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.

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

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