The circle

The circle

Level:
Difficult
Makes:
12 portions
My tastes rely on special, extremely local ingredients, such as Ginger from the competition venue in Vantaa and Finnish wild strawberries picked and pureed at peak in the summer. Then there are the chocolates. I chose St. Dominique 70% with the ginger due to its extremely light flavor and low bitterness. Wild strawberry is infused in the mousse with Ambre Java 36%, which compliments the ripeness of the wild strawberries. All in all, deep chocolate flavors and freshness from the key ingredients.  My inspiration came from hyper locality. I got my hands on some fresh Finnish ginger and wanted to use that, a tropical ingredient as my local one. It actually grows within 20 meters from the competition site. Then, in the summer I found a bunch of wild strawberries with my daughter from our apartments backyard and a taste cannot be much more intense.

Financier

Used products: Financier

  • 8.8 oz
    salted butter

Preparation: Financier

Heat until brown

Used products: Financier

  • 3.5 oz
    almond powder
  • 3.5 oz
    cake flour
  • 10.6 oz
    sugar
  • 0.9 oz
    CP

Preparation: Financier

Add toguether

Used products: Financier

  • 5.6 oz
    egg whites

Preparation: Financier

Fold in

Make hazelnut butter and cool it to 50⁰C
Mix the dry ingredients with the egg whites and fold in the warm butter
Spread into a frame and bake at 180°C for approx. 12 minutes
Set aside to cool

White chocolate crystal

Used products: White chocolate crystal

  • 5.3 oz
    sugar
  • 2.5 oz
    water

Preparation: White chocolate crystal

Boil

Used products: White chocolate crystal

Preparation: White chocolate crystal

Add

Bring the water and sugar to a boil and boil until 150C
Add the white chocolate and mix vigorously until crumbles and then pour onto a plate to cool

Light ginger & chocolate crémeux

Used products: Light ginger & chocolate crémeux

  • 14.1 oz
    Milk 1.5% fat
  • 3.5 oz
    35% cream
  • 0.7 oz
    grated ginger

Preparation: Light ginger & chocolate crémeux

Heat

Used products: Light ginger & chocolate crémeux

  • 3.5 oz
    yolk
  • 1.8 oz
    sugar

Preparation: Light ginger & chocolate crémeux

Incorporate

Used products: Light ginger & chocolate crémeux

  • 10.6 oz
    crème anglaise

Preparation: Light ginger & chocolate crémeux

At 65ºC

Used products: Light ginger & chocolate crémeux

  • 0.2 oz
    gelatin

Preparation: Light ginger & chocolate crémeux

Soaked in cold water and pressed

Used products: Light ginger & chocolate crémeux

  • 7.9 oz
    CHD-P7142BFSDO

Preparation: Light ginger & chocolate crémeux

Emulsify

Prepare the Créme Anglaise as per usual with the freshly grated ginger.
Add the hydrated and pressed gelatin.
Pour over the chocolate and emulsify with an immersion blender.
Pour into a bowl, cover with cling film and place in the fridge for plating

Milk chocolate & wild strawberry mousseline

Used products: Milk chocolate & wild strawberry mousseline

  • 3.5 oz
    Milk 1.5% fat

Preparation: Milk chocolate & wild strawberry mousseline

Heat

Used products: Milk chocolate & wild strawberry mousseline

  • 0.2 oz
    gelatin

Preparation: Milk chocolate & wild strawberry mousseline

Add

Used products: Milk chocolate & wild strawberry mousseline

Preparation: Milk chocolate & wild strawberry mousseline

Emulsify

Used products: Milk chocolate & wild strawberry mousseline

  • 6.2 oz
    wild strawberry puree

Preparation: Milk chocolate & wild strawberry mousseline

Add

Used products: Milk chocolate & wild strawberry mousseline

  • 13.2 oz
    semi-whipped cream

Preparation: Milk chocolate & wild strawberry mousseline

Fold in

Heat the milk and add the soaked and pressed gelatin.
Emulsify with the chocolate, then add the strawberry puree.
Finally, incorporate the semi -whipped cream.

Strawberry & ginger compot

Used products: Strawberry & ginger compot

  • 8.6 oz
    wild strawberry puree
  • 0.4 oz
    grated ginger
  • 0.5 piece(s)
    lime zest
  • 0.4 oz
    lime juice
  • 0.5 oz
    glucose
  • 2.3 oz
    sugar

Preparation: Strawberry & ginger compot

Heat

Used products: Strawberry & ginger compot

  • 0.1 oz
    pectin X58

Preparation: Strawberry & ginger compot

Add together

Place the puree in a saucepan, add the lime zest, juice, glucose and grated ginger. 
Start heating.
When the ingredients start to simmer, add the sugar and pectin at once. 
Mix well
Bring to a boil and set aside to cool.

Rose and strawberry gel

Used products: Rose and strawberry gel

  • 7.1 oz
    water
  • 1.1 oz
    sugar

Preparation: Rose and strawberry gel

Bring to a simmer

Used products: Rose and strawberry gel

  • 0.1 oz
    agar agar

Preparation: Rose and strawberry gel

Add together

Used products: Rose and strawberry gel

  • 0.7 oz
    rose water
  • 0.5 oz
    strawberry juice
  • 15.4 gr
    soaked gelatin

Preparation: Rose and strawberry gel

Then

Heat the water and sugar
Add the Agar Agar and bring to a simmer
Remove from the heat and add the soaked and pressed gelatin, water and juice