Jul 09 2026
Restaurants›Lucie›La Framboise Recipe

La Framboise Recipe

Inspired by Lucie
Time1h 30m
Serves4

Raspberry confit, Meringue, Tarragon cream, Herbaceous sorbet

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Ingredients

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Raspberry Confit

Meringue

Tarragon Cream

Herbaceous Sorbet

Method

Raspberry Confit

  1. 1

    Prepare the Confit

    In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.

Meringue

  1. 2

    Make the Meringue

    Preheat the oven to 100°C (212°F). In a clean bowl, whisk egg whites until soft peaks form. Gradually add sugar, whisking until stiff peaks form. Gently fold in cornstarch and vanilla. Pipe or spoon onto a lined baking sheet and bake for 1.5 hours. Turn off the oven and let meringues cool inside.

Tarragon Cream

  1. 3

    Whip the Cream

    In a bowl, whip heavy cream until soft peaks form. Add powdered sugar and finely chopped tarragon, then continue whipping until stiff peaks form. Chill until serving.

Herbaceous Sorbet

  1. 4

    Make the Sorbet

    In a saucepan, combine water and sugar. Bring to a boil until sugar dissolves. Remove from heat, add chopped herbs and lemon juice. Let steep for 30 minutes, then strain and freeze in an ice cream maker according to manufacturer's instructions.

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