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350g Boiron cherry puree
85g Egg yolks
85g Caster sugar
8g Gold gelatine (4 sheets)
85g Cold unsalted butter
Soak the gelatine in ice cold water until soft, squeeze out any excess and leave in a bowl with the butter.
Heat the puree, yolks and sugar to 85 degrees Celsius on a kitchen thermometer and remove from the heat, pouring over the gelatine and cold butter. emulsify with a whisk.
pour the mixture into a flat silicone mats and place in the freezer to set
1 Egg yolk
75g Caster Sugar
2 Egg whites
20g Caster sugar
80g Plain flour
30g Cocoa powder
10g Corn flour
10g Melted butter
Place the eggs, egg yolk and caster sugar into a kitchen aid bowl and set over a pan of simmering water, whisk continuously until the mix starts to thicken.
Take the bowl off the heat, place on the mixer and whisk until cold. Scrape into bowl and set aside.
Clean out the mixing bowl and place in the egg whites, whisk on a high speed until they start to foam and then slowly sprinkle in the sugar. Keep whisking until firm peaks are formed.
Fold both mixes together followed by the dry ingredients and then finally the melted butter.
Spread the mix into a flat silicone mat (the same used for the cream and mousse) and cook at 170c for 12-14 minutes
50g Caster sugar
make syrup and add whisky last
200g Cherry halves
5 tbsp Balsmaic vinegar
3 tbsp Caster sugar
Place all ingredients into a bowl, stir and cover with cling film for at least 20 minutes
96g Cream (whipping or double)
72g Cherry puree or juice
36g Trimoline (or caster sugar)
72g Egg yolks
150g Dark chocolate
4g Gold gelatine (2 sheets)
Boil the cream, puree and trimoline.
Pour the cream mix over the egg yolks and return to the pan, cook the mix to 82c.
Once up to temperature, pour the mixture over the chocolate and emulsify with a whisk.
Cover with Cling film touching the surface of the chocolate mix and leave to cool to 32c before folding in the lightly whipped cream.
Pipe into moulds and freeze into flat silicone mats
170g Caster sugar
60g Cocoa powder
70g Concentrated cherry juice (replace with water if you don’t have cherry juice)
105g Cream (whipping or double)
11g Gold gelatine
Bring the mixture to a boil while stirring with a spatula and take off the heat before adding the soaked gelatine.
Leave to cool and skim the surface off before passing, as per demonstration.
60ml Veg oil
0.5g Purple colouring
Blitz all ingredients to get a loose batter.
Heat a small non stick pan on a medium heat on the edge of the stove with a splash of vegetable oil.
Pan fry a small amount of the batter at a time until the whole piece dries out and stops bubbling (this is the point all the water has evaporated and it will be nice and crispy). You may have to turn the pan as some spots cook a little faster than others
Remove the coral with a mini step palette knife and drain on a paper towel.
While still hot, dust the top generously with icing sugar.
75g Plain flour
30g Cocoa powder
75g Caster sugar
50g Muscavado sugar
125g Ground almonds
100g Melted butter
Mix every dry ingredient in a bowl and add the melted butter to bind the mix together.
Spread out evenly on a lined baking tray and cook at 170c for 12-15 minutes.
Vanilla ice cream
800ml Whole milk
225g Double cream
3 vanilla pods, scraped
210g Caster sugar
70g Milk powder
70g Glucose powder
70g Ice cream stabilizer
5 Egg yolks
Warm the milk and cream with the vanilla (including the empty pods)
Mix together all of the powders with the sugar and slowly whisk the mix into the milk and cream.
Bring the milk and cream mix to the boil, whisking all of the time.
Once boiled, leave to cool for 10-15 minutes and then pour over the egg yolks.
Return the mix to a pan and cook to 82c
Remove from the stove and pass through a sieve into a bowl set over ice to stop the egg yolks cooking any more.
Once cooled, chill in the fridge overnight and churn in an ice cream machine as per manufactures instructions
200g cherry Jam, melted.
To put the slice together, de-mould the sponge, mousse and cherry cream and keep the latter two frozen while you soak the sponge.
Place the sponge onto a lined tray and use a pastry brush to soak it well with the syrup, then finish by brushing with a thin layer of melted cherry jam
Place the cherry cream ontop and brush on the same thin layer of jam before placing on the mousse layer.
Place the whole tray in the freezer for an hour to freeze the sponge and bind the layers together (If doing this for a menu, you can now store this, well wrapped in the freezer for up to a month and glaze pieces as needed).
While the slice chills in the freezer, bring your dark glaze to between 25c-35c and pass through a sieve into a jug. Take the slice from the freezer and place onto a cutting board with a piece of silicone paper ontop of the board to stop the slice from sticking.
Pour over the glaze in a thin, even layer over the mousse and leave for a few minutes for the glaze to set.
Using a hot knife, cut away the edges where the glaze has run down the side to get a clean rectangle and then cut into even, long slices. The size will depend on the plate size/ amount of courses.
Place the slices on a tray and leave to defrost.
Place the slice onto a plate and top with the cherries, coral and a few edible flowers.
Add the soil to the plate and finish with a quenelle of ice cream.