Back

Frisky Blond

Frisky Blond

6-8

Chef Elisa Lyew, Elisa's Love Bites Dessert Atelier, Brooklyn, NY

Ginger Gâteau
    • 21 grams The Perfect Purée Ginger Puree
    • 1/4 pound butter, room temperature
    • 100 grams coconut palm sugar
    • 2 eggs
    • 4 ounces light coconut milk
    • 1/2 teaspoon almond extract
    • 200 grams all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons baking powder
    • 1/2 teaspoon cinnamon
    • pinch of salt
Method:
Preheat oven to 350º F.  Mix together the flour, baking soda, baking powder, cinnamon, salt, and set aside.  Cream together the butter and sugar until fluffy.  Add eggs one at a time, beating well after each addition.  Add Ginger Puree and almond extract, mixing well.  Add dry ingredients alternately with coconut milk, starting and ending with the flour mixture, blending until just combined.  Pour batter into the individual-size molds of your choice and bake 20-25 minutes until lightly golden.  Allow the cakes to cool for 10 minutes before unmolding.
Roasted Red Pepper Ganache
1 tablespoon The Perfect Purée Roasted Red Pepper Puree
    • 8 ounces blond chocolate, cut into small pieces
4 ounces heavy cream
Method:
Combine chocolate, heavy cream, and Roasted Red Pepper Puree in a heat-safe bowl. Place over a pot of simmering (not boiling) water, stirring occasionally until chocolate is melted and mixture is smooth. Remove from heat and drizzle over Ginger Gâteau. Ganache can be prepared in advance, refrigerated, and warmed up when ready to use.