Raspberry crémeux recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Acquerello›Raspberry Crémeux Recipe

Raspberry Crémeux Recipe

Inspired by Acquerello
Time1h 30m
Serves6

Shortbread and sorbet

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shortbread

Raspberry Crémeux

Raspberry Sorbet

Method

Shortbread

  1. 1

    Prepare the Dough

    Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined.

  2. 2

    Shape and Bake

    Press the dough into a greased 9-inch tart pan or shape into rounds. Bake for 15-20 minutes or until lightly golden. Allow to cool.

Raspberry Crémeux

  1. 3

    Make Raspberry Puree

    In a blender, puree the fresh raspberries and strain to remove seeds. Set aside.

  2. 4

    Prepare the Crémeux

    In a saucepan, heat heavy cream and sugar over medium heat until sugar dissolves. In a separate bowl, whisk egg yolks and temper them with the warm cream mixture. Combine with raspberry puree and vanilla extract.

  3. 5

    Chill

    Pour the mixture into individual serving cups and refrigerate for at least 2 hours to set.

Raspberry Sorbet

  1. 6

    Make the Sorbet Base

    In a saucepan, combine water and sugar, heating until the sugar is fully dissolved. Allow to cool.

  2. 7

    Blend and Freeze

    Blend the raspberries and lemon juice with the cooled sugar syrup. Pour into an ice cream maker and churn according to the manufacturer's instructions, then freeze until set.

More from Acquerello