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Makes 24 desserts
Recipe Step by Step
Illanka Cream Mix
740g crème anglaise
360g ILLANKA 63%
Morello Cherry Confit
540g Morello cherry pulp
270g Frozen whole pitted Morello cherries
140g Glucose DE 38/40
140g Caster sugar
15g Pectin NH
Viennese Cocoa Biscuit
120g Egg yolks
310g Whole egg
240g Caster sugar
190g Egg whites
80g Caster sugar
80g French white pastry flour
80g CACAO POUDRE
Absolu Cristal Morello Cherry Gel
100g Morello cherry pulp
200g ABSOLU CRISTAL NAPPAGE NEUTRE
Golden Morello Cherry Absolu Glaze
210g ABSOLU CRISTAL NAPPAGE NEUTRE
20g Glucose DE 38/40
SQ Water-soluble red strawberry food colorant
SQ Gold Sparkling Powder
Assembly and finishing
Make the biscuit and spread it into two 60 x 36cm trays.
Bake at 445°F (230°C) for approx. 5 minutes. Freeze.Spread out 500g of Morello cherry confit per biscuit.
Store in the freezer.
Spread 500g of cream mix onto the Morello cherry confit. Freeze.
Once it has frozen, cut out 24 strips with a width of 3.5cm and length of 36cm.
Make the Morello cherry gel and store it in the refrigerator.
Heat up the Absolu glaze and soak the cherries.
Stick on 2 Dark Teardrops for Garnishing Desserts by Valrhona so that they form a heart shape.Add the Morello cherry Absolu gel using a droplet-shaped stencil. (See photo).
Put the biscuit strips in the refrigerator for a few minutes, then roll them around the teardrops.
Place the heart-shaped biscuit in the center of the plate.
Put 3 cherries on the plate along with a few sprinklings of gold leaf. (See photo).
Finish off with your own Customized Logo Decoration.