A Recipe by Raymond Blanc

Name: A Recipe by Raymond Blanc
Ingredients: 250ml Monbazillac or desert wine; 90ml red wine, Cabernet Sauvignon(*1); 40g caster sugar; 4 turns freshly ground black pepper; 1 tsp vanilla puree(*2); 100g cold water; 230g raspberries, washed (Glen doll, Glen Ample and Autumn Bliss)(*3); 160g strawberries, stemmed, halved, and quartered (Mara de bois, Marshmallow); 100g blackberries (Loch Ness); 20g caster sugar; 12 leaves spear mint; 6 leaves fresh basil; 6 leaves Vietnamese Coriander or Lemon Verbena(*4); ½ Charentais melon, scooped into 12 balls with parisienne spoon; 100ml chilled pink champagne (the remainder will be very much appreciated by your guests); Spun sugar sheet with dried zests, chopped herbs etc.; 300g caster sugar; Pinch of lemon, lime, and orange zest; Pinch of finely julienne herbs – mint, basil, lemon verbena; Pinch of dried raspberries, strawberries – finely chopped(*5)

www.four-magazine.com

It's hot. Finally. Raymond Blanc's recipe for summer fruits steeped in red wine, Monbazillac, basil and mint makes for a perfect summer's day feast

Keywords

hotels & travel

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Cooking tools:

Saucepan
Fork
Parchment paper
Pastry brush
Ladle
Oven
Glass serving bowl
Mixing bowl
Measuring cup
Kitchen scale
Chef's knife
Cutting board
Parisienne spoon
Whisk
Fine-mesh sieve
Plate
Spoon
Refrigerator
Stove
Tray

Ingredients

250ml Monbazillac or desert wine
90ml red wine, Cabernet Sauvignon(*1)
40g caster sugar
4 turns freshly ground black pepper
1 tsp vanilla puree(*2)
100g cold water
230g raspberries, washed (Glen doll, Glen Ample and Autumn Bliss)(*3)
160g strawberries, stemmed, halved, and quartered (Mara de bois, Marshmallow)
100g blackberries (Loch Ness)
20g caster sugar
12 leaves spear mint
6 leaves fresh basil
6 leaves Vietnamese Coriander or Lemon Verbena(*4)
½ Charentais melon, scooped into 12 balls with parisienne spoon
100ml chilled pink champagne (the remainder will be very much appreciated by your guests)
Spun sugar sheet with dried zests, chopped herbs etc.
300g caster sugar
Pinch of lemon, lime, and orange zest
Pinch of finely julienne herbs – mint, basil, lemon verbena
Pinch of dried raspberries, strawberries – finely chopped(*5)