GINGER RASPBERRY PARFAIT

INGREDIENTS (GINGER SYRUP)
235 gm grain sugar
120 ml water
1/2 tsp lemon juice
gm liquid glucose
120 gm fresh ginger
INGREDIENTS (GINGER SOUFFLE)
4 egg yolk
100 ml ginger syrup
4 egg white
120 gm sugar
480 gm whipped cream
INGREDIENTS (RASPBERRY SORBET)
150 gm sugar
1,000 ml raspberry puree


METHOD
Boil sugar and water along with lemon juice. Add liquid glucose to it and bring it to a boil once again. Take the contents off the fire. Add sliced fresh ginger and infuse it for 15 mins. Strain in and keep it in a bowl. Boil the raspberry puree along with the sugar. Take it off the fire, cool it and put it in a sorbet machine to churn. Cook the ginger syrup to a soft ball stage at a temperature of 116oC. Pour it over the yolk and whisk it till it gets light and fluffy. Fold in the whipped cream and the meringue. Set it in moulds with the sorbet in the centre. Freeze it.