Seedlip Martini – Cook & Nelson

Ingredients

• ⅓ Hakanoa Gingerbread recipe2 T soft butter for the pan and rubbing into the gingerbread
• 70 g crystalized ginger, finely chopped
• 170 g Tony’s Chocolonely 70% dark chocolate, finely chopped
• 120 g soft butter
• 45 g caster sugar
• 2 eggs
• 2 egg yolks
• 1 T vanilla essence or a splash of rum if that’s your thing!
• 60 g sifted flour
• 3 egg whites
• 200 g caster sugar
• 1 t corn flour
• 1 t ginger powder, sifted
• 1 t vanilla essence
• ½ t white vinegar
• 1 T cacao powder, sifted
• A large handful of Fresh As freeze dried raspberries
• Sifted cacao powder
• Cream if you wish!
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup ricotta
• 3/4 cup yogurt, whole milk
• 1/4 cup honey
• 1/4 cup semolina flour
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 3/4 tsp saltjust a tiny pinch of ground cinnamon
• 1 bar of Tony’s Chocoloney 70% dark chocolate, cut into small chunks