Choco Cherry

Recipe

Created by
  • Sergio Herman - Chocolate Academy Ambassador, The Jane Antwerp

Dulche Chocolate Mousse

Ingredients Preparation
  • 433g
    sugar

Cook at 121°C in 128g water

  • 250g
    whipped egg yolk

Add to create a pate à bombe. Whip until cold.

  • 500g
    cream

Heat at 80°C.

  • 11leaf/leaves
    pre-hydrated gelatine

Soak the gelatine in the warm cream

  • 1100g
    Ocoa™

Add to obtain a ganache

  • 2l
    whipped double cream

Mix with the pate à bombe. Add the cream through the mixture.

Sorbet Cherry Yoghurt

Ingredients Preparation
  • 165g
  • 30g
    invert sugar
  • 60g
    powdered glucose
  • 325g
    yoghurt
Ingredients Preparation
  • 1200g
  • 800g
  • 100g
    sugar
  • 18g
    agar
Ingredients Preparation
  • 800g
    red cherry puree
  • 8g
    xanthan gum
  • 160g
    sugar
  • 200g
    confectioner's sugar
  • 40g
    glucose
Ingredients Preparation
  • 50g
    whole unskinned almonds
  • 50g
    pistachios
  • 200g
    Alunga™
  • 20g
  • 50g
  • 20g
  • 20g
Ingredients Preparation
  • 1200g
    Ocoa™
  • 80g
    Mycryo™ Cocoa Butter
  • 120g
  • 160g
    puffed rice
  • 250g
    Pailleté Feuilletine™
Ingredients Preparation
  • 20piece(s)
    rhubarb (stems 10 cm)
  • 6piece(s)
    woodruff
  • 200g
  • 250g
  • 100g
    cranberry sauce
Ingredients Preparation
  • 400g
    lemon juice
  • 160g
  • 60g
    almond milk
  • 300g
    butter
  • 350g
    sugar
  • 140g
    whole egg(s)
  • 3leaf/leaves
    pre-hydrated gelatine
Ingredients Preparation
  • 2l
    green rhubarb coulis
  • 200g
    invert sugar
  • 12g
    stabilizer
  • 400g
    powdered glucose
Ingredients Preparation
  • 1770g
    cream
  • 12leaf/leaves
    pre-hydrated gelatine
  • 420g
    egg yolks
  • 320g
    sugar
  • 350g
    green rhubarb coulis
  • 50g
    lemon juice
Ingredients Preparation
  • 150g
    rhubarb cooking juices (vacuum)
  • 300g
  • 100g
    lemon juice
  • 50g
    pomegrenate puree
  • 10g
    egg white
Ingredients Preparation
  • 180g
  • 3leaf/leaves
    pre-hydrated gelatine
  • 180g
  • 1500g
    mascarpone
  • 100g
    sugar
  • 30g
    lemon juice

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