Ginger Holly

level 2

The Ginger Holly plant is toxic, but not if you recreate the shape of the plant and berries in a fantastic dessert as done by Spanish chef Jordi Farres! With ingredients such as ginger, speculaas and Callebaut's Finest Belgian Chocolate recipes N°811 and W2, this dessert is not only perfectly safe but also extremely delicious.

Recipe components

Ginger biscuits

IngredientsPreparation
  • 260g
    butter cream
  • 120g
    caster sugar
  • 100g
    Muscavado sugar
  • 15g
    cane molasses
  • 40g
    fresh ginger
  • 5g
    mix of 4 speculaas biscuits

Mix together in a Robot-Coupe.

  • 90g
    whole egg(s)
  • 360g
    flour
  • 15g
    baking powder
  • 1spoon(s)
    baking powder
  • 1spoon(s)
    salt
  • 170g
    candied ginger

Add and mix well. Measure out portions on a baking tray and bake at 175°C for 14-16 minutes.

Ginger biscuit crunch

IngredientsPreparation

Melt at 35°C.

Mix with melted cocoa butter and fill the centre of a holly mould with it.

Holly filling

IngredientsPreparation

Melt butter. Add hazelnut paste and cruched ginger biscuits. 

Pre-crystallise.

  • 1g
    ginger oil
  • 2g
    salt
  • 2g
    mix of 4 speculaas biscuits

Mix into the pre-crystallised chocolate, then mix into the first mixture. Gently pour into the holly mould without shaking it, so the ginger biscuit crunch remains in the centre of the mould. Leave to crystallise in a refrigerator for 30 minutes and unmould.

Dark chocolate paint

IngredientsPreparation

Melt together. 

Melt, mix in and heat up to 35°C. Then strain and pour into a

pre-heated spray gun.

Holly berries (decoration)

IngredientsPreparation

Melt and mix together. Then pre-crystallise at 28°C.

  • 40g
    freeze-dried strawberry slices

Mix in, shape into holly berries using two hemispherical moulds and leave to crystallise. Then unmould.

Finishing and assembly:

Cut out a piece of paper in the shape of the holly mould, but 0.5 cm smaller and cover the centre of the holly mould with it. Hold the paper in position and spray the edges with the dark chocolate paint. Leave the paint to crystallise, then remove the paper. Decorate with three holly berries.