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Ingredients

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• Ginger & Orange Confit

  • 150g Orange Puree
  • 100g Water
  • 25g Glucose Syrup
  • 50g Granulated Sugar
  • 5g Pectin Powder
  • 20g Fresh Ginger
  • 30g Gelatin Solution
  • 45g Mirror Glaze

• Chocolate Coating

  • 300g White Chocolate
  • 50g Vegetable Oil
  • 30g Almond Nibs

• Maple Mousse

  • 150g Avonmore Professional Whipping Cream 35.1%
  • 180g Maple Syrup
  • 75g Egg Yolk
  • 20g Gelatin Solution
  • 280g Mascapone Cheese
  • 200g Avonmore Professional Whipping Cream 35.1%

• Ginger Cream

  • 100g Avonmore Professional Whipping Cream 35.1%
  • 100g Avonmore Milk
  • 16g Fresh ginger
  • 38g Egg Yolk
  • 125g White Chocolate
  • 12g Gelatin Solution

• Strawberry Jam

  • 225g Strawberry Puree
  • 25g Granulated Sugar
  • 3g Apple Pectin
  • 6g Gelatin Solution

• Almond Sponge

  • 265g Icing Sugar
  • 265g Almond Flour
  • 35g Starch
  • 176g Egg White
  • 23g Egg Yolk
  • 203g Butter
  • 176g Egg White
  • 98g Granulated Sugar

• Pressed Sablé

  • 100g Butter
  • 55g Icing Sugar
  • 125g Cake Flour
  • 8g Egg Yolk
  • 0.5g Lemon Zest
  • 0.5g Mandarin Zest
  • 1g Salt