Nowadays raspberry is not that rare thing anymore. All year-round available on the shelves of shops, it has no more of its former alluring unavailability. Mankind learnt how to synthesize its sweet delicious aroma and produce dozens of its different shades. But… But for me raspberry means the fingers pricked to blood, greedily tearing juicy berries from the bushes. They fall gently into my palm smothered with the juice and delicately shining cobweb.
And I never wash my raspberries. I do not understand – why? They are perfect! Its fluffy scarlet pimples are simply flawless.
And desserts with raspberry sauce are always amazingly delicious. Looks like, it’s impossible to spoil them. Raspberry tastes great in any combinations, temperatures and servings.
Ingredients
Method
- Blend raspberries and honey until smooth, pass through a sieve.
- Pour onto a silicone mat through a round shape with a table spoon, smooth to a thin layer and dry at 38 *C for 8 hours.
- Sprout the wheat, and then fill it with water 24 hrs to ferment.
- Strain the water from the wheat, add cashews and salt and blend until slightly rough consistency.
- Put the mix in the buttercloth and put under pressure in a warm place for 12 hours to ferment.
- Mix the ready-made cream cheese with honey and vanilla stick seeds.
- Put the cream cheese in the center of the pastille and wrap it as a dumpling.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.