Chocolate, cherry & raspberry.
A little out of season, I know but this was made with a few cherries that we're frozen down in the summer to make a delicious dessert.
Stock syrup:
500ml water
475g sugar
25g glucose
Cherry sorbet:
1kg cherries
390ml stock syrup
200ml water
Cherry puree:
250g cherries
100g sugar
Flourless sponge:
250g egg white
300g sugar
200g egg yolk
60g cocoa powder
Chocolate cremeux:
250ml Milk
250ml cream
50g sugar
100g egg yolk
250g Dark chocolate
Method:
Bring everything to the boil for the stock syrup and chill.
For the sorbet, simmer the cherries (stoneless) in the stock syrup & water for 10 minutes, blend and pass then freeze. Blend in pacojet once ready to use.
For the cherry puree, simmer the cherrie with the sugar until soft then blend and pass.
For the flourless sponge, whisk the whites with the sugar until meringue stage, slowly add the yolks then fold in the cocoa powder. Cook at 180*c for 15 minutes and leave to cool.
For the cremeux, bring the milk & cream to the boil, whisk the sugar & eggs together and temper with the cream and add back to the pot. Slowly bring to 82*c then take off the heat and pass into a tub. Leave it to cool to 50*c then whisk in the chocolate and pour onto the sponge. Chill and cut when needed.
