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Christmas Recipe – Ginger Bread Semifreddo by Exec. Pastry Chef, Anil Kumar, Le Meridien, Gurgaon
Ginger Bread Semifreddo with Ginger Tuile
Ingredients
6 Egg yolks
80 gms. sugar .
15 gms. Ginger chips
2 leaves of Gelatin sheet
300 gms. Whipped cream
80 gms. Ginger biscuits
30 ml fresh Orange juice
For Ginger Tuile
110 gms Icing sugar
60 ml Orange juice
30 gms flour
60 gms. Almond Powder
60 gms. butter
7 gms. Ginger powders
Method to make the Ginger Tuile
Gradually, mix all the ingredients together. Pour the mass on the prepared baking tray, using a mould. Baked the tuile in a 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.
Beat the egg yolks with sugar till ribbon-like consistency.Add the soaked ginger biscuits mix into the egg mixture. Fold the melted gelatin into the mix. 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.
Anil Kumar, Executive Pastry Chef, Le Meridien Gurgaon
Executive Pastry Chef,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
Chef Anil Kumar
Shared By : Ms. Anadita SIngh (Mgr. Marketing & PR)
Le Meridien, Gurgaon, HR.
Published By: Vickrham (vicky)
Email ; vickrham.m@gmail.com