John Myers
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Black Forest Cherry 2.0
The perfect black forest cherry 2.0 recipe with a picture and simple step-by-step instructions.
For the chocolate biscuit:
- 7 piece Eggs
- 150 g Sugar
- 100 g Flour
- 30 g Cocoa powder
For the chocolate ball:
- White couverture
For the mascarpone cream:
- 500 g Mascarpone
- 35 g Sugar
- 50 Milliliters Kirsch
- 0,333333 liter Milk
- For the cherry sorbet:
- 500 g Sour cherries
- 3 tablespoon Sugar
- Water
Chocolate biscuit
- Mix the yolks of the 7 eggs with 50 g of sugar until frothy. In a second bowl, beat the egg white together with 100 g sugar to a stiff egg white. Then add the flour and cocoa powder to the egg yolk and stir gently. Then fold in the egg whites.
- Bake in a pan at 170 degrees for about 20 minutes and repeatedly test with a wooden stick whether the dough is still moist. After cooling, cut the biscuit into approx. 1 cm thick slices and cut out rings. The ideal size is roughly the size of a pineapple slice.
Chocolate ball
- A special hemisphere shape is required. Heat the wise couverture until it is easy to pour. Then fill the mold completely with it and immediately empty it again. This leaves a thin layer of chocolate in the mold. Now clean the shape above the hemisphere exactly with a spatula.
- The ball has to cool down for about 24 hours. Then place the ball in the freezer for about 10 minutes. In this way, the hemisphere can be easily detached from the shape. There will be 10 of these hemispheres. needed.
- Tip 5: plan for replacement balls!
Mascarpone cream
- Put the mascarpone together with the sugar and kirsch in a bowl and stir the amount with a whisk. Add about 1/3 liter of milk and stir until a cream-like liquid is formed. Pour the liquid into a cream siphon to later inject the mascarpone cream into the chocolate balls.
Cherry sorbet
- Put the sour cherries with a glass of water and the sugar in a blender and mix the mixture into a sorbet. Put one half in the freezer and cook the other half in a saucepan to make a sauce.
Put together
- Place the biscuit ring in the middle of the plate and place the chocolate hemisphere in the middle. We fill the ball with the mascarpone cream from the cream siphon. Now put a ball of the cherry sorbet in the middle of the cream. Then place the second half of the chocolate ball exactly on top of the other. Decorate the plate with some ground pistachios, mint leaves and blue edible flowers. Bring the cherry sauce to a boil and pour into a small jug. Now melt the ball in front of the guest by pouring the sauce over it.
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