Ruby Sangaree

Making the recipe

Frozen puree sugar-added Raspberry

Frozen puree without added sugar Lemon

RUBY SANGAREE

Ingrédients

Frozen puree without added sugar Lemon – 15 ml
Frozen puree with added sugar Raspberry – 20 ml
Sugar cane syrup – 5 ml
Amontillado Cherry (wine) – 5 ml
Red port – 30 ml
Calvados – 20 ml

Served in a rosemary-smoked cocktail glass.

Garnished with fresh rosemary, homemade raspberry caramel and edible gold dust.

Assembly

With Silikomart 6 cm circles and SEVILLE 900 mould.
Spread the dough into a 35 x 45 cm rectangle.
Spread the vanilla chestnut puree over it then roll the longest part over itself and freeze for 15 to 20 minutes.
Cut the roll into 12 to 14 pieces. Line the circles with baking parchment and grease the mould to share.
Place 1 scone per circle and 5 scones in the mould to share Leave at room temperature for 30 minutes.
Sprinkle the hazelnut crumble over each piece before baking in the oven at 160 °C.
Leave to cool and garnish with kalamansi cream then sprinkle with icing sugar.

Maxime LE GAL

Maxime Le Gal is an internationally renowned mixologist, and founder of Rocks & Rye in Lyon in 2017 along with his partner Amanda Boucher.
Known for his legendary ‘La Muse’ cocktail, Maxime Le Gal takes an innovative and refined approach to mixology, incorporating premium quality ingredients and sophisticated techniques.

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