Used products: Infusion of ginger
25 gKaffir lime leaf
100 gfresh ginger
100 gcoconut cream
Preparation: Infusion of ginger
Heat the cream. Blend Kaffir leaf, lemongrass, ginger and coconut cream. Let infuse for 24 hours.
Used products: Ganache of Ginger
Preparation: Ganache of Ginger
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.
Used products: Jelly from Cassis
200 gcassis puree
Preparation: Jelly from Cassis
Blend Cassis puree, Cointreau, sugar and crémegel beforehand to prevent chunks.
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.