Asian gold

Infusion of ginger

ingredients	preparation
500ml cream 25g Kaffir lime leaf 4piece(s) lemongrass 100g fresh ginger 100g coconut cream	Heat the cream. Blend Kaffir leaf, lemongrass, ginger and coconut cream. Let infuse for 24 hours.

Ganache of Ginger

ingredients	preparation
240ml infusion 50g trimoline 600g CHW-N34ZEPH 20g butter 40ml batida de coco	Heat infusion and trimoline to 40°C. Blend in Cacao Barry Zephyr 34% chocolate. Mix with butter and Batida de Coco. Process at 25°C.

Jelly from Cassis

ingredients	preparation
200g cassis puree 10ml Cointreau 15g Sugar 10g Crémegel	Blend Cassis puree, Cointreau, sugar and crémegel beforehand to prevent chunks.

Structure

Colour shapes with black splashes. Inject gold, red, black and white. Mould with Cacao Barry - Extra-bitter Guayaquil 64%. Inject three dots of jelly, continue filling with the ganache. Let cool. Seal and place on eachother. Allow to cool and demould.