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
Financier
| Ingredients | Preparation |
|---|---|
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Heat until brown |
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Add toguether |
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Fold in |
Make hazelnut butter and cool it to 50⁰C |
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White chocolate crystal
| Ingredients | Preparation |
|---|---|
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Boil |
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Add |
Bring the water and sugar to a boil and boil until 150C |
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Light ginger & chocolate crémeux
| Ingredients | Preparation |
|---|---|
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Heat |
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Incorporate |
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At 65ºC |
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Soaked in cold water and pressed |
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Emulsify |
Prepare the Créme Anglaise as per usual with the freshly grated ginger. |
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Milk chocolate & wild strawberry mousseline
| Ingredients | Preparation |
|---|---|
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Heat |
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Add |
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Emulsify |
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Add |
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Fold in |
Heat the milk and add the soaked and pressed gelatin. |
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Strawberry & ginger compot
| Ingredients | Preparation |
|---|---|
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Heat |
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Add together |
Place the puree in a saucepan, add the lime zest, juice, glucose and grated ginger. |
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Rose and strawberry gel
| Ingredients | Preparation |
|---|---|
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Bring to a simmer |
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Add together |
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Then |
Heat the water and sugar |
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