Montmorency Cherry and Inaya™ Chocolate Verrine
- Level:
-
Medium
Alunga™ Milk Chocolate Mousse
Used products: Alunga™ Milk Chocolate Mousse
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0.9 lbsyrup at 30 Brix
Preparation: Alunga™ Milk Chocolate Mousse
Boil
Used products: Alunga™ Milk Chocolate Mousse
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11.8 ozegg yolks
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4.9 ozegg white
Preparation: Alunga™ Milk Chocolate Mousse
Pour on
Cook to 83°C.
Used products: Alunga™ Milk Chocolate Mousse
-
0.7 ozgelatin
Preparation: Alunga™ Milk Chocolate Mousse
Add
Cool down.
Used products: Alunga™ Milk Chocolate Mousse
-
2.5 lb
Preparation: Alunga™ Milk Chocolate Mousse
Melt
Used products: Alunga™ Milk Chocolate Mousse
-
2.5 lbcream
Preparation: Alunga™ Milk Chocolate Mousse
Whip
Incorporate the cream with the chocolate and the pate à bombe.
Montmorency Cherry Marmelade
Used products: Montmorency Cherry Marmelade
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2.2 lbMontmorency cherries
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0.4 ozvanilla bean
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3.5 ozsugar
Preparation: Montmorency Cherry Marmelade
Cook
Used products: Montmorency Cherry Marmelade
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1.4 ozKirsch
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0.4 ozcornflour
Preparation: Montmorency Cherry Marmelade
Mix
Add to the cooked cherries mixture.
Used products: Montmorency Cherry Marmelade
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2.8 ozlemon juice
Preparation: Montmorency Cherry Marmelade
Bring to a roaring boil and add off the heat
Pipe on top of the mousse once it has crystallised.
Chocolate Streusel
Used products: Chocolate Streusel
Preparation: Chocolate Streusel
Melt
Used products: Chocolate Streusel
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maltodextrine
Preparation: Chocolate Streusel
Mix with
until consistency of a streusel
Vanilla emulsion
Used products: Vanilla emulsion
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8.8 ozmilk
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8.8 ozcream
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8.8 ozcrushed ice
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0.7 ozvanilla bean
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2.6 ozsugar
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0.4 ozsucroline
Preparation: Vanilla emulsion
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.
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