Filled raspberry

A lovely contrast between the tart flavour of fresh raspberries and that of white chocolate in combination with Greek yoghurt. The Atsina cress not only provides a decorative element, it also gives this exceptional raspberry-based component a tart hint of anise.

Makes 40 pieces.

Filled raspberry

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







white couverture chocolate




As needed:


Atsina cress

Preparation method

  • Heat the Greek yoghurt and the white chocolate to 35°C and pour into a suitable container. Set to firm in the refrigerator and transfer to a piping bag with a thin, smooth nozzle.
  • Carefully fill attractive, firm raspberries with the yoghurt-chocolate ganache.
  • Garnish with a sprig of Atsina cress.
  • Serve directly as a friandise or as part of a dessert.

Serving suggestions

  • As a component in a dessert, complements citrus fruit components in particular.
  • As a friandise.
  • Delicious paired with peaches, pistachio, and olive oil.

Previous page