Fresh raspberry salad

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Jelly


    • Frozen fruit purée 100% : Raspberry - 125 g
    • Sugar syrup: - 20g
    • Red wine vinegar - 2g
    • Agar agar - 1g
    Mix all ingredients. Bring to a boil. Let jelly.  Mix into a fine smooth mass.

    In this step

  2. Red onion


    • Red onion - 1
    • White wine
    Put the red onion in a pot. Cover with white wine. Let evaporate over a low heat. Allow to cool.
  3. Marinade


    • Water - 120g
    • Rice vinegar - 60g
    • Sugar - 35g
    • Salt - 6g
    • Coriander seeds - 5
    • Bay leaves
    Mix all ingredients and bring to a boil. Allow to cool.
  4. Fromage blanc


    • Cream cheese - 150g
    • Olive oil
    • Salt
    • Pepper
    Season the fromage blanc with a dash of olive oil, salt and pepper.
  5. Assembly


    • Tomato
    • Herbs and flowers
    Peel several types of tomatoes. Marinate briefly a part of the peeled tomatoes. Slice the tomatoes into the desired shape. Season.  
    Spoon some fromage blanc in the middle of a plate. Arrange the tomatoes with some fresh raspberries on the cheese. Finish with the jelly, herbs and flowers.

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