Raspberries
framboos · Rubus idaeus · framboise
Raspberries: what every chef needs to know
Raspberries are fragile aggregate fruits with an intense, sweet-tart flavour and pronounced aroma. They consist of small drupelets gathered around a central core. In commercial kitchens, raspberries are popular for desserts, coulis, gelées, macarons and as a garnish. They are extremely perishable and require careful handling.
Raspberries: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Raspberries: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
poached peach on vanilla-ijs with frambozencoulis, uitgevonden through Auguste Escoffier in the Savoy Hotel in Londen for Australische operazangeres Nellie Melba in 1892. the beroemdste dessert of the classic French haute cuisine. Simpel but onsterfelijk.
Gladde, gezeefde frambozensaus of fresh of diepgevroren raspberries, sugar and lemon juice. indispensable sauce in the French patisserie: accompaniment at chocoladecake, panna cotta, cheesecake and ijscoupe. Basis of tientallen classic recipes.
Spectaculaire charlotte of Swiss roll-slices (biscuitrol with frambozenconfituur) in a kom geplaatst, stuffed with bavarois. at aansnijden onthult the a spiraalpatroon of red and white. Feestgebak from the French haute cuisine, popular at large galadiners.
oldest gedocumenteerde taartrecept ter wereld (1653, Wenen): kaneeldeeg with amandelpoeder, stuffed with raspberries- of red bessenconfituur and covered with a deegblindwerk. national dessert of Oostenrijk, vernoemd to the stad Linz.
delicate Parisian macarons stuffed with frambozenganache of frambozenbottercrème. Pierre Hermé and Ladurée maakten the Parisian macaron wereldberoemd in the jaren tachtig and negentig. raspberry is after pistache the populairste flavour ter wereld.
warm soufflé based on frambozenpuree and meringue italienne, fried and directly served. one of the most technische restaurantdesserts: timing is everything, wait is verboden. classic afsluiter in French fine dining.
Raspberries: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
never wash unless directly for use. raspberries absorberen water and vallen uiteen. dry on keukenpapier after wash.
not too long boil: raspberries verliezen quickly their fresh flavour. sieve directly after boil. lemon juice optional for helderheid.
use 1,5% pectin on saute weight. raspberries contain of nature little pectin.
Raspberries: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Raspberries: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Raspberries have a short season: June to August in Northern Europe. Imports from Morocco and Chile provide limited year-round availability.
Raspberries: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Raspberries: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Brut rosé Champagne is the reference wine at desserts and dishes with red bessen. the intense raspberries- and aardbeitonen of the schilcontact-method spiegelen the saute directly, while the high acidity and minerality balance give to the intense, zoetzure frambozentonen.
- Champagne Rosé Brut (Billecart-Salmon, Laurent-Perrier Cuvée Rosé, Ruinart Rosé)
- Crémant de Bourgogne Rosé (Bailly-Lapierre, Simmonet-Febvre)
- Crémant de Loire Rosé (betaalbaar, Loire Pinot Noir basis)
- Champagne Rosé Premier Cru (Jacquesson Rosé)
Brachetto d'Acqui has of nature raspberry- and roosblaadjesaroma's That bijna identiek are to fresh raspberries. the light sweetness and the sprankelende character make the the classic Piëmontese accompaniment at red-bessendesserts and chocolade-frambozencombinaties.
- Brachetto d'Acqui DOCG Spumante (Banfi Rosa Regale, Braida di Giacomo Bologna)
- Brachetto d'Acqui Still (zeldzamer, dieper rood vruchtenkarakter)
- Moscato d'Asti (vergelijkbaar zoet, meer perzik, minder rood fruit)
- Lambrusco Dolce Rosé (alternatief uit Emilia-Romagna)
dry Lambrusco Secco has lively raspberries- and cherry aroma's with a fresh acidity that pairs with savoury use of raspberries: salads, sauces at duck of game. the light tannins and acidity of Lambrusco di Sorbara (the lichtste variant) are less intense then other Lambrusco-stijlen.
- Lambrusco di Sorbara DOC Secco (Cleto Chiarli, Cantina della Volta)
- Lambrusco Grasparossa di Castelvetro DOC (voller, dieper rood)
- Lambrusco Salamino di Santa Croce DOC (middenweg)
- Reggiano Lambrusco (toegankelijkste keuze)
Coteaux du Layon is a halfzoete to sweet botrytis Chenin blanc with intense honey-, apricot- and droogfruit-notes. at frambozensoufflé of frambozentaart offers the a complement of geconcentreerde sweetness That the intensity of the framboostoon overleeft.
- Coteaux du Layon Saint-Aubin de Luigné (Domaine du Petit Métris, Château de Plaisance)
- Bonnezeaux AOC (edeler, geconcentreerder)
- Quarts de Chaume Grand Cru (zeldzaamste, duurste)
- Anjou Blanc Moelleux (toegankelijker)
Burgundian Pinot Noir as basis for Crémant provides intense red vruchttonen without the price of Champagne. the earthy, kersachtige Pinot Noir-notes are a perfect contrast at the scherpe acidity of raspberries. ideal choice at raspberries-macaron of Charlotte royale.
- Crémant de Bourgogne Rosé (Bailly-Lapierre Rosé, Simmonet-Febvre Rosé)
- Crémant de Bourgogne Blanc de Noirs (100% Pinot Noir, steviger)
- Bourgogne Aligoté (stille wijn, voor koks die geen bubbels willen)
- Crémant d'Alsace Rosé (Pinot Noir Elzas, vergelijkbaar stijl)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Raspberries
How do I handle raspberries most gently?
Lay raspberries in a single layer on a flat tray in the refrigerator. Rinse only immediately before use, dry on kitchen paper and use straight away. Never stack or store in a sealed container.
Are frozen raspberries suitable for coulis?
Yes, frozen raspberries are excellent for coulis and sauces. The freezing process breaks down cell structure, yielding more juice and more intense colour. Ideal when fresh quality is inconsistent.
How much sugar do I use for raspberry coulis?
Start with 10–15% sugar by fruit weight. Taste before cooling: raspberries become sweeter as they cool due to reduced acid perception. Add lemon juice for a brighter, fresher coulis.
At what temperature should you store Raspberries?
Store Raspberries at 2 tot 4 °C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Raspberries professionally?
The primary professional technique for Raspberries is Raw (garnish) at Kamertemperatuur for Direct serveren. Always verify core temperature with a calibrated probe thermometer.
Does Raspberries contain allergens?
Raspberries is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Raspberries
Professional substitutes for raspberries in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
less sour, rijker antioxidantenprofiel. Uitwisselbaar in sorbets and coulis.
Intensere, wilde aardbeismaak. Seizoensalternatief for premium desserts.
fresh-sour flavour. Budget-alternatief for tartebases and fruitjams.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
