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Ginger Custard Delice with Pickled Ginger

BY Craig Hibbert

A layered slice with complementing flavours, with the added luxury of tempered chocolate and a hint of pickled ginger.


  • Prep Time : 60 mins |
  • Cook Time : 2:15 hours
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Chocolate Streusel (Bottom layer)

1 C (250 ml) flour

1 C (250 ml) sugar

½ C (125 ml / 65 g) butter

¾ C (180 ml) ground almonds

2 Tbsp (30 ml) cocoa powder

Caramel spread (second layer)

2 Tbsp (30 ml) sugar

2 tsp (10 ml) water

½ C (125 ml) cream

200 g white chocolate

2 tsp (10 ml) glucose

2 Tbsp (30 ml) butter, room temperature

Ginger Sponge (third Layer)

1 C (250 g) butter

2 C (500 g) Demerara sugar

3 eggs

1¼ C (310 ml / 315 g) flour

1 Tbsp (15 ml) ground ginger

1 tsp (5 ml) baking powder

1 tsp (5 ml) bicarbonate of soda

1½ C (375 ml) water

Syrup

½ C (125 ml) golden syrup

3 Tbsp (45 ml) butter

Crème Patisserie (fourth layer)

1 vanilla pod

½ C (125 ml) milk

3 egg yolks

½ C sugar (125 ml) sugar

2 Tbsp (30 ml) cornflour

2 Tbsp (30 ml) butter

Cream Chantilly (fifth layer)

¼ C (60 ml) cream

1 tsp (5 ml) icing sugar

Pickled Ginger (for garnish)

20 g ginger

1 ½ (7.5 ml) tsp sea salt

½ C (125 ml) vinegar

2 Tbsp (30 ml) sugar

Chocolate Rectangle (Top layer)

100 g Valrhona Cariabe (or other good

quality chocolate)

Bitter Chocolate Sauce

¼ C (60 ml) water

3 Tbsp (45 ml) white sugar

5 Tbsp (75 ml) cocoa powder

½ C (125 ml) dark chocolate, broken

into pieces

Chocolate Streusel (Bottom layer)

Preheat the oven to 180 °C.

Line a baking tray with baking paper. Combine all of the ingredients in the bowl of a stand mixer. Using the paddle attachment beat to form a crumble mixture (do not over mix as the mixture will form a dough).

Sprinkle the crumble mix over the baking tray, roll out with a rolling pin to form a smooth even sheet. Place in the oven.

Bake for approximately 8 minutes until firm to the touch, remove and allow to cool.

Caramel Spread (second layer)

Place the sugar and water in a saucepan over high heat. Boil until slightly golden in colour.

In a separate saucepan boil the cream. Once the cream has boiled add it to the caramel mix and blend in a jug blender. While blending add the chocolate and glucose. Allow to cool, then blend in the soft butter until well combined.

Ginger Sponge (third Layer)

Preheat the oven to 160 ºC.

Grease a flat baking tray.

Using a stand mixer, cream the butter, sugar and ground ginger together until light and fluffy. Gradually add the eggs, making sure each one is well combined before adding the next. Combine the flour and baking powder in a sieve. Combine the bicarbonate of soda with the water and mix until dissolved. Add dry and liquid ingredients alternately to prevent lumps forming.

Pour into the prepared tray and spread evenly. Bake for approximately 45 minutes or until firm to the touch. Take out and let cool slightly.

For the syrup: bring the golden syrup and butter to the boil in a small saucepan. Once boiled, pour the syrup evenly over the sponge and allow to stand for 5 minutes to soak in.

Crème Patisserie (fourth layer)

Cut the vanilla pod in half, scrape out the seeds and place the seeds together with the pod into the milk. Bring the milk to a simmer. Take off the heat and leave to infuse for 15 minutes. Combine the yolks, sugar and cornflour and temper the eggs with the milk. Strain and return to the heat and cook until the cornflour has cooked out and the mixture is thick and bubbling, but not burning. Transfer to a mixer with a paddle attachment and allow to cool while mixing at a slow speed. Once the mixture has cooled, add the butter. Mix well.

Cream Chantilly (fifth layer)

Whip the cream and icing sugar to stiff peak stage, just before use.

Pickled Ginger (garnish)

Slice the ginger into slivers as thinly as possible. Place in a bowl and sprinkle with sea salt, stir carefully to coat all of the slivers. Leave to stand for about 30 minutes and then transfer to an airtight jar.

Pour the vinegar and sugar into a saucepan and bring up to the boil and allow the sugar to dissolve. Once boiling, pour the boiling mixture into the jar.

Allow to cool and then seal and store in the fridge until needed.

Chocolate Rectangle (Top layer)

Temper the chocolate in a microwave, ensuring it does not get overheated – slow and steady is key. (Tempering: melt to 50 ºC then cool down to 23 ºC then heat back up to 30 ºC).

Spread the tempered chocolate over a silicone sheet and let dry slightly.

Measure the size of the slice and cut the chocolate to the correct size. The chocolate must dry completely before removing.

Bitter Chocolate Sauce

Boil the water, sugar and cocoa powder together and bring to the boil. Once boiling turn down the heat and cook for 5 minutes. Take off the heat and allow to cool just slightly. Once slightly cool, add the chocolate and stir until dissolved.

To Assemble

Trim the biscuit base to fit into a deep rectangular baking tin or dish. Cover the biscuit base with a layer of caramel, smooth to the edges. Trim the ginger cake and place this layer on top of the caramel layer. Pour in the crème patisserie and refrigerate to set until firm. Once set, slice into equal rectangular portions and lift out of the dish individually.

To finish, using a round-nose piping nozzle (size 9), pipe little rosettes of crème chantilly along the top of the slice. Carefully garnish with pickled ginger across the chantilly.

Place a chocolate rectangle on top of each slice at a slight angle, balanced against the cream. Plate each slice and add a smear of chocolate sauce to each plate. Serve.