Framboise Et Chocolat Noir Recipe
Raspberry liquor berry compote topped with shaved dark chocolate
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Ingredients
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Compote
Topping
Method
Compote Preparation
- 1
Prepare the Raspberries
Rinse the fresh raspberries under cold water and gently pat them dry with a paper towel.
- 2
Cook the Compote
In a medium saucepan, combine the rinsed raspberries, raspberry liqueur, granulated sugar, and lemon juice. Stir gently to combine.
- 3
Simmer
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, stirring occasionally until the raspberries break down and the mixture thickens slightly.
- 4
Cool
Remove the saucepan from heat and let the compote cool to room temperature before serving.
Topping Preparation
- 5
Shave the Chocolate
Using a vegetable peeler, shave the dark chocolate into thin curls or shavings. Set aside.
- 6
Garnish
If desired, wash and dry the fresh mint leaves and set them aside for garnish.
Assembly
- 7
Serve
In serving dishes, spoon the cooled raspberry compote generously. Top with the shaved dark chocolate and garnish with mint leaves if using.