Asian gold

Recipe

Created by
  • Jurgen Baert -
  1. Infusion of ginger
  2. Ganache of Ginger
  3. Jelly from Cassis
  4. Structure

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.