Chocolate & Cherries

Preparation time: 30 minutes

Cooking time: 30 minutes
Serves 4
Chocolate Crumb
90g plain flour
60g caster sugar
10g cocoa powder
30g unsalted butter
Chocolate Fondant
160g x 64% dark chocolate
25g unsalted Butter
25g caster Sugar
100g egg whites
10g pasta flour
Cherry Panna cotta
70ml double cream

70ml whole milk

60ml cherry puree
40g caster sugar
2.2g Gold leaf gelatine
12 x cherries, halved with stones removed
Cherry Tuille
180g Fondant
80g Glucose
80g White chocolate
200g Freeze dried cherries
Cherry discs Macerated
10 fresh cherries (sliced either side of the stone)
100g Caster Sugar
100ml Water
Cherryade
200g Morello Cherry Puree
100ml water
40g caster sugar
Cherry Gel
50ml Water
100g Morello Cherry Puree
1g Agar
Chocolate Crumb
1) Mix flour, sugar, butter and cocoa powder in a bowl to make a
crumble
2) Cook in the oven at 90c till dry and crumbly (15-20 minutes)
Chocolate Fondant
1) Melt the chocolate and butter in a bain marie
2) Mix the sugar and 50g egg whites in a Thermomix on speed 5 for 2
minutes
3) Slowly add the reamining egg whites to the sugar and egg mixture
and mix well on speed 5 for 2 minutes
4) Add the chocolate and butter mix to the egg and sugar mixture and
mix well in the Thermomix at speed 5 for 2 minutes
5) Add the pasta flour and mix well in the Thermomix at speed 5 for 2
minutes
6) Put the mixture into a piping bag and pipe into 5cm metal rings
lined with greaseproof paper
Cherry Panna cotta
1) Put the cream, milk, sugar and cherry puree in a pan and bring to
the boil
2) Soak the gelatine in 200ml cold water until soft (about 5 minutes)

3) Add to the cream mixture and mix well

4) Pass the mixture through a fine sieve into a mixing bowl and allow it
to set in the fridge for 1 hour
5) When set use this to fill the cherry halves.
Cherry Tuile
1) Heat fondant and glucose in a pan to 155c
2) Remove from heat and quickly stir in white chocolate as soon as it
reaches 155c
3) Pour onto a non-stick baking mat and leave to cool for 10 minutes
4) Blitz to a fine powder in a Thermomix at full speed for 1 minute
5) Sieve onto a non-stick baking mat and shape
6) Bake in the oven for 3-4 minutes at 200c
7) Finish by blitzing the freeze dried cherries in a Thermomix at speed
10 for 10 seconds, until they make a powder
8) Sieve the powder over the tuiles
Cherry discs Macerated
1) Boil the sugar and water together
2) Add the cherry discs
3) Leave to cool in the syrup
Cherryade
1) Heat sugar and water
2) Mix with the cherry puree
3) Remove from heat and cool to 5c
4) Transfer to an espuma gun and charge with 2 N20 chargers (fizzy)
5) Serve in a shot glass
Cherry Gel
1) Heat water and puree
2) When simmering, whisk in the agar and reboil
3) Chill in the blast chiller for 20 minutes
4) When set, blitz until nice and shiny
5) Transfer to a piping bag
6) Pipe dots of gel on the plate
Plating up
1) Put the chocolate fondant in the oven for 5 minutes at 200c
2) While the fondant is cooking decorate the plate
3) Do a diagonal line of chocolate crumb
4) Add blobs of cherry gel randomly on the line
5) Place the macerated cherries randomly on the plate
6) Add the cherries filled with panacotta to the plate randomly
7) Add the cherry tuilles to the plate
8) When the chocolate fondant is cooked place in the middle of the line
of chocolate crumb
9) Finish by filling a shot glass with cherryade