Cherry-shaped entremet: cherry insert, white chocolate tarragon whipped ganache, cocoa butter shell and red mirror glaze
Bruno Albouze · ♥ 14.1K likes · 615.5K views · 7 min video
Timestamp
Ingredients
Method
Techniques
- fresh cherries
Pit the cherries with a cherry pitter, cut each into 8 pieces and divide into two equal portions.
Saute half the cherries in a hot pan with a drizzle of olive oil about 2 minutes on high heat; flambé with kirsch.
- olive oil
- kirsch
- corn syrup
- sugar
- pectin
- cornstarch
- tart cherry juice
Reduce the heat, add corn syrup, sugar, pectin and cornstarch and cook 2 minutes more; add the tart cherry juice and stir.
- lime zest
Fill a mini demi-sphere silicone mold and freeze completely; unmold onto a frozen tray and join two halves into 1 oz (30 g) spheres; return to the freezer.
- gelatin
- cold water
- white chocolate
- fresh tarragon
- cream
Soak the gelatin in cold water; melt the white chocolate; infuse chopped tarragon in hot cream, covered, about 20 minutes.
- kirsch
Pass the cream over the chocolate, mix in kirsch and the gelatin, blend well and chill completely.
Fill each mold cavity halfway, set a frozen cherry insert in the center and cover completely with more mousse to the top; freeze overnight.
For the shell glaze, mix melted cocoa butter and chocolate one-for-one.
- 1 parts cocoa butter
- 1 parts chocolate
- sugar
- corn syrup
- water
For the mirror glaze, cook sugar, corn syrup and water to 218F; mix in gelatin, condensed milk, vanilla and chocolate; pass through a fine sieve and chill overnight.
- gelatin
- condensed milk
- vanilla
- chocolate
- dark chocolate
Blend room-temperature dark chocolate in a food processor to a paste and shape into stems, reprocessing briefly if it hardens; brush with gold powder if desired.
Immerse each frozen cake in the white chocolate coating glaze at 113F / 45C, rotating so it sets in a few seconds.
Once set, dip into the red cherry mirror glaze at 96F; remove the skewers and insert the chocolate stems.