By Wei Loon Tan
Ingredients
Chocolate Sponge
- Egg Yolk 123
- Sugar 107.5
- T55 Flour 62.5
- Cocoa Powder 25
- Candia Professional Signature Gourmet Butter 37.5
- Egg White 125
- Sugar 32.5
Cherry Confit
- Candia Professional Signature Gourmet Butter 8
- Fresh Cherry 229
- Sour Cherry 62
- Kirsch 19
- Sea Salt 0.75
- Vanilla Pod 1/2 pcs
- Lemon Juice 4.5
- Lemon Zest 0.75 pcs
- Sugar 9
- NH Pectin 1.5
- Xanthan Gum 0.75
Mascarpone Chantilly
- Gelatine mass 35
- Sugar 40
- Sea Salt 0.5
- Candia Professional Signature Whipping Cream 35% 96
- Mascarpone 288
- Candia Professional Signature Whipping Cream 35% 480
- Vanilla Bean 1 nos
- Kirsch cherry 19.5
Chocolate Mousse
- Milk 114
- Trimoline 21
- Egg Yolk 81
- Dark Chocolate 66% 126
- Candia Professional Signature Whipping Cream 35% 126
Cocoa Streusel
- Candia Professional Signature Gourmet Butter 125
- Salt 1
- Brown Sugar 100
- Almond Powder 50
- Hazelnut Powder 50
- Cocoa Powder 15
- Flour 75
- Dark Chocolate 67% 30
Chocolate Sponge
One 60cm x 40cm tray
Make a sabayon with egg yolks and sugar, whisk for 15 mins.
Make a meringue with egg whites and sugar .
Fold sabayon and meringue together, then fold in sifted dry ingredients.
Mix a part of the batter to melted butter, and fold in completely.
Spread and bake at 170°C for 15 minutes.
Cherry Confit
Mix sea salt, Vanilla pod, lemon juice and lemon zest together.
Mix Sugar, NH Pectin and Xanthan Gum together.
Mix half of the Kirsch with the sour cherries.
Sauteed butter, Griotte, Sour Cherry and Amarena Cherry in a pot.
Add in lemon juice mixture and mix well.
Whisk in sugar mix and bring to boil.
Lastly, add in the other half of the Kirsch.
Mascarpone Chantilly
Warm up the small part of cream with vanilla bean, sugar, and sea salt.
Remove from heat and add in gelatine mass.
Pour over mascarpone and blend with blender then add in the remaining cream and Kirsch.
Keep in chller for at least 8 hours then whip up to use.
Chocolate Mousse
Make an anglaise with milk, trimoline and egg yolk.
Pour over chocolate and blend well.
Semi-whip cold cream.
Make sure chocolate is 40°C then fold in semi whipped cream.
Cocoa Streusel
Heat up cream, sugar, salt and vanilla bean in a pot.
Add in gelatine mass.
Add in mascarpone.
Blend in cold cream and leave overnight in chiller.
Whip up before use.
Assembling
Upside down the mould, pour the choc mousse till half,
Then insert the frozen cherry confit, cherry mascarpone cream and chocolate sponge inside.
Then finally cover with the cacao streusel.
Freeze and spray with the velvet spray, on top use the St. Honore Nozzle, pipe the cherry mascarpone cream then top with Cherry.
