Sunday, July 31, 2005
IMBB #17 - Tea-Truffle filled Raspberries
The very exciting theme for this month's edition of Is My Blog Burning? is TasteTea, and it is hosted by Clement at A La Cuisine. (Who, for his last hosting adventure, made everyone play with puff pastry! Wow! That was QUITE a challenge!)
For this one, I was a little less worried. After all, tea? That's not difficult. So, what to do, what to do... I'm not much of a tea drinker - I'll enjoy a cup every now and then, even a couple of times a week, but I like fruity scented teas, and I really don't like the more "advanced" teas like Lapsang Souchon or even Green Tea. So, I don't consider myself a tea drinker. Much. I even buy tea bags, which I know some people totally shudder at the very thought of.
I had a punnet of perfect raspberries waiting in the fridge, and I couldn't stop thinking about them. Hmmm.. raspberries, and tea? No. That needs something else. When in doubt, turn to chocolate. Hence the creation above - raspberries filled with a chocolate truffle infused with tea. The tea I used is by Lipton and called Indian Spice. It's very good - spicy cardamom and red fruits. The chocolate is also quite fruity, a dark Chocovic, and I thought the combination would be great. And it was indeed! The recipe is dead simple, and so is the method. Sure, it's a bit fiddly, but not much of a problem. And they're absolutely wonderful. Could not taste better.
Tea-Truffle filled Raspberries
20-30 perfect raspberries
60 g dark chocolate
2 tbsp (30 ml) heavy cream
1 tea bag - Indian Spice by Lipton
Chop the chocolate. Heat the cream, and let the tea infuse in it for five minutes. Discard the bag, and pour the still hot cream over the chocolate and let it melt. Pour into a piping bag, and pipe the truffle into the raspberries. Chill, serve and impress.
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mmm...berries and chocolate...they look adorable too!
Wow, those look awesome. What an ingenious idea!
I love love love this idea! It is so simple but they look fantastic and I'm sure they taste even better. I probably wouldn't be able to stop popping them!
Double wow, so simple that I must try it with some tropical fruit we have here. Thanks so much Anne, I love them.
Gorgeous idea! I'll definitely try this one.
Those look so good!
And I noticed MEs Confitures on your wish list... I love that book~ so very inspiring!
Impress is right! These look DIVINE, Anne.
Hi Anne - these sound so simple and yet so delicious. Got a packet of lovely Scottish raspberries yesterday, so maybe I'll give this recipe a try!
I love it! They are like reverse truffles. What a terrific and beautiful idea.
Wow! Those are amazing!
Dang- I can't believe I overlooked these!
I bet these would be good frozen too (I just really have a thing for frozen raspberries). Mmm.
Do you get the golden variety of raspberries there?
Golden raspberries? Never heard of them. Or do you mean Cloudberries? They look like golden raspberries, but taste very very differently. If so, yes, we have them in Northern Sweden. Mostly eat it in jams or preserves - delicious, but very intense!
Wow...what a neat idea!
I'm going to keep this recipe around till spring; who knows when we'll see fresh raspberries around again.
wow, that looks yummy!
I just made them with a slightly different filling: lighter chocolate (Rausch Madagaskar, with 39% cocoa) and Tiger Spice Chai, cayenne pepper and a little bit of salt instead of the Lipton tea.
They're in the fridge now; so far I've only tried one and really liked it.
Thanks for the inspiration!
http://an.andaka.org/blog/2005/09/28/schokolade/ (in German)
hi, I are from Mexico, and me too love food, and more dessert, and more if they have chocolate, soo your`s idea is just perfect, becose we have a lot of that frut and with the tea, most to be delicius, soo from the beautiful Mexico !thanks!!!
Your blog rocks!
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