Raspberry, Gingerbread and Red Wine

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.

Raspberry in the centre of flavours

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.