Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A timeless dessert menu classic, customizable to suit your inspiration and the season.
- With a crispy cinnamon crumble base for a delicately spiced flavor.
- A ready-to-serve dessert, perfect for elegant plated presentations, or simply for takeaway.
Recipe steps
Step 1
Arrange the Cheesecake in the middle of the plate.
Step 2
Make your raspberry caramel :
• Melt the butter and sugar in a frying pan until the caramel is golden brown and remove from the heat
• Add the fresh raspberries
• Deglaze with balsamic vinegar
• Add a few lemon thyme leaves
• Season with a twist of freshly ground pepper
Step 3
Arrange the semi-confit raspberries on the cheesecake and drizzle the raspberry caramel over and around the dessert.
Chef's tip
You can make this recipe with other fruits (strawberries, apricots, peaches) and play on flavours with other vinegars (cider, raspberries, blackcurrants, etc.), or other herbs (basil, mint, etc.) and spices.
