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.

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.

  • H2 Ice-cream machine

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)

Raspberry Biscuit

  1. Mix the raspberry purée with Potatowhip and whip.

  2. Add the sugar little by little and keep whipping for 3 minutes more.

  3. Aside, mix the oil with Natur Emul and pour into the meringue. Mix well.

  4. Last step, add the sifted solids and stir gently. Spread the dough on a try and bake at 175 °C for 10 minutes.

Ginger bread and macadamia curd

  1. Mix the water with the ginger bread powder and bring to a boil. Cover and let chill.

  2. Strain and mix with the sugar and Gelcrem and bring up to boil.

  3. Aside, mix the paste with Natur Emul and stir until completely dissolved.

  4. Combine both elaborations and blend until a nice and stable emulsion is obtained.

  5. Keep in the fridge overnight before use.

Raspberry sorbet

  1. Mix the ingredients and blend with a blender.

  2. Let it rest for at least 6 hours and churn with an ice cream machine.

  3. Keep it in the freezer at -15 °C.

Red wine foam

  1. Mix the ingredients and blend well.

  2. Inmerse half of the hand blender into the liquid and make the foam.

  3. Let it set for two minutes before using it.

Elaboration: Raspberry, Ginger Bread and Red Wine

  1. Cut the biscuit into slices and batter them with the raspberry powder.

  2. Place them on the plate. Draw a curd line by sides.

  3. Dispose some raspberries and freeze-dried raspberries on randomly.

  4. Last, finish the plate with a raspberry sorbet quenelle and red wine foam.

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
    • 30g - Raspberry biscuit
    • 40g - Ginger bread and macadamia curd
    • 35g - Raspberry sorbet
    • 5g - Red wine foam
    • 5g - Freeze-dried raspberry powder
    • 0,10g - Freeze-dried raspberries
    • 10g - Fresh raspberry
  • Raspberry Biscuit
    • 100g - Sugar
    • 100g - Soft flour
    • 5g - Baking Powder Std
    • 3g - Natur Emul Sosa ingredients
    • 15g - Potatowhip Sosa ingredients
    • 225g - Raspberry purée
    • 35g - Sunflower oil
    • 1g - Salt
    • 10g - Freeze-dried raspberry powder
  • Ginger bread and macadamia curd
  • Raspberry sorbet
  • Red wine foam

Prepared by

  • Raspberry Biscuit
    1. Mix the raspberry purée with Potatowhip and whip.
    2. Add the sugar little by little and keep whipping for 3 minutes more.
    3. Aside, mix the oil with Natur Emul and pour into the meringue. Mix well.
    4. Last step, add the sifted solids and stir gently. Spread the dough on a try and bake at 175 °C for 10 minutes.
  • Ginger bread and macadamia curd
    1. Mix the water with the ginger bread powder and bring to a boil. Cover and let chill.
    2. Strain and mix with the sugar and Gelcrem and bring up to boil.
    3. Aside, mix the paste with Natur Emul and stir until completely dissolved.
    4. Combine both elaborations and blend until a nice and stable emulsion is obtained.
    5. Keep in the fridge overnight before use.
  • Raspberry sorbet
    1. Mix the ingredients and blend with a blender.
    2. Let it rest for at least 6 hours and churn with an ice cream machine.
    3. Keep it in the freezer at -15 °C.
  • Red wine foam
    1. Mix the ingredients and blend well.
    2. Inmerse half of the hand blender into the liquid and make the foam.
    3. Let it set for two minutes before using it.
  • Elaboration: Raspberry, Ginger Bread and Red Wine
    1. Cut the biscuit into slices and batter them with the raspberry powder.
    2. Place them on the plate. Draw a curd line by sides.
    3. Dispose some raspberries and freeze-dried raspberries on randomly.

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