Cherry Pop

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

F&B World - - SPECIAL FEATURE -

CHERRY JUS

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.

VANILLA CRÈME

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.

GRI­O­TINE MOUSSE

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.

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