ginger @ guava @ petit pot
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B y : Fra n c o i s M e l l e t
GINGER WHITE CHOCOLATE MOUSSE
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GUAVA COMPOTE
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HONEY STREUSEL
GINGER WHITE CHOCOLATE MOUSSE Heavy Cream Cocoa Butter White Chocolate 31% Silver Gelatin Fresh Grated Ginger Nielsen-Massey Pure Lemon Extract Whipped Cream Nielsen-Massey Pure Vanilla Bean Paste
310 G 40 G 370 G 8G 20 G 1 Tsp 340 G 2 Tbs
Bloom gelatin in cold water. Pre-melt white chocolate and cocoa butter. Whip the cream to a soft peak, set aside. Bring the cream, ginger, Nielsen-Massey pure vanilla bean paste and Nielsen-Massey pure lemon extract to a simmer, remove from stove, cover and let sit a few minutes. Sieve the cream mixture and complete to the original weight of the cream (310 G). Bring back to a simmer, remove from the stove, add the bloomed gelatin and mix into the white chocolate, emulsify well. Fold in the whipped cream at 110oF. Use immediately.
500 G 45 G 8G
Soak the gelatin in cold water. Bring the Guava puree and sugar to a simmer. Fold the drained gelatin into the puree.
120 G 20 G 135 G 120 G 100 G 5G
Cut butter in small cubes and freeze. Using the paddle attachment, mix together sugar, salt, pastry flour, almond flour and honey. Add the cold butter cubes, do not over mix. Let the dough rest for 2 hours and bake at 300oF until a golden-brown color is achieved.
GUAVA COMPOTE Guava Puree White Sugar Gelatin
HONEY STREUSEL Unsalted Butter Sugar Pastry Flour Almond Flour Honey Salt