Salted Cherry & Kirsch Verrine
- Level:
-
Medium
ELEMENT 1: CHERRY CONFIT
Ingredients: ELEMENT 1: CHERRY CONFIT
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105 gsugar
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14 gpectin NH
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300 gred cherry puree
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50 gwater
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75 gglucose
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150 gfrozen cherry
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6 ggelatin
Preparation: ELEMENT 1: CHERRY CONFIT
- 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: ELEMENT 2: SEA WATER CREMEUX
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25 gsugar
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50 gegg yolks
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50 gmilk
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125 gHeavy Cream 35%
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75 gMaldon salt
Preparation: ELEMENT 2: SEA WATER CREMEUX
- 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: ELEMENT 3: KIRSCH NAMELAKA
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7 ggelatin sheet
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100 gWhole milk
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5 gglucose syrup
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187 gHeavy Cream 35%
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15 gKirsch liquor
Preparation: ELEMENT 3: KIRSCH NAMELAKA
- 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: ELEMENT 4: CHOCOLATE CRUNCH
Preparation: ELEMENT 4: CHOCOLATE CRUNCH
- Heat the chocolate at 40ºC.
- Add the hazelnut paste.
- Finish with the feuilletine.
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