Ingredients
Gingerice cream
100g sugar
350g milk
225g cream
60g milk powder
125g atomizedglucose
10g stab
70g ginger juice
950g mascarpone
Hazelnut and Baileys sponge
80g hazelnut paste
80g sugar
25g flour
4 eggs
Salt
Meringue and cocoa nibs
100g glucose
50g egg white
20g cocoa nibs
Cacao sand
110g butter
1 orange zest
56g demerara sugar
8egg yolks
110g flour
6g corn starch
Light chocolatemousse
120g yolks
37g sugar
140g manjari chocolate
90g egg white
225g whipped cream
Hazelnut croquant
200g hazelnut powder
200g butter
200g demerara
10g fleurde sel
150g flour
Chocolate cremeux
400gwhipping cream
96gegg yolk
60gsugar
70gmanjari chocolate
10gcoeur de guanaja chocolate
Method
Gingerice cream
Heat the milk with the whipping cream until it reaches45°C, add all the dry ingredients and bring to boil. Cool down and add the mascarpone and then the ginger juice.
Hazelnut and Baileys sponge
Blendeverything in the thermomix and put in thesyphoncharged with 2 gas bottles, spread in a plastic cup and cook in themicrowave for 1 minute.
Meringue and cocoa nibs
Make a French meringuepipe in a tray with baking paper, sticksome cocoa nibs on top and cook at 80°C in the oven.
Cacao sand
Mix all the ingredients together until smooth. Roll up and bake in the oven at 150°C.
Light chocolatemousse
Whip the egg yolks with part of the sugar, in order to get a sabayon-likeresult.Usingthe rest of the sugar and the egg white make a meringue francaise.
Add the melted chocolate tothe sabayon and mix with the French meringue. Finish by adding the whipped cream slowly with the maryse.
Hazelnut croquant
Mix all ingredients together until smooth. Roll up, cut into squares and cook in the oven.
Chocolate cremeux
Cook all the ingredients together in a pan until they reach 83°C and mix with the chocolate. Cool down and keep in the fridge for 12hr before to use.
Find out more about Joakim on his.