Chocolate Ginger Flower with Kaffir Lime - Puratos

Ingredients

Working Method

Cake Base

Mix cake mix, water, oil and egg until homogeneous.
Bake at 170 °C for about 20-25 mins.

Crusty Base

Melt the Belcolade Lait and Hazelnut Praline at 45˚C.
Add royaltine into chocolate base.

Ginger Flower

Mix egg yolk and sugar.
Warm the whipping cream and milk. Then, add in Ginger Flower and infuse for 10 min.
Then add in the yolk mixture to the ginger flower.
Baked with water bath at 150˚C for 10 to 20 mins.

Chocolate Kaffir Lime

Soak gelantine with water for 5 – 10 mins.
Boil the milk and add into Belcolade Noir Selection.
Fold the whipping cream into chocolate mixture.
Lastly add the gelatine and lime zest into chocolate mousse.

Lemon Filling

Mix lime juice and Deli Citron together.

Chocolate Spray

Melt both ingredient together and spray.

Chocolate Ginger Flower with Kaffir Lime

Complexity level:

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