Autumn is the best time to enjoy foraging, especially for wild raspberries. Raspberries are great for creating simple yet delicious desserts. This recipe highlights their natural sweetness and pairs perfectly with the cream.
Prep time: 30 minutes
Recipe serves: 4
400g Foraged raspberries
400ml Whipping cream
1x Lemon zest & juice
50g Caster sugar
10g Foraged raspberries
1. Wash the raspberries and place them in a saucepan with the lemon zest, lemon juice, and caster sugar. Bring to the boil and then pass them through the sieve. Allow to cool.
2. Whip up the cream to a soft peak stage.
3. To assemble the dish, divide the cream into four glasses and pour in the raspberry sauce. Fold them together slightly and top with the remaining raspberries.
Enjoy!
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Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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