Recipe Peter Tem­pel­hoff

House and Leisure Food - - WINTER WARMTH -

2 gela­tine leaves 225ml cream 16g sugar 1 vanilla pod, split 1 tonka bean, grated

for the cherry bub­ble

100g cherry purée 100ml milk 50g dark cho­co­late 50g milk cho­co­late 15g sugar seeds from 1 vanilla pod

for the cho­co­late dip­ping glaze

168ml wa­ter 10g gela­tine 32g sugar 10g co­coa pow­der

for the cherry coulis

150g cher­ries, pit­ted

and halved 50g sugar 50ml wa­ter 1t le­mon juice 4t wa­ter 2t corn­flour

Serves 4

Soak the gela­tine in iced wa­ter un­til soft, re­move and squeeze out any ex­cess liq­uid. In a small saucepan, bring 50ml cream to a sim­mer and add the sugar, vanilla and tonka bean. Re­move from the heat and al­low to in­fuse for an hour. Re­heat the cream mix­ture and add the gela­tine. Pour the mix­ture into the re­main­ing cream, and whip it un­til soft peaks form. Pour into espresso cups or ring moulds, and re­frig­er­ate un­til set.

Place all the in­gre­di­ents for the cherry bub­ble in a medium saucepan and cook over a medium heat un­til the cho­co­late has melted. Pour the mix­ture into dome-shaped moulds and freeze. Once frozen, in­sert a tooth­pick into the con­vex side of each dome. Re­freeze un­til hard.

Place all the in­gre­di­ents for the cho­co­late dip­ping glaze in a small saucepan and bring to the boil. Hold­ing each cherry bub­ble by its tooth­pick, dip them into the hot glaze quickly to avoid melt­ing. Place the domes on a tray in the fridge and re­move the tooth­picks.

To make the cherry coulis, place the cher­ries, sugar, 50ml wa­ter and le­mon juice in a saucepan, and bring to the boil. Cook for two min­utes and re­move from the heat. Re­move 12 cherry halves for gar­nish­ing and place the re­main­ing mix­ture in a liq­uidiser. Blend un­til smooth and pass through a fine strainer into a small saucepan. Com­bine the wa­ter and corn­flour and add them to the cherry mix­ture, cook­ing to thicken. Re­frig­er­ate to cool.

Make one por­tion of al­mond crum­ble (see page 94). Dip the base of the mar­quise moulds in hot wa­ter un­til they feel loose. Un­mould them onto a tray and pack the al­mond crum­ble around the edges. Place each in the mid­dle of a very cold plate with a cherry bub­ble next to it. Dec­o­rate each plate with three cherry halves and driz­zle the coulis over them. Serve with cho­co­late tu­iles bis­cuits, a scoop of cho­co­late sor­bet and gar­nish with fresh mint.

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