Salted Cherry & Kirsch Verrine
- Level:
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Medium
ELEMENT 1: CHERRY CONFIT
Ingredients: ELEMENT 1: CHERRY CONFIT
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3.7 ozSugar
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0.5 ozPectin nh
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10.6 ozRed cherry puree
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1.8 ozWater
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2.6 ozGlucose
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5.3 ozFrozen cherry
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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
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0.9 ozSugar
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1.8 ozEgg yolks
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1.8 ozMilk
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4.4 ozHeavy cream 35%
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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
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0.2 ozGelatin sheet
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3.5 ozWhole milk
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0.2 ozGlucose syrup
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6.6 ozHeavy cream 35%
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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.
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