RASPBERRY
First of all I would like to say hello to everyone and let you know that Im going to try to make this blog as fun as possible.
For my first ingredient I chose RASPBERRIES because I enjoy eating them a lot, I hope you do too.....
Here are some interesting facts about them that you probably dont know, just like me before I read about them for this blog:
Raspberries are considered the most intensely flavored member of the berry family, and they are part of the rose family,weird ha,they also contain a fair amount of iron, potassium and vitamins A and C.
The first people known to have cultivated raspberries were the Greeks. According to Leclerc (1925), the Greeks used to say that raspberries used all to be white. One day, when god Jupiter, still a child, was making the mountains resound with the echos of his furious screams, the Nymth Ida , daughter of Melissios, King of Crete, wished to pick him a raspberry to appease him . She scratched her breast on the spines of the shrub, staining the fruits a bright red for evermore. For this reason, raspberries are red, and the place where they grow in Greece is called Ida.
Today we found raspberries growing wild in all the cooler regions of the nothern hemisphere, and in some southern parts.
Depending on the region, raspberries are available from May through November. Choose bright colored, plump berries sans hull. If the hulls are still attached, the berries were picked too early and will undoubtedly be tart.
Here is a little easy recipe of raspbery tart:
CRUST-
120G butter,2G salt, 50G sugar, 50G of almonds in pouder, 2G vanilla powder, 40g of eggs, 50G flour, 150G flour .
Mix the butter and the salt, add the sugar, the almond powder, the vanilla , the eggs and the 50G of flour once mixed add the rest of the flour. Roll with a rolling pit after cooling and cook at 170 C for 10 to 15mn.
Pastry Cream-
100G of milk, 1/2 vanilla bean, 12.5G of sugar, 24G of egg yolks, 12.5G of sugar and 8G of maizena.
Boil the milk, the manilla and the sugar, separetly mix the egg yolks with the rest of the sugar and the maixena, mix well with a wisk. Add 1/3 of the boiling mild over the mixture then put everything on the fire and mix vigorously for over 2mn then pass through the chinois and cool down weekly.
Once the crust is cooked and cool put the pastry cream in the crust, then cover with a little bit of strawbery mermelade and decorate by covering all the surface with raspberries and some black berries, strawberries and blueberries. ET VOILA!
I HOPE YOU ENJOY COOKING IT, SMELLING IT AND ABOVE ALL EATING IT!
