ingredients

For the meringue

  • 75 g Ravifruit sour cherry
  • 15 g Sosa albumin powder
  • 35 g Caster sugar
  • 55 g Sosa glucose syrup

For the mousse

  • 500 g Ravifruit sour cherry
  • 300 g Elle&Vire Excellence whipping cream
  • 100 g Fruit meringue
  • 15 g Sosa bovine gelatine
preparation

Heat 1/3 of the purée then add in the gelatine to melt. Mix together with the remaining cold purée. In the meantime, heat the sour cherry purée, the Sosa Albuwhip, caster sugar and glucose in a bain-marie to 55° C. Whip in a stand mixer until the meringue has dropped to about 35° C. Add the cold purée to the lukewarm meringue then finish the mousse with the semi-whipped cream.

details

Store for up to 3 days at +4° C or 30 days at -18° C.

ingredients
  • 300 g Whole milk
  • 128 g Elle&Vire Excellence whipping cream
  • 85 g Whole eggs
  • 35 g Caster sugar
  • 205 g Abinao 85% dark chocolate
preparation

Bring the milk and cream to the boil. Combine the eggs mixed with the sugar then return to the heat and cook at 84–85° C. Pour the hot custard over the couverture and hydrated gelatine. Mix until the ganache is smooth and glossy. Pour and allow to crystallise.

details

Store for up to 3 days at +4° C or 30 days at -18° C.

ingredients
  • 60 g Whole milk
  • 65 g Kirsch
  • 475 g Valrhona Opalys 33% white chocolate
  • 6 g Sosa bovine gelatine
  • 400 g Elle&Vire Excellence whipping cream
  • 100 g Artisan mascarpone
preparation

In a small saucepan, heat the milk together with the kirsch and melt the hydrated gelatine in it. Pour the hot liquid over the melted couverture and mix well. Add the semi-whipped cream together with the mascarpone and pour into the moulds. Blast chill at -18° C.

details

Store for up to 4–5 days at +4° C or 30 days at -18° C.

ingredients
  • 130 g Sosa glucose syrup
  • 9 g Sosa fruit pectin NH
  • 130 g Caster sugar
  • 3 g Sosa Flaxfiber
  • 240 g Water
  • 450 g Ravifruit sour cherry
preparation

Heat the purée and water to 45° C. Add all the dry ingredients together and bake at 85° C. Let the frosting rest at +4° C before use. Use the frosting at 35° C.

details

Store for up to 7 days at +4° C or 30 days at -18° C.

ingredients
  • 500 g Ravifruit sour cherry
  • 105 g Caster sugar
  • 25 g Sosa 33De glucose powder
  • 17 g Sosa Dextrose
  • 2 g Sicilian carob seed flour
  • 185 g Water
preparation

Heat the water together with the dry ingredients to 85° C. Pour the hot syrup over the fruit purée and mix. Allow the base to rest for 8 hours then mix again to homogenise.

details

Storage: -18° C.

ingredients
  • 100 g Almond flour
  • 90 g BIO Grissini W 170 flour
  • 10 g Valrhona cocoa powder
  • 100 g Elle&Vire 84% extra-dry sheets of butter
  • 100 g Raw cane sugar
preparation

Combine all ingredients together in the bowl of the stand mixer. Mix with a K-whip until homogeneous. Coarsely crush then blast chill at -18° C.
Cook at 155° C for 15–18 minutes.

details

Storage: once cooked, store for 14 days at room temperature, for 7 days at +4° C or 30 days at -18° C.

Assembly and finishing

Place the frosted black cherry mousse in the centre of the plate. Plate the intense Abinao 85% cream along with the Opalys 33% mouse and Kirsch alongside. Finish the dessert with cocoa crumble and sour cherry sorbet. Stuff the brick pastry cylinders with Dulcey 35% Intense cream and lay alongside the apple tatin.
Finish off the dessert with a quenelle of cinnamon gelato.