Asian gold
Recipe

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