I'd tried to pick out the punnets with the largest raspberries, as I also wanted to try out an idea I had a few years ago - raspberries filled with chocolate ganache. The ganache was equal parts of 55% dark chocolate and double cream. The cream was heated up to boiling point. The chocolate was broken up in small pieces and the hot cream was poured over it, then stirring until all the chocolate has melted, then left to cool down. After this, I picked out the largest raspberries for filling. I transferred the ganache into a piping bag and filled up the raspberries, then into the fridge to let them set completely.
These can be made a couple of days in advance and stored in an airtight container with a piece of kitchen tissue inside it to take up the moisture. They are also nice to eat on their own. But are good as decorations too.
400 g crème fraîche
6 tbsp chia seeds
2 tbsp vanilla extract
4 tsp honey
300 g raspberries
Decoration sweetened whipped cream
a handful of almond flakes
- Blend together the crème fraîche, chia seeds, vanilla extract, honey and raspberries and spoon into serving bowls/glasses.
- Chill overnight, or at least 4 h before serving.
- Just before serving, pipe some sweetened whipped cream, add the ganache-filled raspberries on top and sprinkle almond flakes over.
The original recipe also recommends using liquid stevia to increase the sweetness, but I didn't use that and so the pudding was a bit on the bland side, but had a very nice texture. Possibly using mascarpone instead of crème fraîche might make it a little sweeter and perhaps more honey. I'm not a fan of sweeteners, so I'd rather not use any, if I can avoid it, tempting though it might be on occasion.
I also think chopped almonds might be nice in the pudding to add some crunch as well. The ganache-filled raspberries are very easy to make and very tasty, so I was really pleased with them. I've not been able to find them in the internet, though I don't think it's an original idea of mine. I think they can be also taken a step further and dipped in chocolate to make pralines, I'll give that a try once I've mastered the art of chocolate tempering.