Dark Fahey Gin and Lime Snack

Almond sponge

Ingredients Preparation

Whisk almond paste and eggs until smooth. Add melted butter, then sieve in flour and baking powder. Fill onto a flexipan mat (24 x 35 cm) and bake at 165°C for approx. 12 min. Leave to cool.

Ganache Dark Fahey

Ingredients Preparation

Crystallise couverture add butter and homogenise well with a hand blender.

Cucumber Jelly

Ingredients Preparation
  • 100g
    cucumber pulp, or juice
  • 100g
    Dry gin
  • 200g
    simple syrup
  • 6g
    agar agar
  • zest
    lime

Bring cucumber pulp, gin, sugar, agar-agar to a boil. Leave to set and blend well after about one hour. Fill into piping bag and leave to set in the refrigerator.

Assembly

Cast rectangle mold with Dark Fahey. Cut almond sponge into the right size and place at the bottom. Pipe small peaks of Dark Fahey ganache on top and finish with cucumber jelly. Decorate with chocolate décor or as desired.

 

Option:

 

Use “Rose Noir“ medium rectangle, Item #10010

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528