Monin Ginger Syrup
Monin Ginger Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Bold and distinctive, ginger is the product of choice for adding a dash of tangy heat to beverages, meals and desserts. Its popular as an extra element to dishes like curry and stir fry, as the spice has the characteristics to stand among other flavours without getting lost in the background. Thanks to Monin Ginger Syrup, this exotic flavour can be easily added to a plethora of food and drink options.
The ginger story is one that packs the punch and depth youd associate with the spice. Going back some 5,000 years, ginger root was first discovered in South Asia, and its cultivation led to the spice being exported to the Caribbean and East Africa. The perceived healing powers of ginger were acknowledged by Ancient Chinese philosopher Confucius. The Romans also placed the spice on a pedestal as it represented wealth and fertility.
In the 13th century, ginger found its way to being a commodity for trading across the globe. From its starting point in Asia, the spice was transported across to European markets for affluent customers. To survive the extensive, time-consuming voyages from one continent to another, the ginger was dried to extend its shelf life. As touched upon, only the wealthy could afford to enjoy the benefits of the spice. For instance, the exchange rate in the 14th century saw a sheep being valued the same as just a pound of ginger.
While the supposed medicinal qualities of ginger which include assistance with lowering cholesterol and aiding the digestive system have been well-known for thousands of years, it is also a celebrated culinary ingredient. In England, one of the most popular ginger-based foods is the traditional gingerbread man. The first documented appearance of this sweet biscuit snack is traced back to Queen Elizabeth I. The story is she had the gingerbread men made into the likeness of her guests during one Christmas in the 16th century.
As the gingerbread men demonstrated, sweet snacks and desserts were traditionally the only place to find ginger in Western cuisine. Yet with the continued influence of worldwide approaches to cooking, fresh ginger root is becoming increasing popular in European dishes something which reflects how the flavour is savoured in Indian, Chinese and South East Asian cuisine.
Rich Ginger and Chocolate Tarts
Chocolate and ginger is an exciting, traditional combination which delivers a hit of spicy warmth alongside rich cocoa goodness. This recipe stays true to that flavour blend, yet also adds a couple of enticing extras. First of all, the chocolate and ginger are cradled in a buttery, golden-brown shortcrust pastry. And then, to add a figurative bow to proceedings, the tart is joined by a delicious almond whipped cream.
What you will need:
Dark chocolate (250g)
Double cream (250ml)
Monin Ginger Syrup (40ml)
Ready-made shortcrust pastry (375g)
Stem ginger (75g)
Monin Almond Syrup (60ml)
Fresh cream (240ml)
Whipped cream dispenser
- Begin by preheating the oven to gas mark 6/200C. Dust flour on a suitable work surface and roll the read-made pastry out thinly. Ensure the area of the pastry is big enough to produce six tartlet rings which are four inches in diameter.
- Line the tart cases with baking parchment, and then fill these with baking beans/rice. Place in the oven for 15 minutes. Take out of the oven and remove the parchment and baking beans. Place back in the oven for an additional 10 minutes or until the tarts bases are cooked through and golden-brown in colour. Take out of the oven and set aside for them to cool.
- At this point, break up the dark chocolate and place in a saucepan. Also add the double cream and Monin Ginger Syrup. Set the saucepan over a medium heat, stirring the ingredients continuously until the chocolatey mixture is thick and smooth.
- Place some finely chopped stem ginger into the base of the tarts, saving a small amount for a garnish. Now pour the chocolate mixture into the tartlets until theyre full. Place in the fridge for an hour or until theyve set.
- Moving on to the whipped cream, you will need a whipped cream dispenser. Place the fresh cream and Monin Almond Syrup in the dispenser. Attach a cream charger. Now shake the dispenser vigorously for up to 10 seconds.
- With everything ready, take the tarts out of the fridge. Sprinkle a small amount of the stem ginger onto the tarts. And to finish this simple yet scrumptious dessert, squirt a generous serving of the almond whipped cream on the side.