Recipe components

ELEMENT 1: CHERRY CONFIT

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

ELEMENT 2: SEA WATER CREMEUX

IngredientsPreparation
  1. Heat the milk, water, and seawater to a boil. Cool over the yolks and sugar.
  2. Put over the heat once again and cook to 83ºC.
  3. 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

IngredientsPreparation
  1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  2. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.
  3. Place chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
  4. With a hand-held blender, combine chocolate mixture and kirsch, and blend well to emulsify

ELEMENT 4: CHOCOLATE CRUNCH

IngredientsPreparation
  1. Heat the chocolate at 40ºC.
  2. Add the hazelnut paste.
  3. Finish with the feuilletine.