30 minutes

For 10 people

INGREDIENTS (10 portions)

150 g Oldenburger Butter, unsalted, soft
120 g Brown sugar
75 ml Oldenburger UHT Full Cream Milk, 3.5% fat
1 Vanilla pod
1 Dash Sea salt
180 g Flour
75 g Cocoa powder

Cinnamon Foam
200 ml Oldenburger Whipping Cream UHT, 30% fat
8 g Cinnamon
15 g Cane sugar
1 sheet Gelatine

10 g Powdered beetroot
180 g Pureed raspberry
40 g Amber maple syrup
12 g Agar gum
Freeze-dried raspberry powder
Finely grated dark chocolate
Mint tips


Spread the flour on a baking sheet covered with baking paper, bake for about 15 to 20 minutes at 120 °C and then let cool. Beat the Oldenburger Butter and brown sugar in an electric beater until foamy. Stir the vanilla, milk and salt together and slowly add the mixture to the foamed butter. Combine the cooled flour with cocoa powder and mix using a whisk. Half-fill glasses with the dough and let stand at room temperature.

Making the Cinnamon Foam
Soften the gelatine in water, then combine with a third of the cream and the other ingredients. Bring to a boil, then let cool and stir in the remaining cold cream. Pour everything into an iSi siphon (with a capacity of 250 ml), attach one charger, shake gently and refrigerate.

The Final Touch
Mix the pureed raspberry with the powdered beetroot and maple syrup and bind with Agar gum. Dribble raspberry sauce down the inside of a cocktail glass. Dip the rim in raspberry powder and dark chocolate to coat it. Put the raspberries and chocolate dough (at room temperature) in the glass. Use the iSi siphon to inject a centred layer of cinnamon foam. Then add another layer of chocolate dough and raspberries. Garnish with grated dark chocolate and mint.



Use cold butter. The butter will melt and create steam while baking resulting in a fluffier biscuit.

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