Cream of Honey with Raspberries

1 pound fresh raspberries

For the Honey Marinade:
2 tablespoon honey
1 pinch salt
5 tablespoon merlot or water
1 pinch cinnamon
1 pinch allspice

For the Honey Cream:
3 tablespoon good quality honey, preferably wildflower or elderflower honey
250 ml. whipping cream

Combine the ingredients of the honey marinade. Heat lightly over low heat so that the honey mixes properly and can be added to the berries. Remove and pour over the berries and put the berries in a refrigerator in a tightfitting container. Keep overnight or at least for five to eight hours. Once the berries are marinated, remove and strain thoroughly, reserving the fruits. Combine the honey with the whipping cream and heat gently for 1 minute over low heat. After a minute, turn off the heat, and with the aid of a spatula, stir briskly. Remove and strain into a whipped cream dispenser. Infuse the mixture with a single or double dose of nitrous cream chargers, and then shake well after each charge, keep the honey cream in the fridge for 2 hours minimum, shaking after every 30 minutes.
To serve, in the bottom of a serving bowl or glass, squirt a small amount of the honey cream using a thin fitted nozzle to make a base. Then, spoon 2-3 tablespoons of the berries on top of the cream. Squirt a good bit of the cream right on top of the berries. Serve immediately. The honey will help the combination of cream chargers and cream to remain inflated for longer than usual as long as the temperature is kept quite low.

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