Raisins, Hazelnut, Yarrow


Preparation info

  • Difficulty


  • Serves


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By Ben Shewry

Published 2012

  • About

To Finish

  • 24 small green grapes
  • 28 yarrow leaf tips
  • sea salt flakes, to taste

Place the raisins and 2 tablespoons of the grape distillation. In a large bowl and gently mix until the raisins are coated.

Place 8 raisins in the base of each bowl followed by 6 grapes. Add small spoonfuls of hazelnut purée between them. Dot small piles of fig-leaf cheese between the raisins and grapes. Add 20 ml (¾ fl oz) of whey to each bowl and finish with a few pieces of yarrow and a small sprinkle of salt.

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