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.
|For the wine|
|250ml||Monbazillac or desert wine|
|90ml||Red wine, Cabernet sauvignon (*1)|
|4 turns||Freshly ground black pepper|
|2tsp||Vanilla essence(*2), the best|
|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)|
|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)|
|1 pinch||Zest of lemon, lime, orange|
|1 pinch||Finely jullienne herbs- mint, basil, lemon verbena|
|1 pinch||Dried raspberries, strawberries - finely chopped|
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.
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.
Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.