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Created by

  • Eero PaulamäkiChef
level 3

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 components

Used products

Cinnamon waffle batter

Preparation

Mix all

Ingredients
  • 50g
    sunflower oil
  • 200g
    wheat flour
  • 50g
    Oat protein
  • 55g
    Muscovado sugar
  • 4g
    baking powder
  • 3g
    cinnamon powder
  • 2g
    Maldon salt
  • 300g
    coconut cream
  • 200g
    soda water
Preparation

Sprinkle & Bake

Ingredients
  • As needed
    cinnamon sugar

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

Preparation

Heat

Ingredients
  • 100g
    oat milk
  • 200g
    raspberry puree
Preparation

Add

Ingredients
  • 300g
    Madirofolo

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

PreparationIngredients
Preparation

Measure all the ingredients into a saucepan and heat to 65⁰C 
Pour into the ice cream machine and turn.

Ingredients
  • 225g
    raspberry puree
  • 25g
    Glucose atomized DE 21
  • 65g
    sugar
  • 119g
    water

Raspberry & lime salad

PreparationIngredients
Preparation

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

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

Caramelized Cocoa nibs

Preparation

Melt & Caramelize

Ingredients
  • 75g
    sugar
  • 25g
    water
Preparation

Add

Ingredients
  • g
    Cocoa Nibs
Preparation
Ingredients
  • 1pinch
    salt

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