Black forest sundae - recipe
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Prepare
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Serves
20 -
Skill
Advanced
Ingredients
For the cherry jelly
- 2 g Cherry puree
- 500 ml Stock syrup
- 40 g Water
- 114 g Gelatine (powdered)
For the marquise
- 150 g Dark chocolate 70%
- 50 g Butter (unsalted)
- 58 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 100 g Egg yolk(s) (free range)
- 185 g Double cream
For the cherry granite
- 2 g Cherry puree
- 400 ml Stock syrup
- 1l Sparkling water
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1
To make the cherry jelly, pass the cherry puree through a fine chinoux. Make up to 2 lt with the water. Add more if necessary, then add the stock syrup.
For this step you'll need:
- 2g Cherry puree
- 500ml Stock syrup
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2
Take a small portion of the liquid and warm, melting in the gelatine and adding back to the mix to stir.
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3
To make the marquise, whisk together the eggs.
For this step you'll need:
- 3 Egg(s) (free range)
- 100g Egg yolk(s) (free range)
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4
To make the marquise, melt together the chocolate and butter. Boil the sugar with a little water to soft ball and pour over the eggs to make a pate bomb. When the pate bomb is cool fold into the melted choc and butter. Mix in the cream.
For this step you'll need:
- 150g Dark chocolate 70%
- 50g Butter (unsalted)
- 58g Unrefined golden caster sugar
- 185g Double cream
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5
To make the cherry granite, pass the puree through a fine chinoux. Add the stock syrup and mix well. Gently stir in the water and try not to loose all the bubbles then freeze.
For this step you'll need:
- 2g Cherry puree
- 400ml Stock syrup
- 1l Sparkling water
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6
To serve, put the marquise into glasses then top with cherry jelly, followed by the granite.