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Morello Cherry Sapphire
| By Thierry Mastain |
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Mould used: Flexipan® Savarins Saphir Ref. 1160  Flexipat® mat ref FT 1020 |
| Dark chocolate and caramel bavaroise (40 g per shape) • 50 g. sugar • 180 g. full fat milk • 100 g. egg yolks • 4 g. gelatine sheets • 210 g. 64% dark, extra bitter chocolate • 450 g. whipped cream
Cook the sugar dry and uncook with the milk. Make a light custard cream by cooking at 85°C the caramel-milk mixture and the egg yolks. Add the soaked and squeezed gelatine. Pour the custard onto the chocolate. Add the whipped cream and immediately pipe in the Savarin Saphir Flexipan® shapes. Set aside in the freezer.
Chocolate dacquoise (for one Flexipat® mat) • 300 g. egg whites • 100 g. sugar • 260 g. ground white almonds • 260 g. icing sugar • 40 g. cocoa powder • 70 g. melted butter • 200 g. baby Morello cherries
Whisk up the egg whites with the sugar. Gently fold in the ground almonds with the icing sugar that has been sifted with the cocoa powder. Add the melted butter. Sprinkle the surface with the cherries. Bake at 180°C for 15 min.
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Cherry coulis • 300 g. Morello cherry purée • 60 g. sugar • 4 g. gelatine sheets • 150 g. Morello cherries (optional)
Heat 1/3 of the cherry purée. Add the sugar and the soaked and squeezed gelatine at 50°C. Pour in the remaining purée and bring to the boil.
Finish • Dark chocolate velvet coating mixture • Cherries with storks • Gold leaf Pipe the chocolate Bavaroise into the mould and seal with a piece of Dacquoise. Freeze, then unmould and spray with the dark chocolate velvet. Fill the cavity of the cake with the cherry jelly, the cherries with storks and a little gold leaf to decorate. |