Wild Truffle and Raspberry Sauce
- Ready In:
- 27mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 3 cups fresh raspberries
- 2 tablespoons butter
- 2 tablespoons mushrooms, chopped
- 2 tablespoons puree shallots
- 1 teaspoon peppercorn, crushed
- 2 bay leaves
- 1 cup wine, white
- 2 cups chicken stock
- 1⁄2 cup madeira wine
- 4 tablespoons truffles, finely chopped
- 1 salt (to taste)
- 1 pepper (to taste)
-
Optional
- 4 tablespoons lemon juice (optional)
- 1⁄2 cup brandy (optional)
directions
- Melt the butter in a sauté pan.
- Add the mushrooms, shallot puree, peppercorns, and bay leaves.
- Reduce the mixture over high heat for about 2 minutes.
- Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.
- In another sauté pan, add Madeira wine to 3 tablespoons of truffles.
- Reduce over high heat for 2 to 3 minutes.
- Puree raspberries.
- Strain the Puree raspberries into the truffles and wine, then reduce it to a smooth consistency.
- **At this time, if you have selected the optional ingredients, you should add the lemon juice and brandy.
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RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.