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Recipe by: Lizelle Solomon
Ginger Financier Cake
Ingredients
150 g Salted Butter
60g Fresh Ginger (grated)
150g Icing Sugar
68,5g Flour
1 ml Salt
167,5g Egg Whites
2,5 ml Royal Baking Powder
30g Sesame Seeds (toasted)
Method
- Brown 105g of Butter.
- Cool
- Mix Ginger and Icing Sugar, Flour, Salt, 45g Butter, Egg Whites,
- Baking Powder and Black Sesame together.
- Slowly Add Cooled Browned Butter to mix.
- Bake at 160’C in lined Financier Pans.
Berry Mouse
Ingredients
90g Castor Sugar
45g Butter
60g Whole egg
80g Berry Puree
60g Icing Sugar
180g Crème fraiche
6 Gelatin Sheets
500g Milac Gold Cream
Method
- Place castor sugar, butter, eggs, puree and gently to simmer.
- Melt Gelatine in (first proof in cold water) Stir in crème fraiche until well incorporated.
- Cool mix
- Whip cream to Soft peak, fold into cooked base.
Rosella Hibiscus Syrup
Ingredients
30 g Dried hibiscus flowers
1 1/2 Cup Water
187 ml Castor Sugar
Method
- Bring to simmer and reduce
Ginger Beer Jelly
Ingredients
1 Cup Ginger Beer
1/2 Cup Sugar
1/4 Cup Grated Ginger
3 Sheet Gelatine Sheets proof in cold water
Method
- Simmer Ginger beer, Sugar and Ginger – Reduce. Add Gelatine sheets. Dissolve. Add a small round mold to the fridge.
Nut Crunch
Ingredients
40 g Pistachios
30 g Flaked Almonds
4 TBSP Brown Sugar
3 Tsp Cardamom
10g Black Sesame Seeds
Maldon Salt
Method
- Chop Nuts-Mix Sugar, cardamon.
- Heat nuts / sesame seeds gently in a pan. Roast
- Sprinkle with a sugar mix. As soon as sugar starts melting, stir roughly. Transfer to a baking sheet with baking paper. Sprinkle with maldon salt.
- Layer cake and Mouse with a dash of hibiscus syrup between each layer- End with a layer piped mousse.
- Drip more syrup and plate with ginger jelly and Nut Crunch.
