Tarte framboise 3 textures by Yazid Ichemrahen
RASBERRY PIE

A base of pie in two cooking, waterproofed by a gilding of egg yolk for a magnificent crunch. Just a lemon cream from Menton to allow the acidity of the raspberry to express its length in the mouth.

A thine hazelnut biscuit for the little note of bitterness that serves the final balance. And some beautiful Williamette handpickedraspberries.

The grass I use is called the Cress. I make the choice to put it in some acid desserts like this because despite its small size it has a strong and anise taste that will rinse the palate just after tasting and leave a slight taste of anise.


COMPOSITION
  • Sweetened vanilla paste
  • Hazelnut biscuit
  • Lemon cream
  • Fresh raspberries
  • Astina cress
  • Raspberry Unctuous Gelraspberry handpicked.
Tarte framboise 3 textures by Yazid Ichemrahen
Tarte framboise 3 textures by Yazid Ichemrahen
Tarte framboise 3 textures by Yazid Ichemrahen
Tarte framboise 3 textures by Yazid Ichemrahen
Tarte framboise 3 textures by Yazid Ichemrahen
Tarte framboise 3 textures by Yazid Ichemrahen