The circle

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My tastes rely on special, extremely local ingredients, such as Ginger from the competition venue in Vantaa and Finnish wild strawberries picked and pureed at peak in the summer.

Then there are the chocolates. I chose St. Dominique 70% with the ginger due to its extremely light flavor and low bitterness. Wild strawberry is infused in the mousse with Ambre Java 36%, which compliments the ripeness of the wild strawberries. All in all, deep chocolate flavors and freshness from the key ingredients. 

My inspiration came from hyper locality. I got my hands on some fresh Finnish ginger and wanted to use that, a tropical ingredient as my local one. It actually grows within 20 meters from the competition site. Then, in the summer I found a bunch of wild strawberries with my daughter from our apartments backyard and a taste cannot be much more intense.

Recipe components

Financier

Preparation

Heat until brown

Ingredients
  • 250g
    salted butter
Preparation

Add toguether

Ingredients
  • 100g
    almond powder
  • 100g
    wheat flour
  • 300g
    sugar
Preparation

Fold in

Ingredients
  • 160g
    egg whites

Make hazelnut butter and cool it to 50⁰C
Mix the dry ingredients with the egg whites and fold in the warm butter
Spread into a frame and bake at 180°C for approx. 12 minutes
Set aside to cool

White chocolate crystal

Preparation

Boil

Ingredients
  • 150g
    sugar
  • 70g
    water
Preparation

Add

Ingredients

Bring the water and sugar to a boil and boil until 150C
Add the white chocolate and mix vigorously until crumbles and then pour onto a plate to cool

Light ginger & chocolate crémeux

Preparation

Heat

Ingredients
  • 400g
    Milk 1.5% fat
  • 100g
    35% cream
  • 20g
    grated ginger
Preparation

Incorporate

Ingredients
  • 100g
    yolk
  • 50g
    sugar
Preparation

At 65ºC

Ingredients
  • 300g
    crème anglaise
Preparation

Soaked in cold water and pressed

Ingredients
  • 6g
    gelatin
Preparation

Emulsify

Ingredients

Prepare the Créme Anglaise as per usual with the freshly grated ginger.
Add the hydrated and pressed gelatin.
Pour over the chocolate and emulsify with an immersion blender.
Pour into a bowl, cover with cling film and place in the fridge for plating

Milk chocolate & wild strawberry mousseline

Preparation

Heat

Ingredients
  • 100g
    Milk 1.5% fat
Preparation

Add

Ingredients
  • 7g
    gelatin
Preparation

Emulsify

Ingredients
Preparation

Add

Ingredients
  • 175g
    wild strawberry puree
Preparation

Fold in

Ingredients
  • 375g
    semi-whipped cream

Heat the milk and add the soaked and pressed gelatin.
Emulsify with the chocolate, then add the strawberry puree.
Finally, incorporate the semi -whipped cream.

Strawberry & ginger compot

Preparation

Heat

Ingredients
  • 245g
    wild strawberry puree
  • 10g
    grated ginger
  • 0.5piece(s)
    lime zest
  • 10g
    lime juice
  • 15g
    glucose
  • 65g
    sugar
Preparation

Add together

Ingredients
  • 3g
    pectin X58

Place the puree in a saucepan, add the lime zest, juice, glucose and grated ginger. 
Start heating.
When the ingredients start to simmer, add the sugar and pectin at once. 
Mix well
Bring to a boil and set aside to cool.

Rose and strawberry gel

Preparation

Bring to a simmer

Ingredients
  • 200g
    water
  • 30g
    sugar
Preparation

Add together

Ingredients
  • 2g
    agar agar
Preparation

Then

Ingredients
  • 20g
    rose water
  • 15g
    strawberry juice
  • 1g
    soaked gelatin

Heat the water and sugar
Add the Agar Agar and bring to a simmer
Remove from the heat and add the soaked and pressed gelatin, water and juice