- Gingerbread biscuits with gem salt: 350g of flour, 110g of butter, 1.5 tablespoons of gingerbread mixture, 1/2 tablespoon of baking soda, 140g of brown orchard, 1 pinch of gem salt, 1 egg and 80g of liquid honey.
- Vanilla Ganache: click HERE
- Clementine compote: 100g clementine juice, 30g sugar, 2.4g pectin, 1g gelatin.
- Gingerbread Cookies with Rock Salt
Mix the flour in the food processor with the cold butter in pieces. Add the spices, bicarbonate, orchard and rock salt.
Add the egg and then the honey. Mix well and form a ball by hand. Film and let stand for a good hour in the fridge. Spread the dough and cut out stars to form the cookies. Place in the freezer for 30 minutes. Cook 10mn to 180° the big stars and 5mn the small ones.
- Vanilla Blended Ganache
- Clementine compote
Combine sugar and pectin. Rehydrate the gelatin in cold water. Heat the juice. Whisk in the sugar/pectin mixture in rain. Boil. Off the heat, add the dried gelatin. Leave to freeze in the refrigerator.
Spread applesauce on the cookies. Poach the ganache and decorate according to your desires.