Shards of raspberry and vinocotto

Name: Shards of raspberry and vinocotto
Ingredients: 20 g Sushi vinegar; 40 g Vincotto; 30 g Albumin; 140 g Raspberry blueberry juice; 400 g Cream; 90 g Icing sugar; Dried raspberries; 300 g Ruby; 20 g Raspberry powder; 200 g Raspberry; 50 g Sugar water (1:1); 2.5 g Agar; Optional: grapeseed oil

Shards of raspberry and vinocotto served with whipped ruby chocolate and a raspberry gel.

Ingredients

20gSushi vinegar

40gVincotto

30gAlbumin

140gRaspberry blueberry juice

90gIcing sugar

Dried raspberries

400gCream

300gRuby

20gRaspberry powder

200gRaspberry

50gSugar water (1:1)

2.5gAgar

Optional: grapeseed oil

Preparation

Mix the powdered sugar well with the albumin in a food processor.
Mix the vincotto, sushi vinegar, and blueberry juice and add to this.
While whipping until airy, add some raspberry powder to taste.
Spread the mixture evenly over the drying mat.
Grate the dried raspberries and garnish.
Dry at about 60°C for at least 6 hours and break into pieces.

Heat the cream with raspberry powder and stir it into the chocolate.
Chill in the refrigerator and let it come to room temperature the next day.
Whip the whole mixture until it is airy and doubled in volume.

Heat the raspberries and agar with sugar water and briefly bring to a boil.
Let the mixture set in the refrigerator and then blend into a gel in the food processor.
Add some grapeseed oil for extra shine.