I've discovered the page of a talented illustrator, photographer and food lover on Instagram a couple of weeks ago, she is the source of the Raspberry Truffle recipe that you will find in this post. Since I like to draw, paint and turn my everyday items into small pieces of art I had a feeling that Carisse Enderwick and I will be great friends very soon.
One of the best moments for me, since I was a child, is to visit stationery stores. Nowadays many illustrators create amazing collections so you could have a piece of real art in your hand as a planner, notebook, diary, pen and many other tools. Since I saw the super cute cards with forest animals design, flowery wedding invitations and beautifully decorated food of Carisse, I wish we could live closer to each other and organize some 'create and eat together' afternoons just for creative fun moments with some yummy food.
Carisse answered my interview questions and shared very interesting details about her inspiration and how she built up a small business around her interests and passion.
When did you discover your passion for art?
For as long as I can remember I've always loved drawing. As a child, I'd have notebooks filled with illustrations and stories of woodland creatures and foxes. I remember my uncle asking me one day what I wanted to be, and I answered "an illustrator!". I was 5 or 6 at the time. As I got older I was encouraged into other things, like law or science and in the end, it was actually science that led me back to art. One year we had to spend some time doing scientific drawings and as soon as I got a pencil back in my hand, that was it - I was homeward bound.
How did you turn your obsession into a business?
I started out illustrating art prints for children because my dream was to create a children's picture book. I took a few artworks to a local gallery and they loved it and started selling my work. It was my sister -who is a designer herself- who encouraged me into the world of stationery design. I get so much joy out of creating, whether it's an illustration, a beautiful piece of wedding stationery, or taking photos of a floral arrangement, that it doesn't really matter what I'm producing - as long as I'm able to create, I'm happy.
What is your biggest inspiration?
My biggest inspiration is nature - creation itself. It's what led me into science, and it's what continually inspires my artwork. I have a vivid memory of sitting in a lecture theatre and the lecturer was describing whale behaviour. In a pod, where one member is sick and unable to swim up to the surface to take a breath, the others will gather around it and take turns pushing it up to the surface so that it doesn't drown -even whales, who spend their lives in water, are frightened of drowning-. I just wanted to learn more because I felt like it gave me glimpses into the Creator's heart. And you don't have to believe in God to know that there's something spectacular about nature that moves us to want to emulate it, to recreate the artwork in praise of it.
You donated 100% of your income after some of your postcards to different charities. What is the main reason why you think 'giving back' needs to be integrated into your business?
I have a bad habit of going through life and getting caught up in the day-to-day, moving through the world like it's all about me and my comfort. It's so easy to lose sight of what matters when you get caught up in yourself and your own problems, and sometimes it's good to get some perspective. I like to give back because it reinforces what's really important - people. I want my son to see that kindness doesn't have to cost him everything, that he can make little gestures here and there that could lead to big things in the lives of others. Life is so much better when it's lived in kindness.
What is your favourite dish from your country?
My favourite dish has to be anything with fresh seafood. New Zealand has some of the best seafood in the world - the green-lipped mussels are one of my favourites, as well as the crayfish. You can't beat fresh crayfish from the roadside in Kaikoura!
On the Instagram page of Carisse, I've discovered some yummy truffles, so I invited her for a recipe exchange too. Since she is an enthusiastic follower of my feed and recipes it didn't take too long till she found my Galette recipe. Check the result on her photos here.
She allowed me to share her Raspberry Truffle recipe in this post. It's not complicated at all, so colourful and it would be a great treat for chocoholics, especially if you prepare a bigger batch since they are too yummy to keep too many leftovers for the next day after preparation.
Recipe by Carisse Enderwick
- 2 tbsp cacao butter - if you can't find this, use butter (like I did)
- 2 tbsp coconut butter - if you can't find this, just leave it out (like I did)
- 5 tbsp full cream
- 250 g dark chocolate, chopped
- 20 g freeze-dried raspberry - for flavouring, chop in a food processor till you get a powder
- 3 tbsp beetroot powder from Spice Mountain - for coating
Recipe by Carisse Enderwick
- Place cacao butter, coconut butter and cream in a small saucepan and slowly bring to a boil for 1 minute.
- Turn the heat off and add the chocolate, stirring until melted.
- Add the raspberry powder for flavouring or any other you like.
- Place mixture in the fridge and allow to cool for 1-2 hours, until you're able to spoon it out using a teaspoon. Roll into balls.
- Cover the truffle balls with beet powder or any coating you wish.
- Place in the fridge for a further 1 hour to set. If you're preparing them during the summertime, it's better to keep them refrigerated until ready to serve.