Ginger Holly | Satro Quality Drinks

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
• 1 spoon(s) salt
• 170 g candied ginger
• 25 g Cocoa - Cocoa Butter - 4kg Callets
• 150 g ginger biscuits
• 70 g NUN-PI-HA213
• 35 g NIBS-S502
• 100 g PNP
• 50 g Cocoa - Cocoa Butter - 4kg Callets
• 50 g ginger biscuits
• 500 g W2NV
• 1 g ginger oil
• 2 g salt
• 2 g mix of 4 speculaas biscuits
• 200 g 811NV
• 50 g CM-CAL
• 175 g Cocoa - Cocoa Butter - 4kg Callets
• 150 g W2NV
• 1/2 piece(s) Power Flowers™ red
• 40 g freeze-dried strawberry slices