Gastronomy

Chef(s) Marc Blouin (Manoir du Lac Delage) offer(s) you the following main dish:

Field Berries with Port Wine Caramel and lavender and cinnamon espuma

For 6 people

Ingredients:

Method:

Cut the strawberries into small cubes. Combine them with the raspberries, blackberries, and blueberries. Set aside in the refrigerator.
Heat the port with the fine sugar until it boils; then let it reduce until it reaches the consistency of light syrup. Let it rest at room temperature.
Heat the apple juice and a pinch of ground cinnamon; then add the gelatine sheet that you have previously softened in cold water.
Add the 35% cream to the juice.
After letting the mixture rest for a few seconds, add the finely chopped lavender sprigs.
Pour the mixture into the body of a kitchen siphon, close it and fill it with 2 gas cartridges, shaking it vigorously.
Let it rest in the refrigerator for 1 hour.
Place the fruits in a champagne glass, covering them with the port caramel.
Vigorously shake the siphon and distribute the espuma, filling the glass to the rim.
Garnish with lavender sprigs and a few fresh field berries.

LOCAL PRODUCE Consult our local produce

Strawberries and raspberries picking
Ferme Bédard et Blouin inc
341, boul. Rochette
Beauport, Québec
G1C 1A1
Phone: 418.666-5518

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