Raspberry, Gingerbread and Red Wine

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Gastronomy is a multi-sensory art where each dish is a unique masterpiece that combines flavours, aromas and sometimes surprises us with an additional dimension: texture.

In the contemporary culinary world, the focus on texture has become a fundamental element in elevating the dining experience to unsuspected levels. From crunchy to creamy, spongy to gelling, textures not only add complexity and depth to a dish, but also awaken emotions and sensory memories.

In this culinary journey towards the exploration of textures, we embark on a universe of possibilities where texturising ingredients become essential tools for the most innovative chefs. It is in this pursuit of excellence that we come across a dessert that defies convention and awakens the senses: the Raspberry, Ginger Bread and Red Wine dessert.

This exquisite dessert combines the freshness and intensity of raspberry with the delicate aroma of gingerbread and the complexity of red wine. It starts with a soft and airy raspberry sponge cake, which is coated with freeze-dried raspberry powder to add a crunchy texture. Accompanying the sponge, a creamy macadamia gingerbread mix adds depth of flavour, while raspberry sorbet refreshes the palate with its natural, refreshing sweetness. For a finishing touch, an air of red wine elevates the dish with its elegance and sophistication.

Raspberry, Gingerbread and Red Wine

This exquisite dessert combines the freshness and intensity of raspberry with the subtle aroma of gingerbread and the complexity of red wine.

Ingredients
  

Raspberry, Ginger Bread and Red Wine

  • 30 g Raspberry biscuit
  • 40 g Ginger bread and macadamia curd
  • 35 g Raspberry sorbet
  • 5 g Red wine foam
  • 5 g Freeze-dried raspberry powder Sosa Ingredients
  • 0,10 g Freeze-dried raspberries Sosa Ingredients
  • 10 g Fresh raspberry

Raspberry Biscuit

  • 100 g Sugar
  • 100 g Soft flour
  • 5 g Baking Powder Std
  • 3 g Natur Emul Sosa Ingredients
  • 15 g Potatowhip Sosa Ingredients
  • 225 g Raspberry purée
  • 35 g Sunflower oil
  • 1 g Salt
  • 10 g Freeze-dried raspberry powder Sosa Ingredients

Ginger bread and macadamia curd

  • 150 g Water
  • 40 g Sugar
  • 90 g Macadamia nut paste Sosa Ingredients
  • 15 g Gelcrem Hot Sosa Ingredients
  • 1,50 g Natur Emul Sosa Ingredients
  • 30 g Ginger bread powder Sosa Ingredients

Raspberry sorbet

  • 1000 g Raspberry purée 10% sugar Adamance
  • 100 g Dextrose powder Sosa Ingredients
  • 100 g Prosorbet 100 Cold Natur Sosa Ingredients
  • 5 g Neutral acid

Red wine foam

  • 300 g Red wine
  • 1,5 g Sucro Emul Sosa Ingredients

Equipment

  • 1 H2 Ice-cream machine

Instructions
 

Raspberry Biscuit

  • Mix the raspberry purée with Potatowhip and whip.
    225 g Raspberry purée, 15 g Potatowhip
  • Add the sugar little by little and keep whipping for 3 minutes more.
    100 g Sugar
  • Aside, mix the oil with Natur Emul and pour into the meringue. Mix well.
    3 g Natur Emul, 35 g Sunflower oil
  • Last step, add the sifted solids and stir gently. Spread the dough on a try and bake at 175 °C for 10 minutes.
    100 g Soft flour, 5 g Baking Powder Std, 1 g Salt, 10 g Freeze-dried raspberry powder

Ginger bread and macadamia curd

  • Mix the water with the ginger bread powder and bring to a boil. Cover and let chill.
    150 g Water, 30 g Ginger bread powder
  • Strain and mix with the sugar and Gelcrem and bring up to boil.
    40 g Sugar, 15 g Gelcrem Hot
  • Aside, mix the paste with Natur Emul and stir until completely dissolved.
    90 g Macadamia nut paste, 1,50 g Natur Emul
  • Combine both elaborations and blend until a nice and stable emulsion is obtained.
  • Keep in the fridge overnight before use.

Raspberry sorbet

  • Mix the ingredients and blend with a blender.
    1000 g Raspberry purée 10% sugar, 100 g Dextrose powder, 100 g Prosorbet 100 Cold Natur, 5 g Neutral acid
  • Let it rest for at least 6 hours and churn with an ice cream machine.
  • Keep it in the freezer at -15 °C.

Red wine foam

  • Mix the ingredients and blend well.
    300 g Red wine, 1,5 g Sucro Emul
  • Inmerse half of the hand blender into the liquid and make the foam.
  • Let it set for two minutes before using it.

Elaboration: Raspberry, Ginger Bread and Red Wine

  • Cut the biscuit into slices and batter them with the raspberry powder.
    30 g Raspberry biscuit, 5 g Freeze-dried raspberry powder
  • Place them on the plate. Draw a curd line by sides.
    40 g Ginger bread and macadamia curd
  • Dispose some raspberries and freeze-dried raspberries on randomly.
    0,10 g Freeze-dried raspberries, 10 g Fresh raspberry
  • Last, finish the plate with a raspberry sorbet quenelle and red wine foam.
    35 g Raspberry sorbet, 5 g Red wine foam
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