Summer Fruits Steeped in Red Wine, Monbazillac, Basil and Mint

Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book.

A simple feast for a summer’s day; the refreshing taste of red fruits combined with minty, peppery and citrus flavours.

Summer Fruits Steeped in Red Wine, Monbazillac, Basil and Mint

Ingredients Required

For the wine
250ml Monbazillac or desert wine
90ml Red wine, Cabernet sauvignon (*1)
40g Caster sugar
4 turns Freshly ground black pepper
2tsp Vanilla essence(*2), the best
100g Cold water
For macerating the fruit
230g Raspberries (*3), washed (Glen doll, Glen ample and Autumn bliss )
160g Strawberries, stemmed, washed halved and quartered (Mara de bois, Marshmallow)
100g Blackberries (Loch Ness)
20g Caster sugar
12 leaves Spearmint
6 leaves Fresh basil
6 leaves Vietnamese coriander (*4) or lemon verbena (all macerated together for 30 minutes)
1/2 Cherentais melon, scooped into 12 balls with parisienne spoom
100ml chilled pink champagne
For the spun sugar (optional)
100g Cold water
300g Caster sugar
1 pinch Zest of lemon, lime, orange
1 pinch Finely jullienne herbs- mint, basil, lemon verbena
1 pinch Dried raspberries, strawberries - finely chopped

Cooking Method

To prepare the red fruit soup

In a small saucepan mix the Monbazillac wine, the Cabernet Sauvignon, sugar, and vanilla puree. Bring to the boil for 1 minute (*6) turn off the gas and add the cold water. Cool down to approx 40°C (*7).

Add the cooled wine mixture to the macerated fruit, add the melon and cover, refrigerate for at least 6 hours or up to 1 day.

To make the sugar threads (*8)

Pour 100g of water in to an 8cm sauce pan, add the sugar and let it absorb the water. You can simply make the caramel without any water, but you have much more chance to crystallise the sugar instantly. 

In a medium sauce pan over a medium heat, dissolve the sugar in the water and bring to a boil. Cook the sugar and water till it reaches a blond colour. Remove the pan from the heat and allow the caramel to cool down and thicken a little.

Using a fork, thread the caramel on to your greaseproof paper, using a back and forth motion. Sprinkle your citrus zest, herbs and chopped dried fruit evenly over the threads. Thread over, creating a lattice work.

You can thread this caramel over the back ladle to create a lovely dome of caramel.

To serve

Place the soup and fruit into a large glass serving bowl or 4 individual glass bowls. Pour a little pink champagne (*9) into each of the individual bowls and add the sprig of mint and spun sugar with dried zests, chopped herbs etc.


 Kitchen Secrets

Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury. 

Click here to purchase book.

Recipe © Raymond Blanc 2011.

Photograph © Jean Cazals 2011.