Dark plum spices bread

Name: Dark plum spices bread
Ingredients: 1 Vanilla pod; 300 g Plain flour; 10 g Baking powder; 120 g Brown sugar; 10 g ground cardamom; 300 g Milk; 300 g Honey; 1 g Salt; 1 g Black pepper; 2 g Ground cinnamon; 4 g Baking soda; 4 g Ground ginger; 2 g ground thyme; 7 g Pectin NH; 10 g Red wine; 40 g Sugar; 9 g bergamot purée; 35 g candied ginger; 20 g red currant purée; 190 g Butter; 250 g dark red plum purée

Recipe by Gaël Etrillard - Boiron.

Ingredients

1Vanilla pod

300gPlain flour

10gBaking powder

120gBrown sugar

10gground cardamom

300gMilk

300gHoney

1gSalt

1gBlack pepper

2gGround cinnamon

4gBaking soda

4gGround ginger

2gground thyme

35gcandied ginger

190gButter

7gPectin NH

10gRed wine

40gSugar

9gbergamot purée

20gred currant purée

250gdark red plum purée

Preparation

Heat the milk, brown sugar, salt, honey, vanilla pod, and black pepper.
Let infuse for one hour.
Sift the baking powder, all-purpose flour, baking soda, and ground spices into a large mixing bowl.
Sift the heated milk mixture and pour 1/3 of it over the dry ingredients.
Stir with a whisk and add another 1/3 of the milk.
Stir again and add the remaining milk.
Melt the butter to 40°C and add together with the candied ginger.
Cover the mixture with plastic wrap and let rest overnight in the refrigerator.
Brush the baking molds with the butter mixture and bake for 26 minutes at 155°C in a convection oven.
Let cool on a rack and wrap in plastic wrap.

Mix the sugar with the pectin and pour this over the dark red plum puree and the red currant puree.
Bring the mixture to a boil and remove from the heat.
Add the red wine and the bergamot puree.
Cover with plastic wrap and store overnight in the refrigerator.
Blend the mixture with a hand blender before use.

Cut a hole in the center of the gingerbread.
Finely chop the cake removed for the hole and let it dry in the oven for 5 hours at 80°C.
Pipe the candied plum into the center of the cake, in the hole, and place in the refrigerator.
Once the confit is set, brush the top of the gingerbread with neutral glaze.
Process the dried gingerbread into powder and sprinkle over the gingerbread.