Ginger Holly | Satro Quality Drinks
Recreate the toxic Ginger Holly plant in a delicious dessert! Using Callebaut's Finest Belgian Chocolate and ginger, this recipe by Jordi Farres is both safe and scrumptious. Try making these unique...
Ingredients
- 260 g butter cream
- 120 g caster sugar
- 100 g Muscavado sugar
- 15 g cane molasses
- 40 g fresh ginger
- 5 g mix of 4 speculaas biscuits
- 90 g whole egg(s)
- 360 g flour
- 15 g baking powder
- 1 spoon(s) baking powder
- 170 g candied ginger
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