Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- A classic on the dessert menu, you can customize it to your inspiration and the season!
- A crunchy cinnamon crumble base for a delicately flavoured taste.
- A ready-to-use dessert, for sophisticated plating or simply to take away.
Recipe Steps
Step 1
Arrange the dessert 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.
