In Season: Raspberries

The peak season for raspberries typically runs from June to September, although protected growing methods can extend availability. Their natural balance of sweetness and acidity makes them ideal for sauces, coulis, preserves, fermentations, and reductions, while their pectin content helps create structure in jams and fillings. Fresh berries add brightness to salads and cheese pairings, but as summer transitions into autumn, raspberries work well with game which also comes into season this time of year.

This month, our recipe inspiration comes from Ludwig Hely, Executive Pastry Chef at Haute Dolci, Charlotte O’Kelly, owner of Astrid Bakery, and vegan chef, Danielle Mauperuis.

Getting Fancy with a Financier

Raspberry and pistachio is one of Ludwig Hely’s favourite pairings as the fruit’s bright acidity cuts through the richness of the nut and keeps sugar levels down, letting the ingredients shine naturally. He serves the two ingredients together in a tart at Haute Dolci and tops each one with a toasted pistachio financier, piped raspberry jam, and a touch of gold leaf.

Feeling Jammy

Astrid Bakery’s Raspberry Jam Meringue dessert features a buttery pastry shell, a sweet-tart layer of raspberry jam, and a fluffy, torched meringue topping to perfectly balance the crunch of the pastry with the sweetness of the meringue and the fruity tang of the jam.

Crazy about Croissants

From Scottish-inspired Cranachan Croissant Cups featuring a crispy croissant pastry filled with a mix of fresh raspberries, toasted oats, cream, honey and smoky Islay whisky to flaky, cross-laminated Chocolate and Raspberry Croissants filled with a luscious raspberry whipped cream, Astrid Bakery makes the most of this classic Parisian pastry.

Oh La La! A French Sable Pastry

Danielle’s delicate vegan raspberry sablé delivers a crisp, buttery texture that perfectly balances the creamy panna cotta and fresh fruit topping. The key is keeping the pastry lightly worked and thoroughly chilled before baking, ensuring a tender, melt-in-the-mouth finish with a subtle sweetness and beautifully golden crumb.

Waste not, want not

Freezing is one of the simplest methods to preserve raspberries, helping retain flavour for smoothies, sauces, and baking. They can also be turned into jams, compotes, syrups, fruit vinegars, or fermented preparations, allowing chefs to capture seasonal flavour while reducing food waste. You can also freeze dry fresh berries for a granola topping for breakfast cereals or ice cream.