The circle

My tastes rely on special, extremely local ingredients, such as Ginger from the competition venue in Vantaa and Finnish wild strawberries picked and pureed at peak in the summer.

Then there are the chocolates. I chose St. Dominique 70% with the ginger due to its extremely light flavor and low bitterness. Wild strawberry is infused in the mousse with Ambre Java 36%, which compliments the ripeness of the wild strawberries. All in all, deep chocolate flavors and freshness from the key ingredients.

My inspiration came from hyper locality. I got my hands on some fresh Finnish ginger and wanted to use that, a tropical ingredient as my local one. It actually grows within 20 meters from the competition site. Then, in the summer I found a bunch of wild strawberries with my daughter from our apartments backyard and a taste cannot be much more intense.

Recipe

Created by

Eero Paulamäki - Chef

Financier

ingredients	preparation
250g salted butter	Heat until brown
100g almond powder 100g cake flour 300g sugar 25g CP	Add toguether
160g egg whites	Fold in
Make hazelnut butter and cool it to 50⁰C Mix the dry ingredients with the egg whites and fold in the warm butter Spread into a frame and bake at 180°C for approx. 12 minutes Set aside to cool

White chocolate crystal

ingredients	preparation
150g sugar 70g water	Boil
95g CHW-N34ZEPH	Add
Bring the water and sugar to a boil and boil until 150C Add the white chocolate and mix vigorously until crumbles and then pour onto a plate to cool

Light ginger & chocolate crémeux

ingredients	preparation
400g Milk 1.5% fat 100g 35% cream 20g grated ginger	Heat
100g yolk 50g sugar	Incorporate
300g crème anglaise	At 65ºC
6g gelatin	Soaked in cold water and pressed
225g CHD-P7142BFSDO	Emulsify
Prepare the Créme Anglaise as per usual with the freshly grated ginger. Add the hydrated and pressed gelatin. Pour over the chocolate and emulsify with an immersion blender. Pour into a bowl, cover with cling film and place in the fridge for plating

Milk chocolate & wild strawberry mousseline

ingredients	preparation
100g Milk 1.5% fat	Heat
7g gelatin	Add
300g CHM-R36AMJA	Emulsify
175g wild strawberry puree	Add
375g semi-whipped cream	Fold in
Heat the milk and add the soaked and pressed gelatin. Emulsify with the chocolate, then add the strawberry puree. Finally, incorporate the semi -whipped cream.

Strawberry & ginger compot

ingredients	preparation
245g wild strawberry puree 10g grated ginger 0.5piece(s) lime zest 10g lime juice 15g glucose 65g sugar	Heat
3g pectin X58	Add together
Place the puree in a saucepan, add the lime zest, juice, glucose and grated ginger. Start heating. When the ingredients start to simmer, add the sugar and pectin at once. Mix well Bring to a boil and set aside to cool.

Rose and strawberry gel

ingredients	preparation
200g water 30g sugar	Bring to a simmer
2g agar agar	Add together
20g rose water 15g strawberry juice 1g soaked gelatin	Then
Heat the water and sugar Add the Agar Agar and bring to a simmer Remove from the heat and add the soaked and pressed gelatin, water and juice