Gingerbread cube

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Gingerbread cube

Quantity of servings: 1

Ingredients

Gingerbread financier

browned butter 135 g

sugar 150 g

ground walnuts 112 g

cinnamon 5 g

black cocoa 5 g

gingerbread spice 15 g

wheat flour 96 g

salt 3 g

baking powder 5 g

Bellaria Hazelnut Spread 30 g

egg whites 270 g

Crunch

Bellaria Milk Couverture Chocolate 34.5% 140 g

almond paste 24 g

crispy puff pastry flakes 168 g

cocoa nibs 20 g

Clove namelaka

UTH milk 3.2% 180 g

glucose 15 g

ground cloves 20 g

orange zest 12 g

Bellaria Couverture Chocolate 56% 350 g

gelatine mass 15 g

UHT cream 33% 350 g

Apricot jam

dried apricots 300 g

orange juice 300 g

lemon juice 500 g

pectin NH 4 g

sugar 20 g

Additionally

Bellaria Toffee Flavored Spread 500 g

Preparation method

Gingerbread financier

Bring butter to 144°C in a saucepan and cool in cold water. Mix dry ingredients, add peanut cream, egg white and mix everything together. Add the warm butter. Mix and spread on a baking tray with shortcrust pastry. Bake for 15 minutes at 180°C. Cool and freeze.

Crunch

Melt chocolate with paste in the microwave, mix with the rest of ingredients.

Clove namelaka

Infuse milk with glucose, clove and orange peel. Pour over chocolate, gelatin mass and blend. Add cold cream and blend again.

Apricot jam

Boil apricots with juices until softened and blend. Cool to 40°C, add pectin mixed with sugar and boil again.

Assembly

Spread crunch over the gingerbread top and frost. Then pour the toffee spreadable cream and freeze. Pour the jam over the crunch and refrigerate again. Finish off with the whipped namelaka cream and freeze. Cut the finished sheet into any shape you like.