If you liked this recipe, you'll love this Zero Waiste: The carrot that wanted to be a pasta.
Zero Waste: Raspberry Cushion by César Troisgros
29 Sep 2022
Ingredients
Overripe raspberries: 250g
Yogurt: 125g
Heavy cream: 10cl
Caster sugar: 100g
Egg whites: 75g
Why Waste? is back. The Fine Dining Lovers series that shows you how to turn your kitchen food waste into delicious dishes, with recipes and tips by some of the world's best chefs, makes a welcome and timely return.
Almost 50% of the fruit produced in the world gets wasted, so this episode of Why Waste? shows us what we can do with it before it ends up in the garbage. This recipe is by César Troisgros, the fourth generation chef of the legendary Troisgros family.
As a child, César's grandmother used to make this recipe using overripe raspberries, making ice cubes with the fruit, and adding yoghurt and cream. It's a simple yet delicious recipe that reminds him of his childhood. Even at three-Michelin-star Maison Troisgros, they sometimes forget about fruit and have to use it up in some way. This is a simple yet elegant way to use up raspberries (or any other forest fruit) that you can do at home.
Method
01.
Take 200g of raspberries, add the yoghurt and 5cl of cream, mix with a fork, and balance with sugar to taste.
Fill ice cube molds and place in the freezer.
02.
Take a bowl, add sugar and egg whites, place in a bain-marie and heat to 60°C.
Then mix with a mixer, at low speed, until completely whipped and cold.
03.
Spread the mixture on non-stick paper and dry for 4 hours.
04.
Place the rest of the raspberries to dry, then blend to make a powder.
05.
Whip some heavy cream to make a Chantilly.
06.
Take out the cubes from the freezer and remove them from the molds. Add a little scoop of whipped cream to each one.
07.
When the meringue is dry, fold the ice cubes inside, under a heat lamp or open oven.
Try to shape them like a pillow.
08.
Put on a plate, finish with the raspberry powder and wait 5 minutes before serving, so the cubes are not too cold.
