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