Montmorency Cherry and Inaya™ Chocolate Verrine
Recipe

Alunga™ Milk Chocolate Mousse
Ingredients | Preparation |
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|
Boil |
|
Pour on |
Cook to 83°C. |
|
|
Add |
Cool down. |
|
|
Melt |
|
Whip |
Incorporate the cream with the chocolate and the pate à bombe. |
Montmorency Cherry Marmelade
Ingredients | Preparation |
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|
Cook |
|
Mix |
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. |
Chocolate Streusel
Ingredients | Preparation |
---|---|
|
Melt |
|
Mix with |
until consistency of a streusel |
Vanilla emulsion
Ingredients | Preparation |
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|
Mix and keep cold |
Blend with a cutter for 10 minutes. |
Assembly
Pipe the mousse in the verrine. |