Cherry in the Snow
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| Ingredients | Preparation |
|---|---|
| 135 g fine dark Belgian chocolate | Melt at 45 °C. |
| 162 g marzipan (50%) 144 g egg yolk |
Mix and beat. Add to the chocolate. |
| 270 g egg white 180 g caster sugar |
Mix and whip up. Fold into the chocolate. |
| 99 g soft flour 9 g baking powder |
Mix with the chocolate, and pour into buttered and floured cake rings. Bake at 180 °C for 25 minutes. |
| Ingredients | Preparation |
|---|---|
| 568 g Capfruit cherry puree | Heat up to 40 °C. |
| 64 g invert sugar 68 g gelatine mass |
Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm). |
| Whole cherries (frozen) | Dress with cherries and freeze. |
| Ingredients | Preparation |
|---|---|
| 144 g whole milk 144 g cream (35%) 53 g egg yolk 53 g caster sugar |
Prepare a crème anglaise. |
| 106 g dark chocolate | Pour crème anglaise over chocolate and emulsify. Spread out on a tray and keep in a fridge to crystallize overnight. |
| Ingredients | Preparation |
|---|---|
| 306 g g whole milk 245 g almond paste 50% |
Bring milk to a boil and pour over paste. Emulsify. |
| 43 g gelatine mass | Add gelatine mass and leave to cool. |
| 28 g kirsch (40%) 379 g whipped cream (35%) |
Add kirsch and whipped cream. |
Finishing and presentation:
Cover with dark chocolate glazing
