SERVES 4

Raspberry Purée (makes about 1 cup)

• 2 cups fresh ripe raspberries

Raspberry Milk Chocolate Ganache

• 4  oz (130 g) milk chocolate, chopped (about 3/4 cup)
• ⅛ tsp kosher salt 
• Raspberry Purée (see above)
• 1  tbsp glucose syrup
• 2 tbsp unsalted butter, at room temperature

Honey Croissants

• 3 day-old croissants
• 1/4 cup honey
• 1/4  cup unsalted butter

Garnishes

• Edible flowers 
• Mixed fine herbs

Raspberry Purée

In a blender, purée the raspberries until smooth. Press the purée through a fine-mesh sieve into a small bowl to remove any seeds. Keep covered in the refrigerator until ready
to use.

Raspberry Milk Chocolate Ganache

In a medium bowl, combine the milk chocolate and salt.

In a small saucepan, heat the raspberry purée with the glucose syrup over medium heat until it boils. Pour the raspberry purée mixture over the milk chocolate and stir with a rubber spatula until the chocolate melts and the mixture is smooth and cohesive, with no lumps. Add the butter and stir until the butter is melted and fully incorporated. Strain into a container with a lid. Cool to room temperature, then cover and chill
overnight in the refrigerator.