Cherry, mascarpone and Amaretto verrine

Cocoa ladyfinger

Ingredients Preparation
  • 200g
    pasteurized egg yolks
  • 80g
    sucrose
  • 300g
    pasteurized egg whites
  • 180g
    sucrose
  • 125g
    corn starch
  • 65g
    weak flour
  • 60g
    Cocoa powder Selection 22

Prepare blanch egg yolks with the first sucrose
Whip the egg whites with the second sucrose
Mix both mixtures and add the dry ingredients previously sieved
Spread over a 1cm sided frame
Cook at 200ºC for about 7 min with a closed air intake
Cut out 4,5cm diameter discs and place them at the bottom of the glass

Coffee coating

Ingredients Preparation
  • 00g
    espresso coffee
  • 100g
    70/30 syrup

Mix both ingredients and let it cool

Mascarpone and Amaretto mousse

Ingredients Preparation
  • 63g
    trimoline
  • 63g
    sucrose
  • 40g
    mineral water
  • 95g
    pasteurized egg yolks
  • 7g
    gelatin leaves
  • 430g
    semi-whipped cream 45%
  • 460g
    mascarpone
  • 1piece(s)
    vanilla
  • 40g
    amaretto liqueur

Boil the water with the trimoline, sucrose and scraped vanilla seeds
Add the previously hydrated gelatin and pour the egg yolks over it to prepare a pâte à bombe
Whip the mascarpone with the amaretto and fold in the pâte à bombe
Finish by adding the semi-whipped cream and immediately pour

Tonka whipped ganache

Ingredients Preparation
  • 235g
    whole milk
  • 155g
    35% cream
  • 30g
    glucose syrup DE 44
  • 4g
    gelatin leaves
  • 255g
    Opal
  • 2g
    Tonka beans

Boil the cream with the glucose syrup and dissolve the previously hydrated gelatin leaves
Pour over the couverture and emulsify correctly
Add the cold milk in string-shaped amounts while mixing with the help of a food processor
Leave in the fridge to chill for 12 hours and whip the mixture once it reaches a temperature of about 3º to 6ºC
Once it’s fully whipped, place in a piping bag with a petal tip

Cherry gelée

Ingredients Preparation
  • 390g
    red cherry puree
  • 40g
    atomised glucose
  • 60g
    sucrose
  • 2g
    locust bean gum
  • 7g
    gelatin leaves

Prepare the cherry pulp previously strained in a pot and heat up until it reaches 40ºC
Mix the glucose, sucrose and locust bean gum and sprinkle over the mixture
Boil for a few seconds and set aside
Let it cool until it reaches 30ºC and pour into the glass

Others

Ingredients Preparation
  • As needed
    fresh cherries
  • As needed
    Coated almonds
  • As needed
    chocolate shavings

Assembly

Add 25gr of the coffee coating to the bottom of the glass
Place the sponge cake upside down, let it soak completely and freeze
Add 35gr of the mascarpone mousse and freezeAdd 20gr of the cherry gelée and freeze
Pour out a tear-shaped amount of the whipped tonka ganache and freeze
Decorate with the coated almond and chocolate shavings

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