Raspberry-Lychee Tartlets

Heat the frozen raspberries with half the sugar
and the raspberry purée.
Mix the rest of the sugar with the pectin and stir it
into the heated raspberry mixture.
Cook the mixture for at least one minute,
remove from the heat, add the lemon juice and then stir in
the lemon zest.
Pour the raspberry compote into a small ring mold and
freeze.
Once frozen, remove from the mold and place on the
iced ring.

Soak the gelatin in ice water.
Peel the ginger and cut it into small pieces.
Bring the cream and ginger to a boil, then let it
infuse for 20 minutes.
Strain the mixture and add more cream if
necessary. Add the ginger purée.
Mix the sugar and egg yolks, adjust with the
hot cream and ginger mixture, then
pasteurize at 83°C.
Strain again through a fine sieve and leave to cool
covered in the refrigerator.
Once cooled, whisk the cream until smooth and pour
into small circles.
Freeze and use as an insert.

Soak the gelatin in ice water.
Mix the egg yolks, whole eggs, and sugar.
Heat the purées, adjust them with the sugar and egg mixture,
then pasteurize everything at 83°C.
Pass through a fine sieve and dissolve the soaked gelatin in it.
Cover with plastic wrap and, at 40-45°C, incorporate the
butter cut into small cubes.
Pour into the rings, insert the ginger insert first, then the raspberry biscuit, and freeze.

Beat the butter and sugar until the mixture
becomes creamy.
Add the whole egg.
Then stir in the other dry ingredients.
Roll out the dough thinly and cut it out using an
85 mm round cookie cutter.
Bake between two Airmats at 350°F in a convection oven
for about 10 minutes.

Soak the gelatin in ice water.
Bring the water, purées, sugar, and glucose syrup to a boil.
Remove from heat and stir in the sweetened condensed milk.
Then add the gelatin and mix well.
Melt the cocoa butter and stir it in as well.
Melt the cocoa butter and stir it in
as well.
Finally, add red food coloring as
needed.
The ideal temperature for using the frosting is
30-35°C.

Melt the cocoa butter and emulsify it with the
white chocolate. Add the crispy raspberries.
Immediately dip half of the freshly coated raspberry-lychee cream
into the cocoa butter glaze.
Be careful not to let the glaze harden.