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Makes 30 desserts
Recipe Step by Step
01
Moist Coeur De Guanaja Cake
282g caster sugar
275g egg whites
282g egg yolks
55g all-purpose flour
55g potato starch
126g P125 COEUR DE GUANAJA
126g BEURRE LIQUIDE CLARIFIE
Whip the egg whites with the caster sugar. Sift together the flour and the starch. Meanwhile, melt the butter and the P125 Coeur de Guanaja. Once the egg whites are whipped, carefully fold in the egg yolks and then sprinkle on the flour and starch. Add the butter mixed with the Coeur de Guanaja. Pour the batter into a stainless-steel frame on top of a Silpat mat. Bake for 8-10 minutes at 180°C.
02
Morello Cherry Compote
528g morello cherry pulp
114g sugar
96g glucose
46g sugar
12g pectin NH
55g lemon juice
Melt the cherry pulp with the glucose and sugar. Mix the pectin with the glucose and the smaller quantity of sugar, add to the cherries and bring to the boil. Add the lemon juice, blend and set aside in the refrigerator to cool.
03
Whipped Bahibé Ganache
177g whipping cream 35% fat
23g invert sugar
23g glucose
450g whipping cream 35% fat
228g BAHIBE LACTEE 46%
Bring the cream to the boil with the invert sugar and glucose. Gradually pour onto the chopped chocolate, and mix together. Blend to perfect the emulsion. Add the larger quantity of chilled cream and blend. Set aside in the refrigerator overnight. Whip the mixture until smooth and the right consistency to pipe.
04
Mascarpone Morello Ice-Cream
250g whole milk
51g fat-free powdered milk
83g caster sugar
27g invert sugar
54g atomized glucose
3
6g combined stabilizer
178g mascarpone
250g morello cherry pulp
5 lemon zests
Heat the milk to 25°C, and then add the powdered milk. Mix a little of the caster sugar with the combined stabilizer. At 30°C, add the atomized glucose and sugars. At 45°C, finish with the stabilizer and the lemon zests. Pasteurize at 85°C, blend, and chill rapidly to 4°C. Before churning, add the mascarpone and the cherry pulp. Blend and churn. Store in the freezer at -18°C.
05
Absolu Cristal Morello Coulis
80g morello cherry pulp
160g ABSOLU CRISTAL NAPPAGE NEUTRE
Thaw the fruit pulp and blend with the Absolu Cristal neutral glaze. Set aside in the refrigerator. Chef’s tip: the sweetness of the glaze depends on the acidity of the fruit.
Assembly and finishing
ASSEMBLY: Use a spatula to spread 850g of Morello Cherry Compote on the Moist Coeur de Guanaja Cake. Blast freeze. Cut out 16 x 2.5cm portions. Gently whip the Bahibé Ganache, then using a piping bag with a St. Honoré nozzle, pipe 30g onto each cake base. Use a round nozzle to pipe tubes of Mascarpone Morello Ice-Cream. Blast freeze and then cut into portions 16cm long. Stick some acetate sheets onto some flat baking trays with a little oil. Place a little tempered couverture on the sheets and place more acetate sheets on top. Roll out the chocolate with a rolling pin smoothing the chocolate out towards the edges. Check the thickness. As soon as the couverture starts to set, mark out 16 x 2.5cm rectangles with the back of a knife. Leave to set for a few hours. Roll out some red couverture between two plastic sheets and before it sets, cut out different sized hearts. Leave to set for a few hours. Spray them to create a velvety texture.
FINISHING: Place two dashes of Absolu Cristal Morello Coulis on a rectangular plate. Place the cake/compote/ganache assembly on top. Add a dark chocolate decoration to each portion and then place the ice-cream tube on top. Add two heart decorations to the top of the dessert.