MAKES APPROXIMATELY 8 2.5- INCH DIAMETER SPHERES PREP TIME 1 HOUR AND 15 MINUTES BAKING TIME 6 MINUTES FREEZING TIME AT LEAST 4 HOURS
INGREDIENTS 100 grams fresh cherries 20 grams kirsch
Put the cherries into a juicer. Collect juice and strain through a cheesecloth. Stir in kirsch. Set aside.
CHARCOAL AND COCOA SPONGE
INGREDIENTS 350 grams unsalted butter 150 grams powdered sugar 4 eggs, white and yolks separated 350 grams dark chocolate ( 64 to 72percent), melted 400 grams white sugar 300 grams cake flour, sifted 50 grams cocoa powder
In a bowl, cream butter and powdered sugar. Add egg yolks and mix. Add melted dark chocolate and stir until well combined. Set aside. In another bowl, beat egg whites and white sugar until soft peaks form. Fold in the chocolate mixture, followed by the cake flour and cocoa powder. Line a baking tray with grease and flour. Pour batter onto the baking tray and spread until one centimeter thin. Bake at 160˚C for eight minutes. Cool down then remove from tray. Moisten with cherry jus. Set aside. DARK CHOCOLATE MOUSSE
INGREDIENTS 125 grams whipping cream 75 grams egg yolks 65 grams vanilla sugar 175 grams egg whites 50 grams white sugar 6 grams gelatin sheets bloomed in 45 grams
iced water 5 grams kirsch 200 grams dark chocolate
( 64 to 72 percent), melted In a bowl, whip the cream to soft peaks and set aside. In another bowl, mix egg yolks and vanilla sugar in a double bath pan. Whip until smooth and fluffy. Then, take another bowl, make a meringue with egg white and sugar. Set aside. Squeeze out excess water from gelatin. Mix kirsch and bloomed gelatin and melt in a double bath pan. Fold whipped cream in dark chocolate, egg yolk, and meringue mixture. Add bloomed gelatin. Stir until combined. Set aside.
DEEP FRIED CHANTERELLE
INGREDIENTS 65 grams chanterelle mushrooms 5 grams cornstarch cooking oil for deep frying
Lightly coat mushrooms with cornstarch. Deep fry until crisp. Cool down then chop into small pieces. Fold into dark chocolate mousse. FOREST BERRY GELEE
INGREDIENTS 6 grams gelatin sheets bloomed in 45 grams
iced water 75 grams strawberry purée 75 grams raspberry purée 75 grams cherry purée 75 grams white sugar
Remove excess water from gelatin. Set aside. Simmer fruit purees and sugar in a sauce pot. Add gelatin. Stir. Cool down rapidly without setting.
INGREDIENTS 125 grams whipping cream beans from half a vanilla bean
Whip the cream and vanilla bean until you get stiff peaks. ASSEMBLY Using a 7.5 x 5 inch rectangular cake pan or ring, place a sheet of charcoal sponge at the bottom. Brush with more of the cherry jus. Pour in dark chocolate mousse and top with another layer of the charcoal sponge. Top with a layer of vanilla cream. Let set. Top off with another layer of dark chocolate mousse. Let set. Finish off with a layer of forest berry gelee. Let set overnight.
INGREDIENTS 125 grams sour cherries, pitted 65 grams white sugar 120 grams white chocolate couverture 175 grams whipping cream
In a saucepan, simmer white sugar and sour cherries. Blend together using a hand blender until smooth. Bring back to simmer and pour over chopped white chocolate. Fold until smooth. Cool down to room temperature. Set aside. Whip the cream until soft peaks are formed. Fold in cherry mixture. Pipe mixture into the sides and the bottom of the cavity of a sphere mold around 2.5- inch diameter. Do not fill center. Place cut layered filling into the center and seal the top with the rest of the griotine mousse. Freeze until mousse is rock solid. To finish, glaze the mousse with red fruit glacage. Place on top of chocolate or cookie disks lined with Jamon Iberico. Decorate.