Monday 22nd July 2019
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Serves
Preparation time: 5 minutes
Cooking Time: 20 minutes

Ingredients
For the jelly:
100g caster sugar
300ml water
1 tablespoon pistachio paste
2 gelatin leaf

For the mousse:
200g mascarpone cheese
75g caster sugar
2 egg yolks
100ml whole milk
100g white chocolate
Pinch ground ginger powder
Pinch ground clove
4 – 16cm long acetate strips
300g 70% dark chocolate
300g white chocolate

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Chocolate with gingerbread mousse, pistachio jelly and caramel white chocolate crumbs

METHOD
To make the jelly, place the water, sugar and pistachio paste in pan and cook on low until the sugar has melted. Add the gelatin soaked in cold water and pour in a shallow tray lined with cling-film and refrigerate until set.

Melt the dark chocolate and spread on acetate strips, roll and let set. Place the milk, ginger powder and clove in a pan and gently heat. Add the white chocolate and mix well.

Put the egg yolks in a bowl and whisk with the sugar until light and foamy. Add the mascarpone cheese and whip well, gently add the white chocolate mix and chill for 4–5 hours. When ready, fill the chocolate cylinders.

Heat the oven at 150C, place a baking parchment on a tray and spread the white chocolate evenly, bake for 3–4 minutes.

Keep taking out the chocolate from the oven and mix to avoid burning, until dark gold in colour. Set aside to cool down and solidify.

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