A French classic made easy: this gluten-free recipe from our Geneva BG Café chef Alain Slavi is quick to prepare but undeniably impressive. It’s the perfect treat to surprise your loved one on Valentine’s Day.
- 750 g raspberries
- 300 g double cream
- 30 g icing sugar
- 100 g caster sugar
- 3 matzo (unleavened Jewish flat breads, we used Yehuda Matzos)
Sprinkle the matzo sheets with the caster sugar. Place on a baking tray and grill for a few minutes in the oven until caramelized. Remove from the oven and leave to cool.
Prepare the Chantilly cream: whisk the cream and icing sugar to soft peaks.
Wash and drain the raspberries.
To assemble, spread some Chantilly cream on a matzo sheet and sit the raspberries on it. Cover with the second matzo sheet and repeat the process. Finish with raspberries and icing sugar on the top sheet.
Serve with a drizzle of berry coulis and a scoop of lemon (or chocolate) ice cream.
Enjoy this dessert with a glass of Prosecco and your favourite person.