Strawberry ginger entremets

In the food processor mix the sifted flour and almond flour with the ginger powder and fine salt. Cream the butter and add all the dry ingredients, knead until you obtain a firm dough in the shape of a roll so it can be kept in the fridge. Crumble up the top using a grater. Roll the dough out onto a baking tray with silicone mats. Cook for 16 minutes at 160°C.

Melt the white chocolate and mix it with the ginger crumble. Pour 85g of this mixture into a flexipan 14cm in diameter and freeze.

Bring to the boil the 90g of Ponthier strawberry puree (1) with the liquefied fresh ginger and melt the mixture with the hydrated gelatine. Mix the jellied puree with the melted white chocolate worked in the Thermomix until you obtain a cream. Add the 350g of Ponthier strawberry puree (2), lime puree and finish off. Cool the ganache to 35°C.

Sift the dry ingredients. Whisk the egg whites with the sugar. Mix three quarters of the egg whites with the beaten egg yolks and sift over the dry ingredients. Mix with the remaining egg whites and incorporate the crumbled IQF raspberries. Pour into a container 0.5cm thick. Cook for 8 minutes at 200°C. Freeze the biscuit and cut 14cm rings.

Make a syrup with water and dextrose In the Thermomix add the cold Instangel syrup. Add the strawberry puree, the lime puree and rework the mixture in the Thermomix. Leave to stand in the fridge for 10 minutes and assemble.

Heat the Greek yoghurt with the fine salt and freeze-dried yoghurt to 40°C. Mix the hydrated gelatine with the warm lemon puree then add the yoghurt. Heat the egg whites with the dextrose and sugar to 60°C and assemble the meringue. Oxygenate the yoghurt/meringue mixture to 20°C and check that the mixture is at 35-36°C. Incorporate the whipped cream into the mixture.

Boil the water with the sugar and glucose syrup. Incorporate the condensed milk and hydrated gelatine into the mixture. Add the mixture over the half-melted white chocolate couverture, mix to an emulsion, incorporate the white colouring and gel. Leave to set to a gel in the fridge.

Faire fondre le chocolat blanc y ajouter petit à petit les deux poudres mélangées. Travailler avec une tige jusqu’à ce que de petites roches se forment et laisser refroidir à température ambiante.

Frame the reconstituted crumble with a strip of clear acetate 3cm in height. On top add 90g of strawberry ginger ganache then the ladyfinger and freeze. Fill the empty space with the strawberry jelly and refreeze. Garnish the 16cm diameter rings with the Greek yoghurt mousse and the first frozen mixture. Freeze everything. Remove the mousse from the mould and coat with the white icing at 32/34°C. Decorate.