Gen (spring in Japanese) - recipe by Palle Sørensen
This time the recipe comes from Denmark, from pastry chef and chocolatier Palle Sørensen and it talks of spring.
Photo: Thomas Bjerre Olesen
80 g sugar
A bit of salt
40 g wheat flour
25 g ginger juice
Mix all the ingredients for a few minutes, and pour into a syphon.
Charge it with two cartridges and fill a cardboard cup half full. Bake in a microwave oven for 1 minute.
Let it cool and break into bits.
Spray with the ginger juice and dust with blended green tea.
1 egg (60 gram)
30 gram icing sugar
30 gram sugar
40 gram plain flour
20 gram Cocoa powder
Mix all the ingredients, pour into a small piping bag, pipe a branch in hot oil and cook for a few minutes.
Place on paper and dust with blended green tea.
Allow to cool.
Vacuumed apple balls
1 apple ball
1 dl Ginger juice
Juice of 1 lemon
Boil the ginger juice and lemon juice.
Mix with dill and pour on to the apples in a vaccum bag
Vaccuum the apples.
Chocolate herb plates:
2 layers of thin white tempered chocolate with herbs in between.
195 g water
300 g sugar
300 g glucose
215 g condensed milk
8 sheets of gelantine
350 g of Cacao Barry Zephyr white chocolate
Bring water, sugar and glucose to boil.
Add condensed milk and gelatine.
Add the white chocolate and blend with colour.
Use at a temperature of 33 C.
200 g of cold gel
65 g water
Mix together with colour
Use at temperature of 40 degrees C.
38 g whole milk
38 g cream
8 g sugar
18 g egg yolks
Mix all the ingredients and heat while stirring until the temperature is 72 C.
100 g cream
150 g whipped cream
1,4 lvs sheets of gelantine
90 g Cacao Barry Ambre Java milk chocolate
20 g gianduja
40 g caramalised salted hazelnuts
Add the gelatine to the hot cream
Then add the melted chocolate and gianduja.
At 30 C gently fold in the whipped cream and add the hazelnuts.
Choose your favorite mould (I made my own shaped as a Stone).
Clear tube with dill and apple juice:
Blown sugar /isomalt tube filled with dill and apple juice.
Place 3 White chocolate cards with herbs on the plate.
Place the apple balls
Add the sponge cake.
Add the branches.
Fill the caramel tubes with apple juice and dill and then place them on the plate
For the final touch, add the chocolate stone.