Ginger Ice Cream
Pour the milk into a pot. Add the sugars and salt, setting aside the sucrose along with the stabilizers.
Heat to 40 °C and stir in the stabilizers along with the reserved sucrose.
Add the egg yolk and heat to 82 °C.
Add the ginger puree and the cream. Blend.
Let it sit in the refrigerator for 12 hours.
Blend using a blender to emulsify the mixture thoroughly, and once emulsified, add the brunoise-diced candied ginger.
Cream.
Santiago Peanut Cake
Roast the peanuts at 160 °C for 15 minutes with the fan set to 1. Let them cool.
Grind the peanuts together with the powdered sugar until you have a fine powder.
Beat the egg with the salt until it triples in volume.
Add the peanut flour in three batches, folding it in gently.
Place in a 13.5 × 13.5 cm baking pan.
Bake at 170 °C for about 20 minutes.
Cut into strips 8 cm long, 1 cm wide, and 1 cm thick.
Honey and Ginger Gel
In a saucepan, mix all the ingredients except for the blended ginger.
Dissolve the agar in cold water and bring to a boil; let it boil for 1 minute.
Remove from the heat, add the blended ginger, stir, and let it set in the refrigerator.
Blend.
Peanut Mousse
Heat the milk together with the honey and salt.
Melt the pre-soaked gelatin.
Stir in the melted white chocolate and mix it together with the peanut butter.
Mix at 35 °C with the partially whipped cream.
Honey and Five-Spice Slush
In a pot, mix the honey, water, and spices.
Bring to a boil, turn off the heat, and let it steep for 20 minutes.
Strain through a strainer and then through cheesecloth.
Heat the mixture to dissolve the gelatin.
Freeze and grate.
