Now that summer is here, you absolutely should go on a hunt for raspberries and blackberries. But how can you tell whether they are ripe? That’s easy! It’s if they have developed their full colour – raspberries are red and blackberries a deep blue – and can be picked easily.
Raspberries and blackberries belong to the rose family of plants. They are not actually true berries, in fact, but – just like strawberries – are made up of a number of small stone fruits, for which the technical term is “drupes”. They often grow on the edges of forests or in the garden, preferably in a relatively shady spot that is sheltered from the wind.
It’s not only we humans who love raspberries. As raspberry blossom has plenty of pollen and nectar to offer, many bees and butterflies also visit its flowers. The leaves are also a treat for some caterpillars.
Ca. 6 portions
• 100 g shortbread biscuits (e.g. petit-beurre)
• 250 g low-fat quark
• 2 tbsp mascarpone (optional)
• 200 ml cream
• 80 g sugar
• 1 packet of vanilla sugar
• 100 g white chocolate
• 300 g fresh raspberrie
Break the biscuits into crumbs and fill into 6 glasses.
Beat the cream using a hand-mixer until it forms soft peaks. In a separate bowl, stir the quark and the mascarpone together with the sugar and the vanilla sugar until the sugar has dissolved. Melt 80 g of the white chocolate in a bain-marie – i.e. in a bowl over a saucepan with hot water – and stir into the quark mixture. Then fold in the whipped cream.
Add half the cream mixture on top of the biscuits in the glasses, followed by the raspberries and a further layer of cream. Finally, put the rest of the raspberries on top of the last layer of cream and sprinkle with the remaining chocolate.