The Creations

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Morello cherry

Ponthier - New take on Black Forest Gâteau

Descriptive diagram

New take on Black Forest Gâteau

Soft chocolate biscuit

Extra bitter chocolate
Jivara chocolate
Butter
Egg whites
Sugar
Egg yolks

45g
45g
40g
80g
30g
26g

Melt the chocolates and butter in a bain-marie. Beat the egg whites with the sugar until firm. Add the egg yolks and delicately fold in the melted butter and chocolate mixture. Fill 6cm half-sphere flexipans. Bake at 145°C for 2 to 3 minutes (the biscuit must be barely cooked).

Cherry compote

PONTHIER cherry purée
Whole cherries
Invert sugar
Sugar
Pectin NH
Lemon juice

150g
150g
20g
50g
6g
10g

Heat the PONTHIER cherry purée with the whole cherries, lemon juice and invert sugar to 45°C. Combine the sugar and pectin, then add to the mixture. Bring to the boil.

Kirsch chantilly cream

Single cream
Mascarpone
Kirsh

250g
125g
15g

Whisk the 3 ingredients together gently.

Chocolate and cherry spread

Condensed milk
Invert sugar
Extra bitter chocolate
Hazelnut praline
Hazelnut paste
Sunflower oil
PONTHIER cherry purée

425g
50g
150g
175g
175g
75g
230g

Warm the milk and invert sugar and pour over the chocolate, hazelnut praline and hazelnut paste. Combine to a smooth emulsion then add the sunflower oil. Mix well and add the PONTHIER cherry purée.

Assembly

In a verrine, pour a layer of cherry compote then a layer of Kirsch chantilly cream. Top with the soft chocolate biscuit and ice with the chocolate and cherry spread. Garnish with pieces of chocolate crumble.