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Serves 15
Recipe Step by Step
01
GINGER ICE CREAM
150g Whole milk
100g Heavy cream 36%
20g Fresh ginger
1.2g Combined stabilizer
30g Sugar
25g Egg yolk
2g Sugar
2.5g Ginger powder
330g Total weight
Heat the milk, cream, powder and chopped fresh ginger together.
Add the combined stabilizer (25% guar gum + 25% carob gum + 50% Natur Emul) along with the 2g of sugar and bring to a boil.
Leave it to infuse for 15 minutes.
Strain.
Blanch the yolks with 30g of sugar and cook at 183°F (84°C).
Put the mixture in a Pacojet bowl.
Freeze.
Add the combined stabilizer (25% guar gum + 25% carob gum + 50% Natur Emul) along with the 2g of sugar and bring to a boil.
Leave it to infuse for 15 minutes.
Strain.
Blanch the yolks with 30g of sugar and cook at 183°F (84°C).
Put the mixture in a Pacojet bowl.
Freeze.
02
GINGER COCONUT JUICE
100g 100% coconut cream
3g Ginger powder
12g Sugar
3,1g Gelatin powder 220 Bloom
15g Water for the gelatin
100g Heavy cream 36%
234g Total
Heat the coconut purée with the ginger powder and sugar.
Add the rehydrated gelatin.
Allow to cool.
Add the cream and add it to the coconut and ginger mixture.
Pour it into a tube.
Freeze.
Add the rehydrated gelatin.
Allow to cool.
Add the cream and add it to the coconut and ginger mixture.
Pour it into a tube.
Freeze.
03
KALINGO CRÉMEUX
80g Heavy cream 36%
80g Whole milk
30g Egg yolk
0.85g Gelatin powder 220 Bloom
4g Water for the gelatin
100 g KALINGO 65%
25g Sugar
320g Total weight
Mix the egg yolks and sugar without overmixing. Then bring the cream and milk to a boil and add to the
mixture.
Thicken the mixture at a temperature of 185°F (84-85°C), strain through muslin.
Add the rehydrated gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
mixture.
Thicken the mixture at a temperature of 185°F (84-85°C), strain through muslin.
Add the rehydrated gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
04
CILANTRO GEL
1 Bunch cilantro
125g Water
3g Agar-agar
12g Sugar
50g 100% lime purée
190g Total
Remove the cilantro leaves from the stems.
Heat the water with the stems, add the agar-agar combined with the sugar and bring to a boil.
Strain and leave to set at room temperature.
Once cold, blend the mixture with the cilantro leaves and lime purée.
Put this mixture in a piping bag without a nozzle.
Store at 0°F (4°C).
Heat the water with the stems, add the agar-agar combined with the sugar and bring to a boil.
Strain and leave to set at room temperature.
Once cold, blend the mixture with the cilantro leaves and lime purée.
Put this mixture in a piping bag without a nozzle.
Store at 0°F (4°C).
05
KALINGO & GINGER CRÈME ANGLAISE
80g Heavy cream 36%
140g Whole milk
40g Egg yolk
30g Sugar
60 g KALINGO 65%
5g Ginger powder
355g Total weight
Mix the egg yolks and sugar without overmixing. Then bring the cream and milk to a boil with the ginger
powder and add to the mixture.
Thicken the mixture at a temperature of 185°F (84-85°C), strain through muslin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
powder and add to the mixture.
Thicken the mixture at a temperature of 185°F (84-85°C), strain through muslin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
06
VELVETY CHOCOLATE CAKE
50 g KALINGO 65%
50g Egg
40g Sugar
16g All-purpose flour
45g European-style butter
6g Baking powder
207g Total
Melt the butter with the chocolate and blanch the eggs with the sugar, flour and yeast.
Add to the first mix.
Spread into a frame and cook at 320°F (160°C) for 12 minutes.
Add to the first mix.
Spread into a frame and cook at 320°F (160°C) for 12 minutes.
07
CHOCOLATE BREADSTICKS
50g Pastry flour
20g Sugar
18g European-style butter
12g Egg
QS KALINGO 65%
Combine all the ingredients together.
Leave to sit in the refrigerator for 2 hours.
Roll up and bake in the oven at 330°F (165°C) for approx. 10 minutes.
Once they have cooked and cooled, dip them in some tempered Kalingo chocolate.
Leave.
Leave to sit in the refrigerator for 2 hours.
Roll up and bake in the oven at 330°F (165°C) for approx. 10 minutes.
Once they have cooked and cooled, dip them in some tempered Kalingo chocolate.
Leave.
Assembly and finishing
As needed Cilantro Cress
As needed Cilantro flowers
As needed Grated coconut
Make the ginger ice cream and store at -1°F (-18°C).
Make the coconut and ginger mousse, Kalingo crémeux, cilantro gel and Kalingo and ginger custard.
Cut the tubes of coconut mousse into several lengths. Let them warm up a little, then roll them in the grated coconut.
Make the velvety chocolate cake. When cooked, cut out strips with the same proportions as the coconut tubes.
Finish by making the chocolate breadsticks. Once they have cooked and cooled, dip them in pre-set Kalingo chocolate. Leave to set.
Use a stencil to help you apply the crémeux to the bottom of the plate.
Add on the pieces of velvety cake.
Place the coconut tubes on the cake.
Add a few pieces of Kalingo breadstick.
Put on some dabs of cilantro gel, along with some cilantro cress shoots and flowers.
Use a Pacojet to make the ginger ice cream and arrange it in a quenelle on the plate
Trends
Want to add a touch of wild imagination to your dessert ?
Morgane uses surprising, playful fresh herbs to add a final personal touch to her desserts.
Fresh herbs such as the sweet, aniseed tones of atsina cress and the rather more potent cilantro add a touch of originality and
a very fresh leafy taste to your desserts!