freeze.

* We used 90ml popsicle molds. You can adjust the recipe according to the size of the mussels.

Posted in The Press + on August 20, 2015.

Call me boss! : caramel cake, raspberry and vanilla cream

A self-taught pastry chef, Masami Waki ​​is recognized as one of the best pastry chefs in Montreal. Here is the recipe for a cake as pretty as it is tasty. Please note: the quantities are given in grams, as this is the best way to obtain a satisfactory result.

Yield: 8 to 10 servings

Preparation: 2 hours (+ 1 night rest)

Cooking: 20 minutes

Ingredients for the cake

• 200g sugar
• 50g water
• 95g 35% cream
• 150g butter
• 3 large eggs
• 150 g all-purpose flour
• 5g baking powder (baking powder)

Ingredients for raspberry jam

• 150g raspberries (fresh or frozen)
• Ingredients for the vanilla cream
• 400g 35% cream
• 100 g of white chocolate in pieces
• 1 vanilla pod (or 10g vanilla extract)

Preparation of the cake

• 1. Bring the cream and butter to a boil in a saucepan. To book.
• 2. Make the caramel. In a large saucepan, combine sugar and water. Make sure all the sugar is well wetted. Cook over medium heat until the preparation takes on a nice caramel color. Do not mix during cooking, to avoid crystallization of the sugar. To put out the fire.
• 3. Gently (to avoid hot splatters) pour the cream and butter mixture into the caramel, whisking. To book.
• 4. When the mixture is at room temperature, beat two eggs in the caramel with the whisk. Then add the flour and baking powder with a sieve, then incorporate with a wooden spoon until the mixture is homogeneous.
• 5. Store the unit covered overnight in the refrigerator.
• 6. The next day, preheat the oven to 180°C (350°F).
• 7. Pour the mixture onto a 42 cm by 30 cm cookie sheet. Bake for 20 minutes, then let cool.

Preparation of raspberry jam

• 8. Reduce the raspberries by two-thirds in a saucepan over low heat. Stir occasionally to prevent the fruit from sticking to the bottom of the pan.
• 9. Leave to cool.

Preparing the vanilla cream

• 10. Slice the vanilla pod in half to extract the grains using the blade of a knife. Add to the cream in a saucepan (or pour in the vanilla extract). Bring to a boil.
• 11. Gently pour the hot cream into a bowl that contains the white chocolate pieces. Mix well until all the chocolate is melted.
• 12. Cover and let stand overnight in the refrigerator.
• 13. The next day, make a whipped cream with the preparation.

Finishing

• 14. Spread raspberry jam on cake (keep a small amount for frosting).
• 15. Cut the cake into three equal parts, lengthwise.
• 16. Spread whipped cream on each piece (save some for frosting) and assemble into a layer cake. Masami Waki ​​assembled the layers in a circle, but you can just put them on top of each other.
• 17. Add a little jam to the remaining whipped cream, mix lightly to obtain a pink marbled cream and cover the cake with it (the result will not be exactly the same as that obtained by Masami Waki, who used difficult to mix products). find in store). Add your choice of toppings such as white chocolate chunks or spheres and crunchy silver beads.
• 18. Savor. The cake is even better after overnight in the fridge.

Published on lapresse.ca on April 17, 2021.

Guilty pleasure: raspberry and apricot salad

In this raspberry salad, Patrice Demers opts for very small leaves of Greek basil, lemon balm and coriander which add finesse to the presentation and taste of this dessert. If the vegetable garden is overflowing with mint, tarragon or dill, we might as well use those herbs, he says!

As for a vegetable salad, he prepares a vinaigrette based on olive oil, honey and lemon. “But the element of surprise in this dessert is the candied ginger. I like the spicy and sweet side of this food. I incorporate it into cake batters and in this case, I hide it in raspberries! “, he explains.

To this tasty dessert, Patrice Demers says that you can add a scoop of quality vanilla ice cream, which is now easily available from many artisans in Montreal.

Servings: 4

Preparation: 5 minutes

Ingredients for the salad

• 4 apricots
• 32 raspberries
• 1 C. (5 ml) candied ginger, finely diced
• 1 lemon
• Herbs: Greek basil, lemon balm, coriander

Ingredients for the vinaigrette

• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) honey

Preparation

• 1. In a bowl, whisk together all the dressing ingredients.
• 2. Divide fruit among four plates.
• 3. Spoon a dollop of dressing onto each plate to drizzle the fruit.
• 4. Garnish with a few cubes of candied ginger, microplane grated lemon zest and a few herbs.

Published on lapresse.ca on July 21, 2014.

Health ! : Star Lury

Ingredients

• 1 star anise pod
• 1/2 ounce liquid sugar
• 1 ounce strawberry puree
• 1 1/2 ounce vodka
• 1 ounce of Chambord black raspberry liqueur (or Le Ricaneux raspberry cream)

Preparation

• 1. In a shaker, crush the star anise. Then add the other ingredients with ice cubes.
• 2. Stir vigorously and strain into a martini glass.
• 3. Decorate with a strawberry.

Published on lapresse.ca on November 7, 2008.