Raspberry Ginger Pre-Dessert

Making the recipe

Recipe for 16 desserts

Frozen puree without added sugar Raspberry

Frozen puree without added sugar Rhubarb

Ingrédients

Sucrose – 55g

Water – 150g

Les vergers Boiron Raspberry purée 100% – 175g

Optional

Gelatin, hydrated – 1 sheet
Combine sucrose and water and bring to a boil, remove from the heat and stir in the gelatin.

Remove from heat and add the raspberry puree. Transfer to silicon molds and freeze.
Ingrédients

Les vergers Boiron Rhubarb purée – 150g

Les vergers Boiron Raspberry purée – 100g

Glucose syrup – 30g

Sucrose – 50g

Pectin NH – 4g

Citric acid – 2g
Combine the purées and glucose in a saucepan and gently heat.

Combine the sucrose and pectin NH. Whisk into the purée mixture.

Bring to a boil, remove from heat, and whisk in the citric acid. Allow to cool.

Mix to a homogenous consistency and transfer to a pastry bag.
Ingrédients

Ginger, peeled and sliced – 120g

Heavy cream (36% fat) – 200g

Whole milk – 150g

Gelatin sheets, hydrated – 2

Egg yolks – 60g

Sucrose – 75g
Place the ginger in a saucepan and cover with cold water. Bring to a boil and then drain. Divide the ginger evenly between the cream and the milk and allow to infuse – chilled – at least 12 hours.

Transfer the milk mixture to a saucepan and bring to a boil. Meanwhile, combine the egg yolks and sucrose in a medium mixing bowl. Strain and then temper the hot milk into the yolk mixture, return to low heat, and continue to cook to 85°C/185°F. Remove from heat and add the gelatin

Transfer the anglaise to a mixer bowl and whip at high speed until cool to the touch.

Strain the cream and whip to soft peaks. Fold into the whipped anglaise and deposit into silicon molds. Freeze.
Ingrédients

Raspberries – 150g

Sucrose – 40g

Les vergers Boiron Raspberry purée 100% – 30g

Ginger, peeled and thinly sliced – 10g
In a small mixing bowl, combine all ingredients and allow to stand four hours, refrigerated.

Transfer to a saucepan and gently heat to 65ºC/150ºF.

Remove from heat and continue to infuse for twelve hours, refrigerated.

Remove the ginger and reserve for assembly
Ingrédients

Egg whites – 120g

Sucrose – 200g
Begin whipping egg whites in mixer on medium speed. Slowly add sucrose in a few additions until firm peaks are achieved.

Apply as desired and dry in at 93˚C/200˚F.

Assembly

Lime zest

Deposit the Rhubarb-Raspberry Confit into a glass, followed by the Ginger Candied Raspberries. Place the unmolded Ginger Perfect into the glass and finish with the Raspberry Granité, Crisp Meringue, and lime zest.

Michael LAISKONIS

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.