Name: Dill Raspberries with Wafer Tuiles & Seeded Compote
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 50 g fresh dill (chopped); 0.33 g almond paste; 50 g olive oil; 10 g honey; 7 g yuzu juice; 10 g fine salt; 100 g raspberry vinegar; 170 g superfine sugar; 700 g raspberries; 70 g glucose powder; 4 g pectin NH; 4 g tartaric acid; 250 g whole milk; 200 g browned butter (beurre noisette); 2 whole vanilla beans; 230 g all-purpose flour; 3 g salt; 100 g egg whites; 20 g superfine sugar; 20 g confectioners’ sugar; 5 g ground cloves; 500 g fresh raspberries

Dill Raspberries with Wafer Tuiles and Seeded Compote

This plated raspberry dessert combines dill-filled raspberries, a raspberry seed compote, and crisp wafer tuiles. The mix of herbs, fruit, and thin baked wafers gives the plate both contrast and structure.

Dill and Raspberry

Dill brings a grassy herbal note that cuts through the sweetness of the raspberries. Blended with honey, yuzu, almond paste, and olive oil, it becomes a smooth filling that can be piped into the berries.

Seeded Raspberry Compote

The compote keeps the raspberry seeds in place instead of straining them out. That gives the base more texture and helps distinguish it from a smooth puree. Raspberry vinegar and tartaric acid keep the flavor bright.

Pectin NH helps the compote set enough for plating while staying spoonable.

Wafer Tuiles

The wafer tuiles add a crisp element to the dish. Browned butter, vanilla, and cloves give the batter a warmer flavor, while thin spreading helps the tuiles bake quickly and stay light.

Assembly Notes

To assemble:

Spoon the seeded compote into the bowl or plate
Pipe the dill filling into the raspberries
Arrange the filled berries over the compote
Finish with the crisp tuiles

Assemble close to serving time so the tuiles stay crisp.

Variations

You can swap dill for basil, replace yuzu with a lemon-lime mix, or use another berry if needed. The main structure of the dessert stays the same.