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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.
Recipe
Cinnamon waffle batter
| Ingredients | Preparation |
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Mix all |
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Sprinkle & Bake |
Whey and combine all ingredients and let stand for 10 min. |
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Raspberry and chocolate ganache
| Ingredients | Preparation |
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Heat |
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Add |
Heat up the oat milk and puree to approx 55°C |
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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.
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Raspberry sorbet
| Ingredients | Preparation |
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Measure all the ingredients into a saucepan and heat to 65⁰C |
Raspberry & lime salad
| Ingredients | Preparation |
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Zest the lime into the syrup and bring to a boil |
Caramelized Cocoa nibs
| Ingredients | Preparation |
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Melt & Caramelize |
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Add |
Caramelize the sugar, add cocoa nibs and salt |
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