Montmorency Cherry and Inaya™ Chocolate Verrine

Montmorency Cherry and Inaya™ Chocolate Verrine

Level:
Medium

Alunga™ Milk Chocolate Mousse

Used products: Alunga™ Milk Chocolate Mousse

  • 410 g
    syrup at 30 Brix

Preparation: Alunga™ Milk Chocolate Mousse

Boil

Used products: Alunga™ Milk Chocolate Mousse

  • 335 g
    egg yolks
  • 140 g
    egg white

Preparation: Alunga™ Milk Chocolate Mousse

Pour on

Cook to 83°C.

Used products: Alunga™ Milk Chocolate Mousse

  • 20 g
    gelatin

Preparation: Alunga™ Milk Chocolate Mousse

Add

Cool down.

Used products: Alunga™ Milk Chocolate Mousse

Preparation: Alunga™ Milk Chocolate Mousse

Melt

Used products: Alunga™ Milk Chocolate Mousse

  • 1120 g
    cream

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

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

Preparation: Montmorency Cherry Marmelade

Cook

Used products: Montmorency Cherry Marmelade

  • 40 g
    Kirsch
  • 10 g
    cornflour

Preparation: Montmorency Cherry Marmelade

Mix

Add to the cooked cherries mixture.

Used products: Montmorency Cherry Marmelade

  • 80 g
    lemon 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

  • maltodextrine

Preparation: Chocolate Streusel

Mix with

until consistency of a streusel

Vanilla emulsion

Used products: Vanilla emulsion

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

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.