Gingerbread spice, 60 g

Gingerbread spice, 60 g

Mix some gingerbread spice into the matching Guetzli dough or into a dish, for example a Moroccan tajine, for an incredible variety of flavors. Cinnamon, coriander, aniseed, nutmeg, star anise, cloves and allspice are mixed in the perfect proportions to create a really fine blend for all your creations. The best known is of course the speculaas itself, but there are many other possible uses and combinations. Application Spiced chocolates: 30 hollow praline shells or hollow balls, 70 g full cream, 1-2 pinches gingerbread spice, 140 g dark couverture. Boil the spice together with the cream. The spice should always be boiled first and not simply added. Pour the mixture over the couverture drops, wait briefly and then stir slowly until there are no more pieces. Then pour the ganache into a piping bag. Once it has cooled slightly, you can fill the hollow praline shells with it and then seal and decorate them with a little tempered couverture. You can also use the powder to add the perfect spice to other delicacies. Roll fresh churros in a mixture of sugar and gingerbread spice or add some of the powder to a stewed apple. Once this is cooked and cooled, you can layer it in glasses with a light quark or yoghurt cream and some crushed biscuits or ladyfingers. This is how you create a delicious winter dessert. Historical digression: According to current knowledge, the ancestor of gingerbread comes from China. It is said to have its origins in "Mi-Kong", a honey bread that was used as rations by Genghis Khan's army during the conquest of China in the 12th century. The recipe was then passed on from the Chinese to the Arabs, and it was only later, during the Crusades, that people living in the West became familiar with it. They brought the recipe and the spices to Europe. Today, the small cake is a classic in Belgium, Germany, Holland, northern France and Switzerland.