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Created by

Eero PaulamäkiChef

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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.

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Recipe components

Cinnamon waffle batter

Preparation Mix all	Ingredients 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
Preparation Sprinkle & Bake	Ingredients 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 Plantation DARK COUVERTURE - MADIROFOLO 65% - PISTOLS - 1KG BAG
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

Preparation	Ingredients
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

Preparation	Ingredients
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 - GRUÉ DE CACAO - 1KG BUCKET
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