Raspberries
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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 (raw)
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 ice cream with raspberry coulis, invented by Auguste Escoffier at the Savoy Hotel in London for Australian opera singer Nellie Melba in 1892. The most famous dessert of classical French haute cuisine. Simple but immortal.
Smooth, sieved raspberry sauce of fresh or frozen raspberries, sugar and lemon juice. Indispensable sauce in French patisserie: accompaniment to chocolate cake, panna cotta, cheesecake and ice cream coupe. Base of dozens of classic recipes.
Spectacular charlotte of Swiss roll slices (sponge roll with raspberry jam) placed in a bowl, filled with bavarois. When sliced it reveals a spiral pattern of red and white. Festive pastry from French haute cuisine, popular at grand gala dinners.
Oldest documented tart recipe in the world (1653, Vienna): cinnamon pastry with almond flour, filled with raspberry or redcurrant jam and covered with a lattice of pastry. National dessert of Austria, named after the city of 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 raspberry purée and Italian meringue, baked and served immediately. One of the most technically demanding restaurant desserts: timing is everything, waiting is forbidden. Classic finale 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 using immediately. Raspberries absorb water and fall apart. Dry on kitchen paper after washing.
Do not overcook: raspberries quickly lose their fresh flavour. Strain immediately after cooking. Lemon juice optional for clarity.
Use 1.5% pectin by saute weight. Raspberries are naturally low in 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 for desserts and dishes with red berries. The intense raspberry and strawberry tones from the skin-contact method mirror the saute directly, while the high acidity and minerality provide balance to the intense, bittersweet raspberry notes.
- 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 naturally has raspberry and rose-petal aromas that are almost identical to fresh raspberries. The light sweetness and sparkling character make it the classic Piedmontese accompaniment to red-berry desserts and chocolate-raspberry combinations.
- Brachetto d'Acqui DOCG Spumante (Banfi Rosa Regale, Braida di Giacomo Bologna)
- Brachetto d'Acqui Still (zeldzamer, dieper rood vruchtenkarakter)
- Moscato d'Asti (vergelijkbaar sweet, meer perzik, minder rood fruit)
- Lambrusco Dolce Rosé (alternatief uit Emilia-Romagna)
Dry Lambrusco Secco has vibrant raspberry and cherry aromas with a fresh acidity that suits savoury use of raspberries: salads, sauces with duck or game. The light tannins and acidity of Lambrusco di Sorbara (the lightest variant) are less intense than other Lambrusco styles.
- 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 semi-sweet to sweet botrytis Chenin blanc with intense honey, apricot, and dried-saute notes. With raspberry soufflé or raspberry tart, it offers a complement of concentrated sweetness that survives the intensity of the raspberry note.
- 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 the base for Crémant delivers intense red-saute notes without the price of Champagne. The earthy, cherry-like Pinot Noir tones are a perfect contrast to the sharp acidity of raspberries. An ideal choice with raspberry macaron or 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, for koks die geen bubbels willen)
- Crémant d'asace 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 to 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 Room temperature for immediately serve. 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
