Desserts de fruits rouges

Mousse glacée aux framboises

30-11-2017 Hits:8645 desserts frais ou glacés Administrator - avatar Administrator

Recette de mousse glacée aux framboises Auteur Martine Acknin Pour 4 à 6 parts 400g de framboises 100g de sucre 2 blancs d’oeufs moyens 1g de gomme de guar 150g de crème liquide entière fouet electrique Difficulté: Moyenne Préparation:...

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Panacotta aux fraises et meringue rose

05-04-2013 Hits:11780 desserts frais ou glacés Administrator - avatar Administrator

Recette de panacotta aux fraises Par Pour 8 personnes Pour la panacotta: 460g crème liquide entière 500g de fraises 4g d'agar-agar (2sachets) 6 cercles Ø6,5cm ou 6 verres cylindriques 130g de sucre en poudre Pour la meringue: 60g de...

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Gâteau renversé aux framboises

11-07-2009 Hits:11600 Gateaux Administrator - avatar Administrator

Très facile à faire, c’est un gâteau au délicieux parfum de fruits frais.   Pour 6 personnes: 600g de framboises 50g de beurre 60g de sucre Appareil: 2 gros œufs 100g de sucre en poudre 50g de...

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Cherry Conserve

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Choose the darkest cherries available.  Thyme flowers are available at the same time as cherries and will add a hint of Provence to this conserve.


For 5 to 6 jars  :
  • 1,4kg cherries (weight after stoning)
  • 1kg granulated sugar 
  • a pinch of thyme flowers
  • 30 small or 20 large fresh mint leaves
  • ou 20 grosses feuilles
  • 1 cherry stoner
  • 1 large pan
  •  1 jam funnel  

Cherry Conserve








The thyme flower is picking at the same time as cherries, it brings to this jam a perfume of Provence.





  1. cliquer pour agrandirBegin by preparing the jam funnel – you can make it yourself from foil (see photo) which will be flexible to fit different sized jam jars.
  1. Wash the cherries and stone them with the stoner – this is a very useful tool which can be used for wild plums, mirabelles and olives and can be obtained from most kitchen shops.  You can stone a kilo of cherries in 10 minutes!
  2.  Put the sugar and cherries into the pan and stir with a wooden spoon and let stand for 2 hours.
  3.  Scald the jars.
  4.  At the end of 2 hours, the sugar will have melted and formed a sort of thick jam with the cherries.  
    Place the pan onto a medium heat for around 30 minutes.  Bring to the boil and maintain boiling for 10 minutes to cook the cherries which will darken.
  5. Drain the cherries and set aside.
  6.  Boil up the syrup for 15 minutes or slightly more until it reduces and thickens.  When the syrup reaches 121° soft ball stage, pour in the fruits, add a pinch of thyme leaves, mint leaves and stir.
  7. Bring to the boil once again and then allow to infuse for a couple of minutes.  Remove the mint, fill the jars using the jam funnel, leaving 2 centimeters of air at the top.
  8.  Clean around the edges, close the lids and that’s it! 




 This method can be used for other fruits such as strawberries etc …..

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