raw patisserie in my way: raspberry tartelette

Mid-August, and my breath condensing!!! Is raining so much that I cannot see my roses through the window. The only pleased is the cat allowed to join the sofa since I'm at the computer.

    Well, I need some summer in my kitchen. Clean flavors and colours.
I truly love simple food. Few ingredients and huge imagination. That is something I really do love in macrobiotic, and my digestion too. I'm always impressed from some recipes, I appreciate how the food is kept as it is, no complex condiments or mixtures. Two or three items and some magic.

    This recipe has been inspired from raw patisserie. I made quite a lot changes to make it more balanced. Still, is not easy for people with a slow digestion, like me, and, I do not recommend for people with mood swing or or any extreme Condition/Constitution. But I can suggest as party food to impress your guests.

     Instead time:  Instead of marble or date`I used the rice syrup, a milder option. Instead of cashew I used sunflower seeds. That are plenty of proteins, vitamins, very low in Cholesterol and Sodium. It is also a good source of Pantothenic Acid, Magnesium, Phosphorus, Copper and Manganese. This seeds may yield a more complete protein source to balance the nutrients of restrictive diets like vegan. Besides, are very low in fats comparing with any nuts. Instead of the raw-one-hundred-stuff-pulse-together filling, I choose a simple marvelous 10-minute-time-raspberry-jam.

    At Portofino years ago i tried a vegan gelato: Melon and Marjoram. Tones of sugar .. but really chic. So, for our raspberries jam we have nigella seeds. Just perfect. Raspberries are very rich in vitamin C, Manganese, and, good source of fiber. And I love nigella seeds! Beautiful deep black, that will work perfectly with the raspberries red, to nourish also the eyes. Nigella fresh flavor remember me so much the Ligurian coast...

    Finally, sunflower seeds are slightly inflammatory and raspberries are slightly anti- inflammatory. So, we got just the right balance.

    About the transformation, we got the roasted sunflower (Metal cooking style) and a very sour jam (Tree). Plus, the rice syrup (Earth).

{ingredients}

{rice syrup sunflower crust}
1  cups organic sunflower seeds
2 Tbsp. rice syrup
a pinch fine unrefined sea salt

 {raspberries & nigella jam}

  4 cups of organic raspberries
1/2 tsp. of nigella seeds [or more to taste]
1Tbsp. of kuzu 

a pinch of fine unrefined sea salt

{technique}

{crust}

Toast the seeds in an heavy pan until smell a nutty flavor. Blend in a food processor with syrup and salt and pulse until the mixture is combined. In a muffin pan scoop a couple tablespoons per cup. Press firmly so that the seeds mixture is compact and holds together. Place in the refrigerator for 1 hr.

{jam}

Save some raw raspberries for decoration. In an heavy saucepan cook the left raspberries with a pick of salt* until juicy and soft. Wisking with a spoon, filter through a strainer to remove seeds . Place again in the pan with the nigella and quickly reheat. Dissolve the kuzu in some water and add stirring carefully to prevent agglomerates. Stir over low heat until tick. [tip: if you don't like to chewing the nigella seeds, cook together with raspberry from the beginning and filter away, maybe you need more seeds to feel the flavor).

Leave to cool perfectly.

{to assemble}

Take out the crusts from the muffin pan. Scoop carefully 1 tablespoon of jam in each cup.

Decorate and serve.

{*} salt alkalize the food, help the digestion and bring out the sweetness.