Gingerbread Pastille

By corlear

Ingredients

• For the caramelized gingerbread:
• 7 oz gingerbread
• 10 tbsp sugar
• 1/3 cup water
• To finish:
• 3/4 oz crystallized orange peel, diced
• 3/4 oz crystallized ginger, diced
• 3/4 oz nibs
• grated rind of one lime
• 1 flexipan mould

Details

Servings 10

Preparation

Step 1

For the caramelized gingerbread:
1. Roughly crop the gingerbread in a food processor into small pieces (but not diced).
2. Dry the gingerbread in the oven at 195ºF for 2 hours.
3. Heat the sugar and water to a temperature of 240ºF. Remove from the heat and add the gingerbread.
4. Stir until the sugar crystallizes.
5. Heat again so the sugar caramelizes and leave the caramelized gingerbread to cool on greaseproof paper.

Final Steps & Preparation:
1. Mix the caramelized ginger bread with the crystallized orange peel, crystallized ginger and the grated lime rind.
2. Put in a flexipan mould in the desire shape (in this case circles measuring 1¼" wide and ½" high) and place in the oven at 345ºF for 3 minutes.
3. After you have removed it from the oven and press lightly so all the ingredients blend together.
4. Leave to cool and turn the caramelized gingerbread pastilles out of their moulds.