Herworld (Malaysia) - - HER LIVING -

IN­GRE­DI­ENTS: For the cherry com­pote

• 300g pit­ted dark cher­ries in syrup

• 80g caster su­gar

• 20g corn­flour

For the Chan­tilly cream

• 400ml cold whip­ping cream

• 20g caster su­gar

• 1 tsp vanilla essence

For the choco­late mousse

• 85ml fresh milk

• 170g dark choco­late

• 500g whip­ping cream, whipped to stiff peaks


For the cherry com­pote

1. In a small saucepan and over medium heat, com­bine cher­ries with their syrup and the su­gar.

2. When the com­pote is hot, add in corn starch and bring to a boil.

3. Stop the cook­ing process as soon as the mix­ture boils. Set aside the com­pote in a con­tainer.

For the Chan­tilly cream

1. Whisk all in­gre­di­ents to­gether in a cold bowl with a cold whisk, un­til the cream thick­ens and hold it­self to­gether (soft peaks).

2. Keep in the chiller.

For the choco­late mousse

1. Cut choco­late into smaller pieces, and com­bine it with milk in a saucepan.

2. Melt choco­late mix­ture on low heat, stir­ring all the time.

3. Leave choco­late mix­ture to cool down, then gently fold it into the whipped cream.

4. Mix well un­til uni­form in colour.

5. Keep in the chiller.

To as­sem­ble

1. Put Chan­tilly cream and choco­late mousse into two sep­a­rate pip­ing bags.

2. Pipe these two creams and spoon some cherry com­pote into serv­ing glasses, ei­ther layer by layer, or quar­ter by quar­ter.

3. Gar­nish with some choco­late cake (same recipe as the choco­late or­ange cake) and choco­late shav­ings.

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