Spice and Blackcurrant Roll — ©Christophe FOUQUIN - Recipe books 100% Côte-d'Or

Gingerbread and blackcurrant roll :the emblematic sweetness of the Côte-d'Or

Gingerbread and blackcurrant roll

When two emblems of the Côte-d’Or meet, gourmet delights reach a new level! Chef Julien Girard has created a gingerbread and blackcurrant roll that celebrates the region through its most emblematic products. It’s a sweet tribute to the culinary identity of the region: the fragrance of gingerbread, the liveliness of blackcurrants… and the creativity of a chef who masters 100% Côte-d’Or know-how like no one else. A final touch that makes the meal shine – all sweetness, finesse and character. You’re sure to enjoy every slice on the Burgundy Grands Crus Route!

Serves 8

White chocolate ganache

Cream 532 ml
Vanilla pod 1
Glucose 17 g
Trimoline 17 g
Gelatine leaves 1.5
White chocolate 180 g

Biscuit

Milk 125 ml
Butter 90 g
Rye flour 60 g
Flour 65 g
Egg yolk 7
Egg 1
Egg white 7
Sugar 100 g
Gingerbread spices 10 g

Blackcurrant jelly

Blackcurrant purée 250 g
Sugar 50 g
Pectin 10 g

Blackcurrant compote

Blackcurrant berries 100 g
Blackcurrant purée 2 g
Sugar 16 g
Pectin 2 g

How do you go about it?

1White chocolate ganache (2 days before)

2 days before: Bring 375 ml cream, glucose, trimoline and vanilla to the boil. Leave to infuse overnight, then remove the pod.
The day before: Warm the previous preparation and pour over the white chocolate and gelatine, previously soaked in cold water. Add 157 ml cream and leave to stand for 12 hours.
The day of: Whip the mixture with a mixer until it resembles whipped cream.

2Biscuit

Bring the milk and butter to the boil, then add the flour and spices off the heat. Mix in the yolks and eggs. Whisk the egg whites until stiff, then add the sugar. Mix the 2 preparations with a pastry blender. Spread thinly on a sheet of baking parchment and bake at 170°C for 12 minutes.

3Blackcurrant jelly

Bring the blackcurrant purée to the boil. Add the sugar and pectin and boil for a further 2 minutes. Pour onto a tray lined with cling film. Leave to cool in the freezer.

4Blackcurrant compote

Heat the purée and the blackcurrants and bring to the boil. Pour in the sugar and pectin and cook for 2 minutes. Blend.

5Assembly

Spread the frozen blackcurrant jelly over the biscuit, followed by the white chocolate ganache. Finally, roll out the biscuit using greaseproof paper.

6Dressage