Wednesday, December 2, 2015
CHRISTMAS SPECIAL GINGER BREAD SEMIFREDDO FOR KITCHENAID BY EXECUTIVE PASTRY CHEF ANIL KUMAR @ LE MERIDIEN , GURGAON
Executive Pastry Chef Le Meridien Gurgaon, Anil Kumar has one of the most impressive resume spanning over 15 years across national and international properties. An acclaimed award winning pastry artist, Chef Anil’s style is a combination of versatility and innovation. He loves working with chocolates and everything around it.While, he dishes out the perfect classic desserts, you can always hope to expect an element of surprise in his creations. Chef’s special recommendations include Le Meridien’s signature Éclairs, The Tiramisu, Baked Anzac Apple Crumble and Irish Baileys. Come, be a part of his sweet obsession.
GINGER BREAD SEMIFREDDO WITH GINGER TUILE
6 Egg yolks; 80 Gms sugar; 15 Gr. Ginger chips; 2 leaves of Gelatine sheet; 300 Gr. Whipped cream; 80 Gms Ginger biscuits ;30 ML fresh Orange juice
FOR GINGER TUILE
110 gm icing sugar; 60 ml Orange juice; 30 Gms flour; 60 Gm Almond Powder
60 Gm butter; 7 Gm Ginger powders
METHOD TO MAKE THE GINGER TUILE
Gradually, mix all the ingredients together. Pour the mass on the prepared baking tray by using a mould. Bake the tuile in the pre-heated oven at 190* c until golden in colour.
METHOD TO MAKE THE SEMIFREDDO
Soak the ginger biscuits in orange juice.
Whip the cream slowly until it gets thicker in the KitchenAid hand mixer
Beat the egg yolk with sugar till ribbon-like consistency in KitchenAid stand mixer
Add the soaked ginger biscuits mixture into the egg mixture. Fold the melted gelatine & chopped ginger chips.
Finally fold the whipped cream, pipe the mixture into silicon dome shaped mould & freeze it overnight.
Glaze it with dark chocolate glaze & decorate with fresh raspberry, ginger tuile & gold leaves.