THE raspberries they are very delicate fruits with a sweet-sour taste that ripen at the end of summer and early autumn and it is a pleasure to use in the September kitchen in many recipes and preparations. They are rich in vitamin A and C, citric acid and fructose. Their leaves, in the form of decoctions, help in the treatment of water retention due to their diuretic properties and are considered excellent natural anti-inflammatories.

The fruits, from the bright red ones, should be collected in the morning and should not be washed, to avoid damaging them. Well preserved can also be frozen and used out of season. They are among the most appreciated berries in food preparation.
Here are some of our suggestions for enjoying them to the fullest.

A cocktail to start

It is a not too sweet liqueur, which can be served alone or with iced sparkling water. On these evenings in late summer it can be paired with a glass of Champagne as an aperitif.

Blend the raspberries until you get a smooth cream. Grind 200 g of sugar in a mortar with some bay leaves and 3 cloves. Add the raspberry puree to the sugar and pour the mixture into a container that can be hermetically sealed.
Combine 1 liter of gin with raspberry cream, seal tightly and leave to rest for about a month. After this time, strain the liquid with a sieve and then pour it into a sterilized bottle. Let it rest for a few months in a cool, dark place. Then you can enjoy it alone or with a good glass of Champagne.

Finger food

Here's a quick and easy recipe: cream a few tablespoons of Greek yogurt to which you will add a drop of Maraschino liqueur. Collect the yoghurt cream in small ceramic bowls, blend two or three fresh raspberries for each bowl and pour the cream over the yogurt. Complete with wild strawberries and fresh tarragon leaves.

Swordfish with raspberry sauce

Easy but impressive preparation: blend a handful of raspberries with a teaspoon of sugar and one of water. To eliminate sieved seeds. Pour the sauce into a saucepan and simmer for 2 minutes, stirring constantly.
Turn off and stir in half a tablespoon of balsamic vinegar and let it cool. In a serving dish, place the salad dressed with a drizzle of extra virgin olive oil, on which you will place the slices of smoked swordfish seasoned with a little oil and pink pepper grains. Serve with a separate raspberry sauce.

Raspberries, goose breast and bitter herbs

It is a particular dish, suitable for those who love strong flavors. Take thinly sliced ​​goose breast, 500 g of bitter herbs like chicory or catalogna, 100 g of raspberries, a sheet of fresh egg pasta. Wash and boil the herbs in salted water: when they are ready, to keep their bright green color, drain them and let them cool in a bowl with ice water.

Cook the goose breast fillets in a non-stick pan, a few minutes on each side. In the fat that will have been left in the pan, fry the sheet of egg pasta cut into small lozenges. Place the meat in aluminum foil and let it rest for a few minutes, so that the juices concentrate very well.

Place it then, seasoned with flakes of salt and a pinch of pepper, on a nest of herbs flavored with extra virgin olive oil. Complete the recipe with fresh blended raspberries and a wafer of egg pasta.

Tiramisu with raspberries and pistachios

A sweet among the most classic, revisited for those who can't drink coffee. Or for the little ones.
Lightly crush 150 g of raspberries (even frozen ones are fine) in a bowl with 30 g of sugar, preferably cane.

If you want to present this cake in small cocotte, break up 20 ladyfingers and place a portion on the bottom of each container. If you want, you can add a few drops of Amaretto: forbidden if the dessert is prepared for children.
Press well with your fingers on the bottom of the bowl and add a layer of crushed raspberries. Put everything in the fridge for 10 minutes.

In the meantime prepare the mascarpone cream in this way: separate the egg yolks and the egg whites of 3 eggs in two separate containers. Beat the egg yolks with a little sugar, and then add the mascarpone, being careful not to create lumps.

Beat the egg whites until stiff, add a teaspoon of sugar and beat again to make them firm. Stir in the mixture of mascarpone and egg yolks.

Now the presentation: pour the cream in the bowls, on the biscuits and on the raspberries. Let it rest in the fridge for at least two hours. Before serving, chop 4 chocolate sablè biscuits with some pistachios, sprinkle the cream with this mixture and add some raspberry to garnish.

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