Asian gold
Recipe
Infusion of ginger
| Ingredients | Preparation |
|---|---|
|
Heat the cream. Blend Kaffir leaf, lemongrass, ginger and coconut cream. Let infuse for 24 hours. |
Ganache of Ginger
| Ingredients | Preparation |
|---|---|
|
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 |
|---|---|
|
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. |