{Cherry Chocolate Verrines}
Verrines are so versatile! And these cherry chocolate verrines are incredibly delicious with their cherry jam and chocolate mousse, all topped with a chocolate soil.
Ingrediente
Cherry marmalade:
- 200 g cherry/ sour cherry puree
- 120 g cherries/ sour cherries (cut in half)
- 50 g white sugar
- 5 g pectin NH
- 1 g citric acid
- 2 g mint (finely chopped (optional))
Dark chocolate mousse (no gelatin):
- 120 g milk
- 70 g white sugar
- 55 g egg yolk
- 250 g dark chocolate70-75% (melted)
- 300 g heavy cream (whipped)
Chocolate soil:
- 200 g dark chocolate 60-70%
- 200 g white sugar
- 75 ml water
Instructiuni
Cherry marmalade:
- Mix the sugar and pectin.
- Heat up the cherry puree and fruits to 40C.
- Add the sugar and pectin and cook for 1 minute.
- Remove from heat and add the citric acid. Add the mint if you want to use any. It is totally optional.
- Pour in the verrine glasses and freeze.
Dark chocolate mousse:
- Heat up the milk in a pot.
- Mix sugar and egg yolk. Pour the milk over the egg yolk and return the pot back on low heat. Cook to 82C.
- Remove from heat and strain over the chocolate. Mix well with a blender.
- Allow the mixture come to 25-30C.
- Fold in the whipped cream.
- Pour into moulds over the marmalade and freeze.
Chocolate soil:
- Combine the sugar and water in a pot and boil until the sugar syrup begins to very slightly turn golden brown.
- Remove from heat and add the chocolate. Mix well. The sugar syrup will make the chocolate seize up and slightly burn into bits of chocolate that look just like soil.
- Cool down then spoon the soil over each verrine.
- Plant mint or edible flowers in each pot/verrine.
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!