Montmorency Cherry and Inaya™ Chocolate Verrine

Used Cacao Barry products
Fall / Winter

Montmorency Cherry and Inaya™ Chocolate Verrine

Created by
  • Olivier Pottier
    Member of Pastry team
Level
level 2
Used Cacao Barry products
Recipe components

Alunga™ Milk Chocolate Mousse

IngredientsPreparation
  • 410g
    syrup at 30 Brix

Boil

  • 335g
    egg yolks
  • 140g
    egg white

Pour on

Cook to 83°C.

  • 20g
    gelatin

Add

Cool down.

Melt

  • 1120g
    cream

Whip

Incorporate the cream with the chocolate and the pate à bombe.

Montmorency Cherry Marmelade

IngredientsPreparation
  • 1000g
    Montmorency cherries
  • 10g
    vanilla bean
  • 100g
    sugar

Cook

  • 40g
    Kirsch
  • 10g
    cornflour

Mix

Add to the cooked cherries mixture.

  • 80g
    lemon juice

Bring to a roaring boil and add off the heat

Pipe on top of the mousse once it has crystallised.

Chocolate Streusel

IngredientsPreparation

Melt

  • maltodextrine

Mix with

until consistency of a streusel

Vanilla emulsion

IngredientsPreparation
  • 250g
    milk
  • 250g
    cream
  • 250g
    crushed ice
  • 20g
    vanilla bean
  • 75g
    sugar
  • 10g
    sucroline

Mix and keep cold

Blend with a cutter for 10 minutes.
Keep in a stainless steel pan with a wire rack at the bottom.

Assembly

Pipe the mousse in the verrine.
When the mousse has set, pipe the cherry marmalade on top of the mousse.
Set the chocolate streusel on top and finish with the vanilla emulsion.