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Cerisier blanc
Ingredients:
- Cocoa powder Plein Arôme
-
Dark couverture
Favorites
Mi-Amère - White chocolate Blanc Satin™
- Glaze paste Ivory
Cocoa sponge cake
Recipe for 8 dessert dishes Ø 18 cm, 4.5 cm high
| Preparation | Ingredients |
| Whisk up | 140g egg yolks
340 g whole eggs 270 g granulated sugar |
| Beat | 220 g egg whites
110 g granulated sugar |
| Sieve | 100 g sieved flour
100 g cocoa powder Plein Arôme |
| Cover 16 tins 16 cm diameter with a 12 mm piping bag | |
| Bake at 220C for approximately 10 minutes |
Morello cherry coulis
| Preparation | Ingredients |
| Bring to a boil | 300 g Morello cherry pulp
360 g granulated sugar |
| Pour over | 90 g dessert jelly |
| Add | 900 g Morello cherry pulp |
| pour into 8 tarts tins 2.5 cm high - Ø 16 cm, or 180 g per tin and freeze |
Cherry soak
| Preparation | Ingredients |
| Mix | 250 g syrup at 30°B
125 g water 70 g Jacobert cherry extract |
Chocolate mousse
| Preparation | Ingredients |
| Bring to a boil | 200 g full cream milk |
| Pour over | 450 g dark couverture Favorites Mi-Amère |
| Beat and add | 600 g frothy cream |
| Add | the rounds of Morello cherry coulis |
| Lay on | a disk of soaked cocoa sponge |
Mousse Blanc Satin™
| Preparation | Ingredients |
| Bring to a boil | 375 g full cream milk |
| Pour over | 30 g dessert jelly |
| Add | 440 g white chocolate Blanc Satin ™ |
| Mix with | 1250 g frothy cream |
Blanc Satin™ glazing
| Preparation | Ingredients |
| Bring to a boil | 500 g whole milk |
| with | 160 g of crystal glucose |
| Add | 8 softened sheets of gelatine |
| Melt and add | 600 g white chocolate Blanc
Satin ™
600 g Ivory Glaze Paste |
| Strain and temper at 25°C |