Ferdinand - Recipe by Johannes BONIN

Ingredients

• 125 g Equatoriale chocolate
• 125 g Butter
• 100 g Caster sugar
• 55 g Flour
• 2 g Salt
• 2 g Baking powder
• 88 g Eggs
• 2 g Vanilla powder
• 57 g Pecan nuts
• 3 g Vanilla-flavoured Ceylon tea
• 500 g Milk
• 50 g Cream
• 1/2 Vanilla pod
• 40 g Caster sugar
• 12 g Gelatine
• 2 g Agar agar
• 164 g Manjari 64% chocolate
• 200 g Cold cream
• 175 g Sicoly® blackcurrant purée
• 25 g Caster sugar
• 1 g Rosemary (infused for 5 minutes)
• 34 g Gelatine
• 360 g Sicoly® blackcurrant purée
• 180 g Egg whites
• 180 g Caster sugar
• 5 g Egg white powder
• 90 g Icing sugar