Salted Cherry & Kirsch Verrine
- Level:
-
Medium
ELEMENT 1: CHERRY CONFIT
Ingredients: ELEMENT 1: CHERRY CONFIT
-
3.7 ozsugar
-
0.5 ozpectin NH
-
10.6 ozred cherry puree
-
1.8 ozwater
-
2.6 ozglucose
-
5.3 ozfrozen cherry
-
0.2 ozgelatin
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
-
0.9 ozsugar
-
1.8 ozegg yolks
-
1.8 ozmilk
-
4.4 ozHeavy Cream 35%
-
2.6 ozMaldon 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
-
0.2 ozgelatin sheet
-
3.5 ozwhole milk
-
0.2 ozglucose syrup
-
6.6 ozHeavy Cream 35%
-
0.5 ozKirsch 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.
Comments