The idea kept popping up in my mind so as soon as I found some time for it, I rushed to my nearest shop and got the three ingredients I needed: fresh raspberries, good quality Belgian white chocolate and ground pistachios (well, those were whole peeled one but I finely chopped them for a similar effect).
The combination of flavours and textures in this recipe work well together; the tanginess of the fruit is nicely balanced with the creaminess of the chocolate and crunch of the pistachios. Those fruit truffles are perfect for a plate of sweet treats after a nice Summer meal or an al fresco dinner party with friends.
Because of the lack of garden, balcony or terrace where I live, I opened all the windows at the weekend for a bit of al fresco atmosphere and put a small platter of those raspberry bites on the coffee table as a perfect post lunch dessert. They are so heavenly that they were gone really fast!
One little tip when you are making this recipe: if you have some leftover melted white chocolate and ground pistachios, mix them together and spread onto a piece of kitchen paper. Let it set at room temperature before serving cut into small pieces (disclaimer: it was so good I ate this all by myself...).
If you end up making this recipe, let me know what you thought in the comments below.
Or even better, share a photo on Instagram with #cremedecitronblog_recipe and tag me: @cremedecitron
Ingredients (make approximately 2 dozen truffles depending on the fruit size)
1 punnet raspberries* (about 125g)
50g finely chopped pistachios
100g white chocolate**
1. Line a tray with baking paper. Prepare a little station around it with your raspberries (washed then patted dry) in a bowl or on a plate and ground pistachios on a separate plate.
2. Put the white chocolate in a baking bowl and melt it using a double boiler (or bain marie method). Let it cool for 2 to 3 minutes before dipping the fruit in it.
3. Using your fingers or a toothpick if you prefer a clean job, dip the raspberries delicately in the white chocolate then roll in the ground pistachios. Put on the lined tray to cool down completely. It will set at room temperature but for it to be ready faster, put the tray in the fridge for at least 30 minutes.
Serve and eat those delicious fresh bites on the same day you make them.
* It is preferable in this recipe to use really fresh and firm raspberries.
** I used good quality Belgian white chocolate. Be careful when choosing one as a lot of the ones found in supermarkets have a lot of sugar and almost zero cocoa (sometimes none...) meaning it will not be great for melting (and taste obviously).