CHOCOLATE AND GINGER MOUSSE

Whip the 2 ingredients in a planetary mixer until a well-ventilated and stable mousse is obtained, place in a piping bag with a 15 mm nozzle and refrigerate until use.

Rehydrate the isinglass. Separately boil the milk with the orange paste and vanilla pods, add the isinglass and pour with the aid of an immersion blender over the previously melted chocolate, pour in a little at a time to facilitate emulsification. Wait until the mixture reaches 35°C to add the cream cheese Debic. Refine the structure with the mixer, taking care not to create air bubbles. Pour into moulds and freeze. Mould if possible the next day. When serving place in the centre of the dish.

Mix the caster sugar and NH pectin in a fairly large bowl. In a small double-bottomed saucepan, heat pure candied black cherries, water and glucose syrup to 50 °C. When the temperature is reached, add the pectin mixed with the sugar and whisk vigorously. Bring the mixture to 100° C, and place in a bowl with cling film in the refrigerator to gel. When ready, whisk the mixture until smooth and glossy.

In a saucepan pour the 35% white cream Debic the honey, sugar, a pinch of salt and the spices, cook over a low flame. Whip the egg yolks and add them to the mixture stirring with a wooden spoon, add the sifted flour together with the baking soda and baking powder a little at a time. Melt the chocolate in a bain-marie in a small saucepan and add it to the mixture while continuing to stir. Grease a rectangular plum cake mould, pour in the mixture and bake in a preheated oven at 180° for one hour. Allow to cool before unmoulding. When cool, cut into very thin slices and dry in the oven at 60°C. Store until serving in a hermetically sealed tin to preserve it from humidity.