Chocolate, ginger ice cream & olive crunch, Limon Cress and Cardamom Leaves

For the chocolate ganache slices:

• 100 ml of milk
• 5 g corn syrup
• 1.5 leaf gelatin soaked in cold water
• 170 g white 'Edelweiss' chocolate couverture (Felchlin)
• 200 g of cream

For the crispy base:

• 180 g hazelnut praline
• 75 g of dark chocolate
• 90 g wafer mix

For the citrus chutney:

• 50 g of orange juice
• 50 g of yuzu juice
• 50 g pineapple juice
• 50 g of lime juice
• 50 g of kalamansi pureé
• 50 g of acacia honey
• 1 vanilla pod
• 100 g Limon Cress
• 200 g skins of kumquat in brunoise
• 50 g orange zest in fine brunoise
• 50 g lemon zest in brunoise

For the honeycomb:

• 55 g of hardened butter
• 50 g of sugar
• 55 g of protein
• 45 g of flour
• 30 g of cocoa

For the dried chocolate mousse:

• 75 g chocolate 70%
• 50 g of sugar
• 50 g egg yolks
• 83 g of protein
• 20 g grué de cocoa

For the citrus gel:

• 150 ml of Limon Cress juice
• 100 ml of lime juice
• 100 ml of yuzu juice
• 100 ml of Kalamansi juice
• 50 ml ginger juice
• 500 g of refined sugar
• 16 g of agar
• 12 g gellan

For the chocolate cream:

• 500 ml of milk
• 50 g of cocoa
• 100 g of dark chocolate
• a pinch of xantana
• 9 g of agar

For the dried lemon zest:

• 100 g of water
• 100 g of sugar
• julienne of zest of 2 lemons

For the ginger ice cream:

• 570 g of milk
• 160 g of cream
• 50 g invert sugar
• 20 g Cardamom Leaves
• 100 g of sugar
• 6 g super neutrose
• 40 g of powdered milk
• 50 g of dextrose
• 150 g of ginger juice
• 50 g of lime juice

For the chocolate chunks:

• 200 g of white chocolate
• 100 g of agalita
• milk powder

For the chocolate sprigs:

• 250 g of water
• 5 g gellan
• 75 g of sugar
• 50 g of cocoa
• 75 g of glucose powder
• 2 g of salt

For the olive crisps:

• 300 g black pitted olives
• 20 g powdered sugar

For the chocolate spray:

• 200 g dark chocolate cream
• 100 g of cocoa butter

• Roast the chocolate for the disk in the oven at 190°C for about 8 minutes until golden brown. Place this mixture in a ganache mould. Heat the milk and corn syrup and dissolve the soaked gelatin in it. Add the chocolate and cream.
• Mix with the hand blender until homogeneous. Pour into the caramelized chocolate in the mould and freeze. Melt the hazelnut praliné with the dark chocolate and add the waffle mix. Spread out in a ganache frame. Allow all the chutney ingredients to thicken to a syrupy consistency. Remove the Limon Cress and allow to cool.
• Mix all the ingredients for the honeycomb using a dough hook. Allow to cool, spoon the dough mixture into a silicone mould and bake in the oven at 200°C for 3 minutes. Take it out of the mould whilst warm and mould it in the desired shape. Melt the chocolate for the dried mousse and add the egg yolk.
• Beat the sugar and egg whites until peaks and fold through the chocolate. Spread on plastic wrap, sprinkle with the grué de cocoa and dry in a dehydrator at 60°C. For the citrus gel, bring all ingredients to a boil, let cool and blend to a homogeneous mass. Rub through a fine sieve. Bring all the ingredients for the cream to a boil, cool and blender until smooth. Rub through a fine sieve. Bring the sugar and water for the lemon zest to the boil and add the zest.
• Leave to infuse for 1 day and then dry in the dehydrator. Heat the milk, cream, invert sugar, Cardamom Leaves and sugar for ice cream to 70°C. Infuse for 30 minutes and pass through a sieve. Mix the super neutrose, the powdered milk and the dextrose in a bowl and add to the still warm mixture. Warm this up to 80°C.
• Allow to cool, then add the ginger and lime juice. Freeze in frix or paco cups. Melt the chocolate and mix with the agalita. Mix until crumbly, similar to sprinkles. Add a little more agalita if necessary. If they are the right size, put the crumbs in a pan and reheat them. Keep the pan moving.
• Finally, strain the milk powder over it and let it cool on a baking tray lined with parchment paper. For the sprigs, mix the gellan and the water with the hand blender. Blend the mixture with the remaining ingredients and mix at 100°C for 10 minutes.
• Cool on a baking sheet and pour into a piping bag. Using a piping bag, spray thin lines on a silpat and let it dry for 30 minutes. Then bake at 180°C for 4 minutes and remove from the mat while they are still warm. Bring in the desired shape.
• Drain the olives and mix briefly. Put this mixture in a pan with the powdered sugar and let it caramelise. Melt the chocolate and cocoa butter and pour this mixture into an airbrush machine. Then spray it on the cut, frozen ganache slices. Dress all components on a plate and spoon the ice cream on it.

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Restaurant Atelier

Promenadeplatz 2-6 - München
Tel. 0049 /892 120 743
www.bayerischerhof.de

Recipe: Jan Hartwig & Thomas Barosch​
Source: Pâtisserie & Desserts 57