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Recipe Step by Step
COEUR DE GUANAJA CAKE
275g egg whites
282g egg yolks
55g ALL-PURPOSE FLOUR
55g CORN STARCH
126g P125 COEUR DE GUANAJA
126g CLARIFIED BUTTER
Whip the egg whites with the sugar. Sift together the flour and the starch. Meanwhile, melt the butter and the P125 COEUR DE GUANAJA. Once the egg whites are whipped, carefully fold in the egg yolks and then sprinkle on the flour and starch. Add the butter mixed with the COEUR DE GUANAJA.
Pour the batter into a stainless-steel frame on top of a Silpat. Bake for 8-10 minutes at 180°C (356°F).
MORELLO CHERRY COMPOTE
528g MORELLO CHERRY PURÉE
55g lemon juice
Melt the cherry purée with the glucose and sugar. Mix the pectin with the glucose and the smaller quantity of sugar. Add it to the cherries and bring to a boil. Add the lemon juice, blend, and set aside in the refrigerator to cool.
WHIPPED BAHIBÉ GANACHE
177g WHIPPING CREAM
23g INVERT SUGAR
450g WHIPPING CREAM
228g MILK BAHIBE 46%
Bring the cream to a boil with the invert sugar and glucose. Gradually pour onto the chopped chocolate, and mix together. Blend with an immersion blender to perfect the emulsion.
Add the larger quantity of chilled cream and blend. Set aside in the refrigerator overnight.
Whip the mixture until smooth and piping consistency.
MASCARPONE MORELLO ICE CREAM
250g WHOLE MILK
51g NON-FAT DRY MILK
27g INVERT SUGAR
54g POWDERED GLUCOSE
6g ICE CREAM STABILIZER
250g MORELLO CHERRY PUrée
5ea lemon zest
Heat the milk to 25°C (77°F), and then add the non-fat dry milk.
Mix a little of the sugar with the stabilizer. At 30°C (86°F), add the glucose and sugars. At 45°C (113°F), finish with the stabilizer and the lemon zest.
Pasteurize at 85°C (185°F), blend, and chill rapidly to 4°C (39.2°F). Before churning, add the mascarpone and the cherry purée. Blend and churn.
Store in the freezer at -18°C (-0.4°F).
ABSOLU CRISTAL MORELLO COULIS
80g Morello Cherry purée
160g ABSOLU CRISTAL NEUTRAL GLAZE
Thaw the fruit purée and blend with the ABSOLU CRISTAL. Set aside in the refrigerator.
Assembly and finishing
ASSEMBLY: Use a spatula to spread 850g of Morello Cherry Compote on the COEUR DE GUANAJA Cake. Blast freeze. Cut out 16 x 2.5cm portions. Gently whip the BAHIBÉ Ganache, then using a piping bag with a St. Honoré nozzle, pipe 30g onto each cake base. Use a round nozzle to pipe tubes of Mascarpone Morello Ice Cream. Blast freeze and then cut into portions 16cm long. Place an acetate sheet onto a flat baking tray with a little oil. Place a little tempered couverture on the sheets and place another acetate sheet on top. Roll out the chocolate with a rolling pin smoothing the chocolate out towards the edges. Check the thickness. As soon as the couverture starts to set, mark out 16 x 2.5cm rectangles with the back of a knife. Leave to set for a few hours. Roll out some STRAWBERRY INSPIRATION between two acetate sheets and before it sets, cut out different sized hearts. Leave to set for a few hours. Spray them to create a velvety texture.FINISHING: Place two dashes of Morello Coulis on a rectangular plate. Place the Cake/Compote/Ganache assembly on top. Add a dark chocolate decoration to each portion and then place the Ice Cream tube on top. Add two heart decorations to the top of the dessert.