Raspberry Gin Fizz: Gin Granita, Raspberry Fizz, and Crème Fre-yo

METHOD:

For the Macerated Raspberries:
In a bowl combine raspberries, simple syrup, vanilla, and bay leaves. Macerate overnight.

For the Crème Fraîche Custard:
In a saucepot, combine milk, cream, and vanilla beans; bring to a boil. In a bowl, whisk together sugar and egg yolks. Temper the milk mixture into the yolks. Return mixture to pot and cook to anglaise. Strain mixture over bloomed gelatin and stir in crème fraîche. Chill in refrigerator.

For the Crème Fre-yo:
In a saucepot, combine simple and maple syrups and bring to a boil. Temper mixture into yolks, return contents to pot, and cook to anglaise. In a stand mixer with a whip attachment, combine the egg yolk mixture and lemon juice and whip to maximum volume. Fold the yolk mixture into the whipped crème fraîche and add lime zest in thirds. Place the acetate on a sheet tray, spread the fre-yo evenly, and set aside in a blast chiller.

For the Raspberry Macaron:
Preheat oven to 275˚F. In a food processor, pulse almond flour and confectioners sugar until combined. Spread on a sheet pan and allow moisture to evaporate.

In a saucepot, bring granulated sugar and water to a boil and cook to 121˚C. In a stand mixer with a whisk attachment, beat egg whites and egg white powder on medium speed and slowly add sugar syrup forming an Italian meringue. Bring Italian meringue to soft peaks.

In a separate mixing bowl, combine almond flour-sugar mixture and red color powder. Using paddle attachment, add fresh egg white and paddle until incorporated. Fold one-third of Italian meringue into the almond mixture using the paddle attachment. Fold the remaining meringue by hand. Pipe onto silicone baking mat-lined sheet pans using a stencil. Let macaron mixture rest uncovered until a skin has formed. Bake macarons 11 minutes.

For the Shorty Crumbles:
Preheat oven to 350˚F. In a stand mixer with a paddle attachment, combine butter, flour, sugar, salt, and vanilla paste. Mix until a smooth dough forms. Spread in a thin, even layer between 2 sheets of parchment paper and bake until golden. Crumble and reserve in an airtight container.

For the Raspberry Foam:
In a medium saucepot, bring the raspberry purée, maple syrup, ginger, and vanilla bean to a boil. Remove from heat and strain into a small bowl with gelatin. Add lime zest and juice and set. Once set, fill a siphone and charge with soda charges.

For the Gin Granita:
In a small pot, boil gin for 2 minutes. Add sugar and water and return to a boil. Season with lime juice. Pour mixture into a hotel pan and freeze. Scrape with a fork every 20 minutes, until frozen and desired texture is achieved.

For the Raspberry-Gin Gel:
In a small saucepot, combine the gin, purée, lime juice, sugar, and agar agar. Bring to a boil and cook 2 minutes. Remove from the heat and immediately pour into a blender. Blend until smooth. Strain mixture through a chinois over a hotel pan and chill. Once set, add mixture back to blender and blend to form a smooth gel. Thin with additional gin if necessary. Strain through a chinois.

For the Raspberry-Yogurt Buttercream:
In a stand mixer with a paddle attachment, combine buttercream, yogurt powder, and raspberry jam. Mix until smooth.

To Assemble and Serve:
Pipe 1 teaspoon of Raspberry-Yogurt Buttercream between two pieces of Raspberry Macaron. In a daiquiri glass, layer Raspberry-Gin Gel, 2 rounded teaspoons of Crème Fraîche Custard, 5 teaspoons Shorty Crumble, 5 Macerated Raspberries, and a frozen disc of Crème Fre-yo. Expel Raspberry Foam on top of the Crème Fre-Yo and top with Gin Granita. Garnish with dehydrated lime chip and lime zest. Serve on a charger with 2 Raspberry Macarons.