John Myers
Contents
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Ingredients
Chocolate Mousse White
- 250 g couverture white
- 5 egg yolk
- 2 egg
- 4 cl kirsch
- 3 sheets gelatin
- 500 g whipped cream
Chocolate Mousse Dark
- 200 g couverture dark
- 4 cl kirsch
- 8 egg yolk
- 500 g whipped cream
Floor
- 400 g nougat
- 100 g couverture white
- 120 g french crumbs
Cherry ganache
- 225 g cream
- 20 g sugar syrup
- 1.5 g fleur de sel
- 40 ml kirsch
- 250 g Chocolate 70% cocoa
Cherry sponge
- 225 g egg
- 125 g sugar
- 50 g flour
- 30 g whole wheat flour
- 30 g cocoa
English cream
- 500 g cream
- 500 g milk
- 200 g egg yolk
- 100 g sugar
Chocolate cream
- 1 kg English cream
- 380 g chocolate
Cherry sauce
- 300 g sour cherry pulp
- 100 g sugar syrup
- xanthan
Cocoa Crumble
- 125 g butter
- 125 g sugar
- 210 g flour
- 40 g cocoa
- vanilla bean
- tonka bean
Sherbet
- 500 g sour cherry puree
- 100 g sugar syrup
- 2 cl kirsch
Instructions
Chocolate mousse white
- Melt the couverture in a water bath. Soak the gelatine in cold water. Beat the whole egg, egg yolk and 2 cl kirsch on the water bath until frothy. Add squeezed gelatin. Mix the couverture and egg mixture to a homogeneous mixture. Add the remaining 2 cl of kirsch and finally fold in the whipped cream.
Chocolate mousse dark
- Melt the couverture on the water bath. Beat the egg yolks with 2 cl kirsch until frothy. Mix the couverture and egg yolk to a homogeneous mass. Add 2 cl kirsch and finally fold in the whipped cream.
ground
- Melt the nougat and couverture. Then fold in the French crumb.
Cherry ganache
- Bring the cream, sugar syrup, kirsch and fleur de sel to the boil briefly. Mix in the couverture with the blender. Pour onto a baking sheet and freeze.
Cherry sponge
- Beat the egg and sugar in the food processor until frothy. Mix the flour, wholemeal flour and cocoa in a bowl and finally fold into the egg mixture. In the oven for 12 minutes at 180 degrees.
English cream
- Bring the cream and milk to the boil. Mix egg yolks and sugar. Gradually add the warm cream milk. Finally pass through a sieve.
Chocolate cream
- Tip the still hot English cream onto the dissolved chocolate and mix with the magic wand. Refrigerate.
Cherry sauce
- Mix everything with the magic wand to the desired consistency.
Cocoa Crumble
- Knead all ingredients to a crumble and bake at 180 degrees for about 12 minutes. Let cool and crumble.
Sorbet
- Mix everything together and freeze. Prepare with an ice cream maker.
Nutrition
Serving: 100gCalories: 341kcalCarbohydrates: 34.2gProtein: 5.4gFat: 19.6g
