Raspberry, Gingerbread and Red Wine

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

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

In this culinary journey towards the exploration of textures, we dive into a universe of possibilities where texturizing ingredients become essential tools for the most innovative chefs. It is in this quest for excellence that we come across a dessert that defies conventions and awakens the senses: the Raspberry, Spiced Bread and Red Wine Dessert.

Raspberry in the center of flavors

This exquisite dessert combines the freshness and intensity of raspberry with the subtle aroma of gingerbread and the complexity of red wine. It starts with a soft and fluffy raspberry sponge cake, which is coated with freeze-dried raspberry powder to add a crunchy texture. Accompanying the cake, a creamy macadamia gingerbread mix adds depth of flavor, 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 dessert is a celebration of the raspberry in all its forms and textures, taking the diner on an unforgettable sensory journey.

Ingredients

Prepared by

  • Raspberry sponge cake

    1. Mix the raspberry puree with the Potatowhip and whip.
    2. Add the sugar and continue whipping for three more minutes.
    3. Separately, mix the sunflower oil with Natur Emul and pour into the meringue. Mix well.
    4. Finally, mix with the sieved solids in a delicate manner.
    5. Spread on a baking sheet and bake at 175ºC for 10 minutes.
  • Gingerbread and macadamia cream

    1. Mix the water with the gingerbread powder and bring to a boil. Cover with cling film and allow to cool.
    2. Strain and mix with the sugar and Gelcream Caliente in a saucepan. Bring to a boil stirring constantly.
    3. In addition, mix the nut paste with the Natur Emul and stir well until well blended.
    4. Combine the two preparations and blend until a stable emulsion is obtained.
    5. Reserve overnight in the refrigerator before use.
  • Raspberry sorbet

    1. Mix the ingredients and grind.
    2. Mature for at least 6 hours and churn with an ice cream machine.
    3. Store in the freezer at a temperature of -15 °C.
  • Red wine air

    1. Mix the ingredients and grind well.
    2. Place the electric whisk half immersed in the liquid and create the foam.
    3. Allow to stabilize for two minutes before serving.
  • Final Assembly: Raspberry, Gingerbread and Red Wine

    1. Cut the sponge cake into slices and coat with freeze-dried raspberry powder, arrange on the plate.
    2. Draw a line of cream on the side. Place a few pieces of fresh, freeze-dried raspberries randomly on top.
    3. Finally, finish with a quenelle of raspberry sorbet and wine air.

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