Ruby Gingerflower Opera by Janice Wong

Founder of 2am:dessertbar and Janice Wong Singapore, local chef Janice Wong is known for combining art and culinary to create unique desserts, extending even to edible art installations. Together with her team, they are constantly innovating and pushing boundaries to create new and relevant sweet experiences, while putting flavour at the forefront.

Made specially for KrisShop’s anniversary, the Ruby Gingerflower Opera is a decadent layered cake crafted with quality ingredients that are sourced from all over the world – an ode to KrisShop’s global reach. Not forgetting our Singaporean roots, Janice also added a touch of ginger flower (an ingredient commonly used in rojak), tying it all together beautifully in an exquisite dessert like no other.

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Joconde Sponge:
250g Icing Sugar
250g Almond Powder
100g Cake Flour
500g Egg
150g Egg White
35g Sugar
50g Unsalted Butter

• Mix icing sugar, almond powder, and cake flour together
• Whisk in eggs until it is well combined
• In another bowl, whip egg whites and sugar
• Fold meringue into egg and almond mixture
• Fold in melted butter
• Pour 500g cake mixture onto tray and spread it out evenly
• Bake at 170°C for approximately 8-10 minutes

Raspberry Mousse:
120g Raspberry Puree
80g Cream
2 pieces Gelatine Sheets 

• Bloom gelatine in ice water
• Heat raspberry puree and add in bloomed gelatine
• Ensure raspberry mixture reaches at least 32°C then fold in whipped cream
• Pour 500g mousse per layer and spread it evenly

Ruby Mousse:
80g Cream
130g Ruby Chocolate
200g Whipped Cream
1g Salt
2 pieces Gelatine Sheets

• Bloom gelatine in ice water
• Boil cream and salt then add in bloomed gelatine
• Pour cream into ruby chocolate and whisk until combined
• Ensure ruby ganache reaches at least 32°C then fold in whipped cream
• Pour 500g mousse per layer and spread it evenly

Gingerflower Ganache:
15g Gingerflower
150g Cream
30g Glucose
200g White Chocolate

• Chopped ginger flower and infuse in warm cream for 15 minutes before straining it
• Boil ginger flower-infused cream with glucose
• Pour cream into white chocolate
• Pour 300g ganache per layer and spread it evenly

Ruby Glaze:
50g Milk
16g Glucose
135g Ruby Chocolate
2.5 pieces Gelatine
20g Raspberry Puree

• Bloom gelatine in ice water
• Boil milk, raspberry puree and glucose then add in bloomed gelatine
• Pour mixture into ruby chocolate
• Pour thin layer of glaze onto the top of cake

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