Chocolate ginger mousse
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Ginger dacquoise
| Ingredients | Preparation |
|---|---|
|
250g
egg whites
80g sugar |
Beat together. |
|
200g
almond powder
200g icing sugar 25g grated fresh ginger |
Mix in. |
| Spread out on a baking sheet. Bake for 15 - 20 min. at 180°C. Cut out circles. | |
Caramelised banana
| Ingredients | Preparation |
|---|---|
|
375g
banana cubes
50g sugar |
Caramelize. |
| 20g rum | Quench the banana cubes with the rum. |
| Pour onto a Silpat baking sheet and freeze. Cut out circles. | |
Chocolate mousse
| Ingredients | Preparation |
|---|---|
|
150g
egg yolks
300g syrup |
Heat in the microwave and beat until foamy. |
|
240g
Callebaut Origine Ghana
65g butter |
Melt and mix in at 50°C. |
|
500g
whipped cream
80g candied sugar |
Mix in. |
| Pour into moulds and freeze. Remove from the moulds and spray yhe surface with a mixture of cocoa butter and dark chocolate using an air gun. Finish with a chocolate decoration. | |
