Chocolate and cherry slice with vanilla ice cream

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Cherry cream

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

 

Chocolate sponge

2 Eggs

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

170c  12-14mins

 

Kirsh syrup

50g Caster sugar

100ml Water

50ml kirsch

 

make syrup and add whisky last

 

Balsamic cherries

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

 

Chocolate mousse

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)

300g Cream

 

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

 

Dark glaze

Ingredients

170g Caster sugar

60g Cocoa powder

70g Water

70g Concentrated cherry juice (replace with water if you don’t have cherry juice)

105g Cream (whipping or double)

11g Gold gelatine

 

Make a paste with the sugar, water, cream and cocoa powder in a saucepan.

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.

 

Coral tuille

160ml Water

60ml Veg oil

20g Flour

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.

 

Chocolate soil

75g Plain flour

30g Cocoa powder

7g Salt

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

 

Assembly

Extra ingredients

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.

 

Plating

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.

 

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