Raspberry and ginger jelly, ganache, dark milk, red fruit tea (petit chaperon rouge)

Cutting with the guitar

• 1000 g of raspberry pulp
• 35 g of grated fresh ginger
• 100 g of lemon pulp
• 105 g of granulated sugar
• 24 g of pectin
• 1225 g of granulated sugar
• 350 g of glucose syrup
• 9 g of citric acid
• 12 g of water

Heat the raspberry pulp, ginger and lemon pulp.
When the 50 ° C is reached add the mixed sugar and pectin.
Mix.
Add the glucose syrup to the boil.
Cook at 106 degrees
Off the heat add citric acid and water.
Pour into a frame and rest at a temperature of 20 ° C.