Gingerâ€¦not everybodyâ€™s favourite but I for one love it! No matter in what form or shape. So when this months SHF hosted by Ruth of Once upon a feast had ginger as its theme I was really excited. One of the first things that crossed my mind was making ginger granita. But on its own that wouldnâ€™t be enough, I needed moreâ€¦.chocolate and ginger go well togetherâ€¦so I made my liquid truffle dessert (once again) to accompany the granita. And to add a crunch to this dessert I baked simple butter cookies to which I added powdered ginger and stem ginger. The crunchy butter cookies were tasty in their simplicity, and great for dipping in the truffle dessert.
For the granita I used fresh ginger to flavour and a combination of honey and sugar syrup to sweeten it. The ginger and honey go together remarkably well. I tried to distinguish the two flavours while tasting but they seem to blend perfectly, complementing one and other.
adapted from The Ultimate Cookie Book by Catherine Atkinson
45 g (1.6 oz) butter
25 g (0.9 oz) golden sugar
60 g (2.1 oz) flour
Â¾ ts ground ginger
2 tbs stem ginger, chopped
Cream the butter and sugar together. Mix the flour and the ground ginger. Add the flour /ginger mix to the butter and sugar. Using your hands combine until you get a smooth dough. Roll into a sausage shape with a 3 Â¼ cm (1 Â¼ in) diameter. Wrap in plastic wrap and chill for 30-45 minutes.
Preheat the oven to 160ÂºC (325ÂºF). Unwrap the dough and cut into 18 slices of about 7 mm (Â¼ in) thick. Place on a non-stick baking sheet. Bake for 15 minutes or until just beginning to turn brown. Cool on a wire rack.
650 ml (2 Â¾ cup) water
160 g (Â¾ cup / 5 â…” oz) sugar
2 Â½ tbs fresh ginger, minced
2 Â½ tbs lemon juice
120 ml (Â½ cup) honey
Heat the water and sugar on low heat until the sugar has dissolved. Increase the heat and allow to boil for 5 minutes. Remove from heat and add the ginger. Allow to steep for 15 minutes. Add the lemon juice.
Pour the honey in a bowl. Pour the sugar syrup with ginger through a fine sieve into the bowl with honey. Stir until combined. Allow to cool down to room temperature. Put in the fridge until cold.
Pour the fluid into a large (metal) tin and put it in the freezer. Stir every 20 minutes with a fork during about 2 hours. Make sure to scrape the sides. Donâ€™t over-stir because the end result should look like granita, not sorbet.
Serve in 6 miniature ramekins of about 50 ml (1 â…” fl oz).
150 g (5 â…“ oz) bittersweet chocolate (70% cocoa), chopped
150 ml (5 fl oz) whipping cream
1 tbs liqueur, brandy or whiskey
6 pieces of crystallized ginger
Put the chocolate in a bowl. Bring the cream to a boil. Add the hot cream to the chocolate. Allow to stand for a few minutes. Stir to combine. Add the liqueur, brandy or whiskey and stir once more to combine. Pour into 6 miniature ramekins of about 50 ml (1 â…” fl oz). Allow to set for about 2 hours.
Decorate with a piece of crystallized ginger.
1 serving â€“ 395 kcal
100 g ginger butter cookies â€“ 450 kcal
100 g ginger honey granita â€“ 110 kcal
100 g liquid truffle dessert â€“ 420 kcal
carbohydrate 34 g â€“ protein 2 g â€“ fat 18 g (saturated fat 11 g) â€“ fibre 0 g