Ingrediants

• 500 g raspberries
• 100 g carasau bread
• 100 g fresh cream
• 50 g shelled pistachios
• 30 g brown sugar
• 15 g fresh ginger
• 1 spring onion (green part)
• red vinegar
• salt
• pepper

For the recipe of crispy bread sheets with raspberry compote, start by cutting the raspberries in half.
Collect them in a saucepan with the onion, peeled and very thinly sliced, the peeled and chopped ginger, the sugar, 2-3 tablespoons of vinegar, salt and pepper.
You do simmer for 10 minutes. Balance the taste of the compote with more vinegar and / or salt. Turn off and let cool.
For the aperitif served with crusty bread, whipped cream and chopped pistachios.

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