Black forest sundae - recipe


Black forest sundae

  • Prepare

  • Serves
    20

  • Skill
    Advanced

4.6

Ingredients

For the cherry jelly

For the marquise

For the cherry granite

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  1. 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
  2. 2

    Take a small portion of the liquid and warm, melting in the gelatine and adding back to the mix to stir.

  3. 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)
  4. 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
  5. 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
  6. 6

    To serve, put the marquise into glasses then top with cherry jelly, followed by the granite.

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