ginger cake
- 12g fresh ginger
- 305g Caster sugar
- 235g Eggs
- 135g Whipping cream
- 2g salt
- 235g Strong white bread flour
- 3g Baking powder
- 70g LIQUID CLARIFIED BUTTER
- Grate the fresh ginger over the sugar. Mix them together, then add the eggs, cream and salt. Sieve together the flour and baking powder, then sift the results into the first mixture. Finish off by adding the liquid butter heated to 105-115°F (40-45°C).
Blackcurrant Confit
- 230g Blackcurrant purée
- 35g Glucose DE 38/40
- 30g Caster sugar
- 4g Pectin NH
- Heat up the purée and glucose to 105°F (40°C), then add the sugar and pectin mixture. Bring the mixture to a simmering boil, then store in the refrigerator.
Waïna Whipped Ganache
- 100g Whipping cream
- 10g Invert sugar
- 10g Glucose DE 38/40
- 130g Waina 35%
- 2 Vanilla beans
- Heat the smaller portion of cream with the split and scored vanilla beans. Leave to infuse for 10 minutes then strain. Add the invert sugar and glucose. Slowly combine the hot mixture with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold cream and mix again. Leave to set in the refrigerator, preferably for 12 hours. Whip until firm.
Absolu Spray Mix
- 230g ABSOLU CRISTAL NEUTRAL GLAZE
- 20g water
- Bring the ABSOLU CRISTAL to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Make the cake mix, whipped ganache and blackcurrant confit.Use a piping bag to pipe 35g of cake mix into 6.5cm stainless steel rings. Bake at 340°F (170°C) for 10 minutes.Beat the whipped ganache and pipe 20g into the base of your 8cm Flexipan half-sphere molds. Press a cake disk into each mold, so that the whipped ganache rises to the same level of each cake. Freeze.Warm the blackcurrant confit and mix using an immersion blender. Using a piping bag, pipe 10g into each half-sphere Flexipan mold. Put the previous assembly on top and press down. Freeze.Turn out your assemblies and spray them with a thin layer of Absolu Cristal.
