Dark Fahey Gin and Lime Snack

Whisk almond paste and eggs until smooth. Add melted butter, then sieve in flour and baking powder. Fill onto a flexipan mat (24 x 35 cm) and bake at 165°C for approx. 12 min. Leave to cool.

Crystallise couverture add butter and homogenise well with a hand blender.

Bring cucumber pulp, gin, sugar, agar-agar to a boil. Leave to set and blend well after about one hour. Fill into piping bag and leave to set in the refrigerator.

Cast rectangle mold with Dark Fahey. Cut almond sponge into the right size and place at the bottom. Pipe small peaks of Dark Fahey ganache on top and finish with cucumber jelly. Decorate with chocolate décor or as desired.

Option:

Use “Rose Noir“ medium rectangle, Item #10010