Cherry by Ashutosh Gairola

Executive Pastry Chef, La Quinta Resort & Club, Curio Collection by Hilton

Cherries are a delightful fruit—sweet, tart, and vibrant. Their versatility makes them perfect for a range of flavors and textures. This dessert highlights the natural sweetness of cherries, complemented by the rich, toasty notes of Valrhona Blond® Dulcey chocolate.

Cherry Compote Insert

• 180 g The Perfect Purée Cherry Purée
• 60 g invert sugar
• 8 g pectin NH
• 110 g granulated sugar
• 10 g lemon juice, freshly squeezed
• 250 g fresh cherries, halved

1. In a saucepan, heat the cherry purée and invert sugar to 30°C (86°F).
2. In a separate bowl, mix the pectin with the granulated sugar to prevent clumping.
3. Add the pectin mixture to the warm purée and bring to a boil.
4. Cook for 1 minute.
5. Remove from heat, then stir in the lemon juice and fresh cherries.
6. Fill semi-sphere silicone molds with 20 g of compote each.
7. Freeze until firm.
8. Unmold and reserve in the freezer until ready to use.

Valrhona Dulcey Chocolate Mousse

• 12 gelatin sheets
• 561 g whole milk
• 510 g egg yolks
• 75 g granulated sugar
• 1,161 g Valrhona Blond® Dulcey 35% chocolate, chopped
• 1,350 g heavy cream, whipped to soft peaks

1. Soak the gelatin in ice water until it is softened.
2. Squeeze out excess water and set aside.
3. In a saucepan, bring the milk to a boil.
4. In a mixing bowl, whisk together the egg yolks and sugar.
5. Gradually pour in the hot milk while whisking to temper the mixture.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 180°F (82°C).
7. Strain the mixture, then stir in the softened gelatin until it is fully dissolved.
8. Add the chopped Dulcey chocolate and stir until it is smooth.
9. Let cool to 86°F (30°C)  before folding in the whipped cream.

Red Mirror Glaze

• 110 g silver gelatin sheets
• 625 g water
• 1,125 g granulated sugar
• 1,125 g glucose syrup
• 1,125 g Valrhona Ivoire 35% white chocolate, chopped
• 800 g sweetened condensed milk
• 450 g Valrhona Absolu Cristal Neutral Glaze
• 10 g red food coloring

1. Soak the gelatin in ice water until softened.
2. Squeeze out excess water and set aside.
3. In a saucepan, bring the water, sugar, and glucose syrup to  217°F (103°C).
4. Remove from the heat and stir in the softened gelatin.
5. Pour the hot syrup over the chopped white chocolate, and stir until smooth.
6. Add the condensed milk and neutral glaze, mixing well.
7. Using a hand blender, emulsify the glaze while adding the red food coloring.
8. Strain the glaze to remove air bubbles.
9. Cool to 95°F (35°C)  before using.

Hazelnut Streusel

• 110 g hazelnuts, finely ground
• 90 g all-purpose flour
• 90 g brown sugar
• 100 g unsalted butter, softened

1. Preheat oven to 356°F (180°C).
2. In a stand mixer fitted with a paddle attachment, mix all ingredients until a crumbly texture forms.
3. Line a baking tray with parchment paper.
4. Spread the streusel mixture evenly over the tray.
5. Bake for 12 minutes, or until it is golden brown.
6. Let cool completely before use.

Cherry Gel

• 200 g cherry purée
• 30 g granulated sugar
• 2 g agar agar

1. In a saucepan, combine all ingredients and bring to a boil.
2. Remove from the heat and refrigerate for at least 4 hours.
3. Once set, blend until completely smooth and transfer to a piping bag.

Assembly

• Fresh berries
• Edible flowers

1. Pipe a layer of Dulcey mousse into a cherry-shaped silicone mold.
2. Insert a frozen sphere of Cherry Compote in the center.
3. Cover the compote with additional mousse to fill the mold.
4. Freeze until it is completely firm.
5. Unmold and glaze with the Red Mirror Glaze at 95°F (35°C).
6. Attach a chocolate stem to the top of each glazed cherry.
7. Splash some of the Cherry Gel onto the serving plate using a spoon for a natural effect.
8. Place the glazed cherry dessert in the center of the plate.
9. Spoon a portion of the Hazelnut Streusel beside the cherry.
10. Garnish with fresh berries and edible flowers as desired.

Photos by Ashutosh Gairola

(This recipe appeared in the Summer 2025 issue of Pastry Arts Magazine)