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- Level:
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Difficult
- Makes:
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12 portions
Cinnamon and muscovado waffle, fresh and sharp acidity of raspberries and two derivations of a Madirofolo 65% chocolate to add texture beside the flavors. My true differentiating flavor is Finnish cocoa used as caramelized cocoa nibs to add crunch. As a kid, I remember eating fresh, warm waffles with the family, mom, dad, my brother and sisters. Back then we had fresh raspberries from our own backyard, vanilla ice cream and cinnamon sugar. My snack is homage to that memory. A small glimpse back to the days when life was easy -and as an updated version, a reflection towards TMRW.
Cinnamon waffle batter
Used products: Cinnamon waffle batter
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50 gsunflower oil
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200 gcake flour
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50 gOat protein
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55 gMuscovado sugar
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4 gbaking powder
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3 gcinnamon powder
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2 gMaldon salt
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300 gcoconut cream
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200 gsoda water
Preparation: Cinnamon waffle batter
Mix all
Used products: Cinnamon waffle batter
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cinnamon sugar
Preparation: Cinnamon waffle batter
Sprinkle & Bake
Whey and combine all ingredients and let stand for 10 min.
Fill the molds and sprinkle with cinnamon sugar.
Bake at 220°C, remove from the molds, press gently in the middle to create a crease.
Raspberry and chocolate ganache
Used products: Raspberry and chocolate ganache
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100 gOat milk
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200 graspberry puree
Preparation: Raspberry and chocolate ganache
Heat
Used products: Raspberry and chocolate ganache
Preparation: Raspberry and chocolate ganache
Add
Heat up the oat milk and puree to approx 55°C
Pour over the chocolate, let stand for a while and emulsify with an immersion blender
Raspberry and chocolate siphon mousse
300g Rasberry-Madirofolo ganache
Mix & pour into siphon 200g semi whipped Oat “whipping cream”
Combine the two ingredients, pour into a siphon and add 2 cartridges of gas.
Shake vigorously and pipe into a metal bowl for use.
Raspberry sorbet
Used products: Raspberry sorbet
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225 graspberry puree
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25 gGlucose atomized DE 21
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65 gsugar
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119 gwater
Preparation: Raspberry sorbet
Measure all the ingredients into a saucepan and heat to 65⁰C
Pour into the ice cream machine and turn.
Raspberry & lime salad
Used products: Raspberry & lime salad
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0.5 piece(s)lime zest
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1 piece(s)lime juice
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80 gsugar
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40 gwater
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65 gfresh raspberries
Preparation: Raspberry & lime salad
Zest the lime into the syrup and bring to a boil
Cut the raspberries in halves
When the syrup has cooled to approx 50-60C pour it over the raspberries
Cover with cling film and set aside to infuse
Caramelized Cocoa nibs
Used products: Caramelized Cocoa nibs
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75 gsugar
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25 gwater
Preparation: Caramelized Cocoa nibs
Melt & Caramelize
Used products: Caramelized Cocoa nibs
Preparation: Caramelized Cocoa nibs
Add
Caramelize the sugar, add cocoa nibs and salt
Spread on a sheet for cooling
Break to pieces with a knife and set aside for use
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