Salted Cherry & Kirsch Verrine

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Recipe components

Callebaut® ingredients

ELEMENT 1: CHERRY CONFIT

Ingredients	Preparation
105g sugar 14g pectin NH 300g red cherry puree 50g water 75g glucose 150g frozen cherry 6g gelatin	Cook Cherry puree and frozen cherry with all ingredients except for the gelatin. Once boiled take off the flame and add gelatin.

ELEMENT 2: SEA WATER CREMEUX

Ingredients	Preparation
115g Callebaut - Single Origin Chocolate - Madagascar 25g sugar 50g egg yolks 50g milk 125g Heavy Cream 35% 75g Maldon salt	Heat the milk, water, and seawater to a boil. Cool over the yolks and sugar. Put over the heat once again and cook to 83ºC. Melt the chocolate. Add the mixture in 3 steps, mix making sure to create a bright nucleus and maintain the emulsion. Finish with turmix.

ELEMENT 3: KIRSCH NAMELAKA

Ingredients	Preparation
7g gelatin sheet 100g whole milk 5g glucose syrup 200g Callebaut - Finest Belgian Ruby Chocolate - RB1 187g Heavy Cream 35% 15g Kirsch liquor	Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve. Place chocolate into a bowl and pour glucose mixture over it, whisking until smooth. With a hand-held blender, combine chocolate mixture and kirsch, and blend well to emulsify

ELEMENT 4: CHOCOLATE CRUNCH

Ingredients	Preparation
27g Callebaut - Single Origin Chocolate - Madagascar 48g Callebaut - Pralines - Hazelnut Praline 32g Callebaut - Biscuit Crunch - Pailleté Feuilletine	Heat the chocolate at 40ºC. Add the hazelnut paste. Finish with the feuilletine.