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Raspberry compote with Tarragon cream- -4/2/10


Raspberry compote with tarragon cream are these little light custard pots that are easy to prepare.  Make the raspberry compote and tarragon cream at least several hours in advance and keep them chilled until ready to assemble and serve.  I saw this recipe and I really like the presentation.  The portion is very small so this dessert could be serve as a prelude to the next dessert.  The cream is infused with tarragon, which is not something that is done very often, and it gives an interesting note to the dessert. 



Close look at the pots.


Preparation work..

Ingredients for: serves 6-8

Raspberry compote:

8oz raspberries

1/4 cup sugar


Tarragon cream:

1 cup whipping cream

1 cup whole milk

1/2 cup tarragon leaves, roughly chopped

7 tablespoons sugar

Pinch of salt

7 extra large egg yolks

Cocoa powder for dusting

Put the raspberries and sugar in pan and cook over high heat for a few minutes.

shaking the pan, until the fruit has broken down and the juices are reduced and syrupy.  Turn off the heat and let it cool completely.


I made the stickers and stuck them on top of my pots.

Once the compote is cold, scoop a spoon of compote...

..and spread a thin layer over the bottom of the pots and set aside.

Chop the tarragon leaves.

Heat the cream mil, and chopped tarragon in a saucepan with 1 tablespoon of sugar.  As soon as it starts to boil remove the pan from the heat and set aside to infuse for 15 to 20 minutes.

while the cream is infusing, beat the egg yolks and the remaining 6 tablespoons of sugar in a large bowl until light and creamy.

Pour the in the tarragon infused cream mixture, stirring until smooth.  Pour it back in a saucepan and place over low heat.  Stir until the custard is thick enough to coat the back of a spoon.

Pass the tarragon cream through a fine sieve into a clean bowl.  Discard the tarragon and let it cool.  Put a piece of plastic sheet on top of the surface to prevent a skin to form.  Chill for a few hours or overnight.


When ready to serve, spoon the tarragon cream into the serving glasses to form layer on top of the raspberry compote.

Dust a layer of cocoa powder and put a few raspberry on top and serve immediately.

Filed as: Fruits, Eggs

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