Champignon Cremieur with raspberry puree

Champignon Cremieur with raspberry puree

Recipe for 4 Portions:

1 Champignon Cremieur (At room temperature)
100g fresh raspberries (fresh or frozen)
ca. 2 tbsp caster sugar
2cl raspberry liqueur


Hand sort the raspberries but don’t wash them. Puree with a hand mixer and add caster sugar to taste. Stir in the raspberry liqueur. Finally, pass through a fine sieve and remove the pips.

Put the sauce from the fruit on a flat plate and place the Cremieur segments on top. Decorate with a few complete raspberries and serve.


All types of berry are suitable for this recipe. Strawberries and vodka, blueberries and gin, redcurrants Crème de Cassis. For children, simply leave out the alcohol.