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Makes 24 desserts
Recipe Step by Step
Step01
Illanka Cream Mix
740g crème anglaise
360g ILLANKA 63%
Prepare a crème anglaiseOnce the crème anglaise has been heated and strained through a chinois, use a spatula to create an emulsion by pouring it slowly onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.
Step02
Morello Cherry Confit
540g Morello cherry pulp
270g Frozen whole pitted Morello cherries
140g Glucose DE 38/40
140g Caster sugar
15g Pectin NH
Heat the pulp, frozen whole cherries and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Bring it to the boil and store in the refrigerator.
Step03
Viennese Cocoa Biscuit
120g Egg yolks
310g Whole egg
240g Caster sugar
190g Egg whites
80g Caster sugar
80g French white pastry flour
80g CACAO POUDRE
Beat the yolks, whole eggs and the larger portion of caster sugar in the blender. Beat the egg whites with the smaller portion of caster sugar. Mix the stiffened egg whites with the first mixture and add the sifted flour with the cocoa. Spread out onto trays.
Step04
Absolu Cristal Morello Cherry Gel
100g Morello cherry pulp
200g ABSOLU CRISTAL NAPPAGE NEUTRE
In an electric mixer, mix together the (defrosted) fruit pulp and Absolu Cristal glaze. Store in the refrigerator.
Step05
Golden Morello Cherry Absolu Glaze
210g ABSOLU CRISTAL NAPPAGE NEUTRE
20g Glucose DE 38/40
SQ Water-soluble red strawberry food colorant
SQ Gold Sparkling Powder
Boil all the ingredients together. Set aside.
Assembly and finishing
Make the biscuit and spread it into two 60 x 36cm trays.
Bake at 445°F (230°C) for approx. 5 minutes. Freeze.Spread out 500g of Morello cherry confit per biscuit.
Store in the freezer.
Spread 500g of cream mix onto the Morello cherry confit. Freeze.
Once it has frozen, cut out 24 strips with a width of 3.5cm and length of 36cm.
Make the Morello cherry gel and store it in the refrigerator.
Heat up the Absolu glaze and soak the cherries.
Stick on 2 Dark Teardrops for Garnishing Desserts by Valrhona so that they form a heart shape.Add the Morello cherry Absolu gel using a droplet-shaped stencil. (See photo).
Put the biscuit strips in the refrigerator for a few minutes, then roll them around the teardrops.
Place the heart-shaped biscuit in the center of the plate.
Put 3 cherries on the plate along with a few sprinklings of gold leaf. (See photo).
Finish off with your own Customized Logo Decoration.