Only a few more weeks and I can pick my own raspberries again. Due to the long winter the harvest is a bit later this year. But I’m really looking forward to my outings to the pick your own farms. Here in the Netherlands there are plenty. I’m keeping a close eye on their websites where they communicate when their bushes are ready to harvest. My top 3 of pick your own farms is:
- Raspberry Maxx in Meijel (Brabant)
- Van Reeuwijk in Abbenes (Noord-Holland)
- De Hoenderik in Tricht (Gelderland)
In the meantime I get my raspberries at the farmers market. Yesterday I whipped up a beautiful looking dessert with fresh raspberries: Vanilla cream with a raspberry coulis. Scroll down for the full recipe.
You’ll need
for the coulis
- 50 gr cane sugar
- 2 tbsp water
- 1 tsp vanilla extract
- 400 gr raspberries
for the vanilla cream
- 255 gr cream cheese
- 4 tbsp cane sugar
- 1/2 vanilla bean scraped
- 120 ml cold heavy cream
Directions
- Add all coulis ingredients in a pot and heat while stirring and sugar dissolves
- Simmer until raspberries start to stew
- Leave to cool. Once cool, add to blender and blend until you have a thick sauce
- Beat the sugar, cream cheese and vanilla
- Add the cream and beat until smooth
- Serve in glasses or small pots and top with the coulis
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