Cook to 83°C.
Incorporate the cream with the chocolate and the pate à bombe.
Add to the cooked cherries mixture.
Bring to a roaring boil and add off the heat
Pipe on top of the mousse once it has crystallised.
until consistency of a streusel
Mix and keep cold
Blend with a cutter for 10 minutes.
Keep in a stainless steel pan with a wire rack at the bottom.
Pipe the mousse in the verrine.
When the mousse has set, pipe the cherry marmalade on top of the mousse.
Set the chocolate streusel on top and finish with the vanilla emulsion.