VANILLA CHERRY

VANILLA CHERRY
Recipe by
Leonardo Di Carlo

COCOA BISCUIT
55% CHOCOLATE EGG CUSTARD
SWISS MERINGUE
VANILLA & KIRSCH MOUSSE

 

COCOA BISCUIT
300  g  EGG YOLKS
90    g  INVERT SUGAR
450  g  EGG WHITES
300  g  CASTER SUGAR
110  g  CORN STARCH
120  g  BITTER COCOA
120  g  FLOUR
Mix egg yolks and invert sugar without whisking. Whisk egg whites with sugar, then add to yolks. Add sieved powders. Roll out to about 8 mm thick, top with 40% vol. Kirsch cherries and bake at 180-190°C for approx. 14 minutes.

55% CHOCOLATE EGG CUSTARD
1000  g  FRESH FULL-FAT MILK
500   g  FRESH CREAM 35%
300   g  EGG YOLKS
375   g  CASTER SUGAR
65    g  CORN STARCH
750   g  55% DARK CHOCOLATE COUVERTURE
Cook first five ingredients as if you were cooking an egg custard. Remove from stove, add dark chocolate couverture and stir until completely melted. Cool in a blast chiller.  Refrigerate at +4°C in an airtight container.

SWISS MERINGUE
250  g  FRESH EGG WHITES
375  g  CASTER SUGAR
Combine ingredients and cook in a microwave oven at 60°C. Beat with a planetary mixer and use straight away. It can also be frozen and beaten when necessary.

VANILLA & KIRSCH MOUSSE
125  g  FRESH SINGLE CREAM
1         VANILLA BEAN
13    g  GELATINE
260  g  SWISS MERINGUE
500  g  SEMI-WHIPPED CREAM
65    g  KIRSCH, 40% Vol.
Bring single cream and vanilla bean to a boil. Allow to infuse for 20 minutes. Incorporate previously softened gelatine, stir and add the Swiss meringue. Add semi-whipped cream and kirsch.

Assembly

Spoon 55% chocolate egg custard over a cocoa and cherry biscuit base, top with croquant pearls and freeze. Assemble the cake in the reverse order: half fill a silicone mould with vanilla & kirsch mousse, place the frozen biscuit on top and blast chill. Remove from the mould, spray with cocoa butter and white chocolate, draw your logo and decorate with a cherry and gold leaf.

Leonardo Di Carlo
www.leonardodicarlo.com

Articolo precedenteCHOCOLATE H20
Articolo successivoCOSTA DEL SOLE

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