Corman
  • Baker-Pastry Chef

Ginger & friends

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 30 pieces
  • 5 completion stages
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Corman products used for this recipe
Selection cream 35% fat Traditional Butter 82% fat - Block
1
1

Detox mousse

  1. Juice the green apples, carrots, and ginger to obtain 150 g of juice.
  2. Add the egg yolks and heat to 75°C.
  3. Pour the crème anglaise over the white couverture and the gelatine mass, then blend.
  4. Cool to 25°C and fold in the lightly whipped cream.
170 g green apples 60 g carrots 15 g ginger 50 g egg yolks 200 g white covering 24 g gelatin mass 350 g Selection cream 35% fat
2
2

Raspberry gelatine

  1. Combine the coconut sugar and agar-agar, then add to the purée.
  2. Bring to a boil. 
80 g Coconut sugar 8 g agar agar 400 g raspberry puree
3
3

Fennel mousse

  1. Pour 125 g of cream into a baking tray and add the cubes of butter.
  2. Place the poached fennel on top and cover with foil.
  3. Bake at 165°C for 20 minutes.
  4. Add the gelatine mass and blend.
  5. Cool to 50°C, then add the cream cheese and the rest of the cream, blending until smooth and homogeneous.
125 g Selection cream 35% fat 25 g Traditional Butter 82% fat – Block 150 g Poached fennel 14 g gelatin mass 30 g cream cheese 200 g Selection cream 35% fat
4
4

Sesame crunch

  1. Toast the sesame seeds in a convection oven.
  2. Make a dry caramel with the sugar, then add the hot glucose syrup.
  3. Grind, then add the warm sesame seeds, butter, and salt.
  4. Spread onto a mat and bake in a convection oven at 170°C for 15–20 minutes (depending on the desired colour).
149 g White sesame seeds 110 g sugar 110 g glucose syrup 9 g Traditional Butter 82% fat – Block 1 g salt
5
5

Assembly

  1. Pour 25 g of detox mousse into a tilted dessert glass.Blast chill.
  2. Add 10 g of raspberry gelatine, 20 g of fennel mousse, and another 10 g of raspberry gelatine.
  3. Decorate with sesame crunch.
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