Granite:
• 10 ounces water
• 4 ounces sugar
• 1 vanilla bean
• About 1 cup (250 milliliters) Bonny Doon Muscat Vin de Glacière (Ice Wine)

Litchi sorbet:
• 1 ¼ ounces glucose powder
• 4 ounces water
• ½ ounce skim milk powder
• 3 ¾ ounces sugar
• 2 ¼ pounds litchi puree

Puff pastry:
• 1 sheet puff pastry, room temperature

Raspberry pastry cream:
• 4 cups whole milk
• 1 vanilla bean
• 6 ½ ounces sugar
• 3 1/2 ounces cornstarch
• 8 egg yolks
• 1/3 pound butter
• 2 cups heavy cream
• 2 Tablespoons raspberry syrup

Whipped cream:
• 1 cup heavy cream
• 1 Tablespoon powdered sugar
• ¼ vanilla bean, split and scraped

Raspberry salad:
• 2 pints fresh raspberries
• 2 Tablespoons Limoncello
• 2 Tablespoons sugar

Almond tuile:
• 1 pound fondant
• 10 ½ ounces glucose
• 1 2/3 ounces butter
• 1 cup sliced almonds

Method:
For granite:
Place water, sugar and vanilla bean in a pot and bring just to a boil. Strain and let cool. Add ice wine and pour into a shallow pan. Set pan in freezer.

For litchi sorbet:
Roll out puff pastry dough to ¼-inch thickness and refrigerate about 10 minutes. Cut pastry dough into rectangles approximately 11 centimeters x 4 centimeters. Place rectangles on a sheet pan lined with parchment paper and freeze for at least a half hour or overnight.

Preheat oven to 350° F. Cover puff pastry rectangles with a sheet of parchment and place a baking rack on top. Bake until golden brown all the way through. Let cool.

For raspberry pastry cream:
Place 3 cups of milk, vanilla bean and half of the sugar in a pot and bring to a boil. Meanwhile sift cornstarch with other half of sugar into a large bowl. Add in the remaining milk and then the yolks. Whisk well. When the milk has boiled, pour about half of the hot milk into the egg yolk mixture to temper. Then pour back into the pot and continue to cook custard, whisking constantly until the mixture returns to a boil. It should now be thick and look like pudding. Cook for about two minutes past the first boil to cook out the cornstarch flavor.

Place custard in an electric mixer fitted with the paddle attachment. Add butter and mix until custard reaches room temperature. Place in refrigerator to cool. When custard is completely chilled, whip heavy cream to soft peaks in a large clean bowl. Fold whipped cream and raspberry syrup into the custard. Place in a pastry bag with a small star tip.

For whipped cream:
Whip together the cream, powdered sugar and vanilla bean scrapings. Place in a pastry bag with a small star tip.

For raspberry salad:
Gently stir together raspberries, Limoncello and sugar, and let rest to macerate berries.

For almond tuile:
Preheat oven to 350° F. Bring fondant, glucose and butter to a boil in a pot. Cook until mixture reads 274° F on a candy thermometer. Pour mixture onto a Silpat® and let cool. Grind in a food processor into a powder. Press powder through a tamis onto a sheet pan lined with a Silpat® in a thick layer. Sprinkle with sliced almonds. Bake until the almonds start to get golden. Remove from the oven and immediately cut into rectangles that measure approximately 10 1/2 centimeters x 3 1/2 centimeters. If the tuiles start to get hard before you are done, return pan to oven for a minute to soften up.

To assemble:
Take a piece of puff pastry and slice in half width-wise. Arrange a piece on a plate and pipe a layer of whipped cream to cover pastry. Place the other layer of puff on top. Pipe a layer of the raspberry pastry cream down the center and place some of the whole macerated raspberries down each side. Cover the top with an almond tuile. Place a spoonful of raspberries on the plate and top with a little bit of finely julienned mint. Place a small scoop of the granite and a quenelle of sorbet on the plate. Repeat for additional servings.

Wine Pairing:
A slightly effervescent dessert wine such as the Saracco Moscato d’Asti 2000