The Black Forest

by | Oct 8, 2018 | Recipes

Cherry Sorbet

  • 335 g water
  • 140 g granulated sugar
  • 45 g dry glucose
  • 5 g sorbet stabilizer
  • 500 g Morello cherry puree
  1. Heat water in saucepot.
  2. Separately, mix together the sugar, glucose powder and stabilizer. When water reaches 115˚F/46°C, shear in the dry mix while whisking. Heat to 185˚F/85°C. Remove from heat and cool. Leave to mature for 3 hours minimum in refrigerator.
  3. Add the syrup into the puree. Blend well before placing in the ice cream maker.

Supreme

  • 160 g 35% cream
  • 180 g milk
  • 72 g egg yolks
  • 40 g granulated sugar
  • 375 g 62% Eureka Works
  • 260 g 35% cream
  1. Heat cream and milk to boil.
  2. Separately, whisk together yolks and sugar. Temper the hot cream mix into the yolks, while whisking.

Return to saucepot and cook to 176°F/80°C. Pour over chocolate in bain marie. Let sit a minute. Immersion blend to smooth. While blending, stream in heavy cream until smooth. Pour into shallow dish and refrigerate to cool.

Chocolate Biscuit

  • 250 g egg yolks
  • 250 g granulated sugar, divided
  • 75 g invert sugar
  • 225 g egg whites
  • 120 g cake flour
  • 60 g Cocoa Rouge
  • 75 g unsalted butter, melted
  1. Whip egg yolks, 190 g of the sugar and invert sugar until light.
  2. Separately, make a soft meringue with the egg whites and remaining 60 g sugar. Fold meringue into whipped yolk mix. Fold in sifted dry ingredients, followed by melted butter. Spread evenly in a parchment-lined ¼ sheet pan.
  3. Bake at 375˚F/190°C for about 20 minutes, until done.

Kirsch Foam

  • 10 g gelatin, bloomed
  • 240 g water, divided
  • 140 g granulated sugar
  • 190 g Kirsch
  • 120 g egg whites
  1. Bloom gelatin 50 g of the water.
  2. Heat remaining 190 g water with the sugar to 140˚F/60°C. Add bloomed gelatin mixture and cool to 80˚F/26°C. Add egg whites and kirsch, strain.
  3. Pour into 1L iSi siphon and activate with 3 chargers. Refrigerate.

Whipped Cream

  • 60 g 35% cream
  • ¼ Tahitian vanilla bean
  • Pinch of sugar

Whip cream, scraped vanilla bean and sugar in cold bowl with cold whisk to soft peaks.

Chocolate Crumble

  • 205 g all-purpose flour
  • 38 g Cocoa Rouge
  • 60 g granulated sugar
  • 3 g salt
  • 150 g cubed unsalted butter
  • 23 g egg yolks
  • 14 g 35% cream
  1. Combine all dry ingredients into a bowl with a paddle attachment. Add cubed butter and mix until butter is blended fully, and mixture appears crumbly. Add cream and yolks. Continue to mix until desired sized pieces have developed.
  2. Spread onto parchment-lined half sheet pan. Bake at 325°F/ 148°C for 20-25 minutes.

Cherry Fluid Gel

  • 150 g Morello cherry puree
  • 150 g black cherry juice
  • 35 g granulated sugar
  • 2.25 g agar agar
  • 10 g lemon juice
  1. Combine puree and juice into a small saucepan.
  2. Combine sugar and agar.
  3. Warm puree and juice slightly, then rain in agar/sugar mixture. Continue stirring until mixture begins to boil. Boil for 2 minutes while stirring. Pour into bain marie over an ice bath. As mixture begins to gel, blend with immersion blender. Allow to set in ice bath and blend once more until smooth.
  4. Use or store in refrigerator.

Assembly

  • Griottiones cherries
  • Maldon sea salt
  • Chocolate garnish

Place a rectangle of the cake on a plate. Pipe a large dollop of whipped cream next to it and a smaller dollop of Supreme a few inches away on the plate. Spoon some crumble on one end of the cake, letting it spill onto the plate. Spoon a couple of cherries on the plate. Top the cake with a quenelle of sorbet and garnish with chocolate décor. Spoon some of the fluid gel on the plate and garnish with the foam and a pinch of Maldon sea salt.

 


About the Author

Donald Wressel is the Corporate Pastry Chef for Guittard Chocolate Company.