Ingredients
75 g plain flour
2 tsp. ground ginger
2 tsp. cinnamon
1 tsp. bicarb
35 g butter
30 g brown sugar
100 g golden syrup
60 g milk
1 egg yolk
60 g cream
60 g milk
30 g glucose
3 egg yolks
150 g dark chocolate buttons
270 g cream (whipped to soft peaks)
2 g gold-leaf gelatine (bloomed in cold water)
Mixed berries (e.g. raspberries, blueberries, strawberries and/or blackberries)
Icing sugar (to dust, optional)
Directions
- 1
Preheat oven to 160°C. Line a square baking pan with baking paper.
- 2
Line a pastry ring or a springform pan with baking paper around the sides.
- 3
Sift together the flour, spices and bicarb and set aside.
- 4
Melt together the milk, butter, syrup and sugar before adding to the dry ingredients.
- 5
Finish by whisking in the egg yolk then spread batter in a square baking pan, around 1cm thick.
- 6
Bake in the oven for 10-12 minutes until it comes away from the sides.
- 7
Allow to cool.
- 8
Warm together the 60 g cream, milk and glucose until just simmering.
- 9
Whisk together the yolks until lightened before tempering with the milk mixture.
- 10
Return to the heat and stir until the custard has just thickened.
- 11
Strain through a sieve and onto the chocolate buttons, add the gelatine and allow to sit and melt the chocolate.
- 12
Once melted, stir together and allow the mixture to cool to around 36°C.
- 13
Using the pastry ring or tin as a guide, cut a circle the size of your pastry ring in the cake.
- 14
Place the pastry ring or springform pan, minus the metal base, on a serving plate and place the circle of gingerbread cake inside.
- 15
Once the mousse reached around 36°C, fold through the soft cream and pour over the gingerbread base.
- 16
Allow to set in the fridge for 4 hours or until completely set.
- 17
Serve cold. Decorate generously with the berries, and dust with a little icing sugar if desired.