TEARDROP - GINGER DARK
Chocolate, passion fruit, ginger and orange single-serve dessert
Difficulty level
Chocolate, passion fruit, ginger and orange single-serve dessert
Ingredients
| IRCA GENOISE CHOC | g 400 |
| eggs | g 400 |
Preparation
Whip all the ingredients in the planetary mixer for 15 minutes.
Pour the mix over a 40x60cm baking tray with parchment paper, smooth it out and bake it at 200° for about 6-8 minutes.
Ingredients
| FRUTTIDOR ARANCIA | g 500 |
| LILLY NEUTRO | g 75 |
| water | g 75 |
Preparation
Mix the LILLY NEUTRO with hot water to dissolve it.
Incorporate the FRUTTIDOR ARANCIA and mix them.
Pour in the dome silicon molds and put them in the batch freezer.
Ingredients
| fresh full-fat milk (3,5% fat) | g 200 |
| liquid cream 35% fat | g 200 |
| egg yolk | g 80 |
| caster sugar | g 40 |
| fresh grated ginger | g 8 |
Preparation
Stir all the ingredients without whipping the yolks and sugar.
Add milk and cream previously heated and bring the mix to 82°C.
Add grated ginger and let it cool down.
Ingredients
| ginger crème anglaise | g 500 |
| SINFONIA CIOCCOLATO LATTE 38% | g 285 |
| LILLY NEUTRO | g 17.5 |
Preparation
Heat the ginger creme anglaise at about 45°C.
Pour slowly SINFONIA CIOCCOLATO LATTE 38% melted at 45°C.
Add LILLY NEUTRO and emulsify with the help of an hand blender.
Ingredients
| MIRROR NEUTRAL | g 400 |
| passion fruit purée | g 70 |
| Orange juice | g 30 |
Preparation
Mix the ingredients with the help of an hand blender without incorporating air.
By the time of use heat at 40° to glaze the surface of the single portion.
Put a disk of chocolate biscuit at the base of DOBLA TEARDROPS BAMBOO DARK.
Lay on the biscuit an orange jelly dome.
Stuff with the milk chocolate and ginger cremoux and put it in the batch freezer.
Stretch a layer of orange and passion fruit glaze on the single-serve dessert surface.
Decorate with a fresh orange slice and DOBLA BALL GREEN WHITE GOLD.
