Montmorency Cherry and Inaya™ Chocolate Verrine

Used Cacao Barry products

Alunga™ 41%

Inaya™ 65%

Fall / Winter

Montmorency Cherry and Inaya™ Chocolate Verrine

Created by

Olivier Pottier
Member of Pastry team

Level

level 2

Used Cacao Barry products

Alunga™ 41%

Inaya™ 65%

Alunga™ Milk Chocolate Mousse

Ingredients	Preparation
410g syrup at 30 Brix	Boil
335g egg yolks 140g egg white	Pour on
Cook to 83°C.
20g gelatin	Add
Cool down.
1120g Alunga™ 41%	Melt
1120g cream	Whip
Incorporate the cream with the chocolate and the pate à bombe.

Montmorency Cherry Marmelade

Ingredients	Preparation
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

Ingredients	Preparation
As needed Inaya™ 65%	Melt
As needed maltodextrine	Mix with
until consistency of a streusel

Vanilla emulsion

Ingredients	Preparation
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.

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