Ginger crispness _ ø 12 cm
74 g ginger reconstituted crispness _ ø 12 cm
Cointreau® Pain de Gênes _ ø 12 cm
90 g Cointreau® strawberry jelly
150 g yoghurt mousse _ ø 14 cm
70 g Cointreau® ginger strawberry ganache
50 g strawberry jelly (decor)
1. GINGER CRISPNESS
Ingredients
65 g butter (82% fat)
65 g flour T55
55 g almond powder
50 g brown sugar
1 g salt
6 g ginger powder
Total weight: 242 g
Step
Put all the ingredients in the food processor using a paddle
attachment. Stir until forming a homogeneous paste. Crumble
and cook to 150°C for about 20 minutes. Set aside in dry place
2. GINGER RECONSTITUTED CRISPNESS
Ingredients
210 g cooked ginger crispness
50 g milk chocolate
Total weight: 260 g
Step
Melt white chocolate to 40/45°C. Pour on the cooked crispness.
Mix using a paddle attachment. Spread to a thickness of 3 mm
and freeze. Set aside for the assembly.
3. YOGHURT MOUSSE
Ingredients
645 g Greek yoghurt
40 g milk powder
2,5 g salt
114 g lemon juice to hydrate gelatin
19 g gelatin powder 200 blooms
195 g dextrose
55 g saccharose
265 g egg whites
515 g cream (35% fat)
Total weight: 1 850 g
Step
Whip cream and set aside in the refrigerator. Make an
Switzerland meringue (60°C) with egg whites, dextrose and
saccharose. Mix yoghurt, milk powder and salt (20°C). Hydrate
the gelatin with lemon juice, melt and add yoghurt. Add gently
meringue, then cream. Use immediately in the assembly.
4. COINTREAU® PAIN DE GÊNES
Ingredients
280 g eggs
400 g Lubeca® almond paste 50%
5 g baking powder
90 g flour T55
130 g butter (82% fat)
100 g egg whites
50 g Cointreau® 60% vol.
Total weight: 1 055 g
Step
Preheat the oven to 165°C. Using the food processor, mix
eggs, Cointreau® and almond paste. When the mixture is
homogeneous, whip in the food processor. Add the sieved
powders, then the warm melted butter. Whip the eggs in the
food processor, before to incorporate in the previous mixture.
Spread the sponge on a silicone, to a thickness of 5 mm, then
bake for 9 minutes.
5. COINTREAU® STRAWBERRY JELLY
Ingredients
375 g strawberry puree
1 g xanthan gum
37 g dextrose
8 g gelatin powder 200 blooms
48 g water to hydrate gelatin
10 g Cointreau® 60%
Total weight: 479 g
Step
Mix together dextrose and xanthan gum. Mixing, sprinkle on
strawberry puree. Hydrate gelatine with water. Melt the hydrated
gelatin with some puree with xanthan. Mix together and pour.
6. COINTREAU® GINGER STRAWBERRY GANACHE
Ingredients
20 g ginger juice
45 g Mara des bois strawberry puree (1)
4 g gelatin powder 200 blooms
24 g water to hydrate gelatin
145 g white chocolate 40%
175 g Mara des bois strawberry puree (2)
10 g lime juice
10 g Cointreau® 60% vol.
Total weight: 433 g
Step
Mix gelatin powder and water. Heat strawberry puree (1) with
ginger juice to 80°C, then add gelatin. Pour on the chopped
chocolate, let melt before to mix. Add the strawberry puree (2)
and the lime juice. Add Cointreau® and mix. Use immediately.
7. STRAWBERRY JELLY
Ingredients
150 g strawberry juice
100 g water
25 g saccharose
11 g Sosa vegetable gelatin
Total weight: 286 g
Step
In a saucepan, heat the strawberry puree, then add the mixture
sugar-vegetable gelatin. Boil and pour on a lightly greased
stainless baking sheet. Let cool before to cut in circles with a
diameter of 14 cm
