In this recipe the chef uses sweet -
tart wild raspberries as a perfect counterpoint to the silkiness of the lemon cream, but you can substitute local berries with equally good results.
Not exact matches
Those summers were filled with some of my most cherished memories: picking fragrant
wild blackberries and
raspberries in the woods with which we prepared large batches of jam, and helping to thinly slice apples for my grandmother's perfectly arranged apple
tart.
Profoundly aromatic, notes of
tart cherry, spice, cedar box and dried rose petals give way to a structured palate of
wild raspberry, bay laurel and savory spices.
I salivate instinctively at the ripe, sweet smell of strawberries, the popping crunch of
wild blueberries, and that first juicy squirt of
tart raspberries crushed on my tongue.