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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

Created by

Eero Paulamäki - Chef

Cinnamon waffle batter

ingredients	preparation
50g sunflower oil 200g cake flour 50g Oat protein 55g Muscovado sugar 4g baking powder 3g cinnamon powder 2g Maldon salt 300g coconut cream 200g soda water	Mix all
cinnamon sugar	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

ingredients	preparation
100g Oat milk 200g raspberry puree	Heat
300g CHD-Q65MADINOP	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

ingredients	preparation
225g raspberry puree 25g Glucose atomized DE 21 65g sugar 119g water	Measure all the ingredients into a saucepan and heat to 65⁰C Pour into the ice cream machine and turn.

Raspberry & lime salad

ingredients	preparation
0.5piece(s) lime zest 1piece(s) lime juice 80g sugar 40g water 65g fresh raspberries	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

ingredients	preparation
75g sugar 25g water	Melt & Caramelize
g NIBS-S	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