This was something I just had to try after listening to Stefan Eriksson and Tommy Myllymäki (Silver medalist in Bocused’Or this year) last Thursday when they talked about the combo chocolate and Swedish sourcream. A crisis dessert as they described it. Something you can always make when everything else has gone wrong.
The combo of chocolate and ginger is one of my absolute favorites so naturally I thought of how I could get their crisis dessert and ginger together. Well… let’s just put one into the other! Was it good? Try it out and decide for yourself! Just remember to keep the tubes pretty small since the chocolate is pretty rich. A nice espresso to go with this is mandatory.
- Chop and melt the chocolate.
- Make sure the chocolate is not too hot, approx 40-45°C / 104-113°F, when you mix in the sourcream.
- Give it a good stir and then pourthe mixture into a plastic bag so you can pipe it later. Cool.
- Peel the ginger and slice it as thinly as possible using a mandolin. The slices should be almost translucent.
- Boil them gently in water and drain them. Repeat this three times to remove most of the strength of the ginger.
- Mix equal parts of sugar and water and bring it to boil. Putthe ginger slices in the syrup and let it simmer for 10 minutes. Let the ginger cool in the syrup.
- Cut out strips of baking sheets and put the slices on them, covering eachother just a little bit. Roll the paper into a tube so the pieces of ginger stick to eachother like a tube. Fasten with a paper clip.
- Dry the gingner tubes in the oven at 120°C/240°F. Let them cool and then remove the baking sheet.
- Put the tubes in an upright position and pipe the chocolate mixture into the tubes.
- Add some lingonberries as garnish.