Raspberries with Hibiscus Infusion
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On a recent trip to Paris, I had a wonderful meal at the three star Michelin restaurant L’Arpège, and even got to interview Chef Alain Passard. Probably my favorite dish at the restaurant, and one I would recommend to anyone that goes there, is the beetroot tartare. I was very keen to get the recipe from Chef Passard, but sadly, it’s a secret.
However, he was more than happy to share a lovely dessert recipe with me: Raspberries with a Hibiscus Infusion. It’s a bright, tart dessert with a nice floral touch that’s just perfect for summer! And the best part is, its completely vegan!
Framboises à l’infusion de pétales d’hibiscus
(Raspberries with a Hibiscus Infusion)
Raspberries with Hibiscus Infusion
- Total Time:
- Cook Time:
- Serves: 4
Ingredients:
- 400 grams raspberries
- Zest of one orange
- Zest of one lemon
- 1/2 vanilla bean
- 3 kernels black pepper
- 2 star anise
- 2 cinnamon sticks
- 150 grams of sugar
- 1 liter water
- 80 grams dried hibiscus flowers
Method:
- In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon.
- Boil until a syrup is obtained.
- Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again.
- Allow to cool in the refrigerator.
- Then, wash and trim the raspberries, cut in half and present them in slices.
- Pass the syrup through a chinois, drizzle over the raspberries and serve.
Get into a Parisian state of mind, and bon appetit! 
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