THE SAINT SYLVESTRE #1

In a mixer, whisk the egg whites and add the sugar until firm.
With a plastic spatula, add the almonds, which have been
sieved together with the flour, then add the cherries (sieved
and chopped) and slightly warmed in a microwave oven. Spread
the sponge onto a frame of 20 x 20 cm and 4.5 cm high. Cook
in a fan forced oven at 170°C for approximately 14 minutes.
Remove from oven and keep the biscuit in the frame until cool.

In a bain-marie, melt the milk couverture chocolate to 35°C
and add the hazelnut praline. Fold through delicately the
crousticrepes. Spread a fine layer over the sponge cake inside
the frame and place in the freezer.

In a saucepan, heat the bitter cherry puree, the juice and the
sugar (1). In a bowl, mix together the starch and sugar (2), and add to the warmed puree mixture. Boil all ingredients together,
adding the gelatin leaves which have already softened in cold
water and drained. Allow to cool and pour over the praline
crunch in the frame. Put the frame into the freezer.

Make a crème anglaise with the milk, caster sugar, egg yolks
and ½ scraped vanilla bean cooking to 85°C. After removing the
vanilla bean, mix well with a blender and allow to cool to 5°C.
Mix together the cold anglaise with the Marscapone cream and
whisk on the mixer until well aerated. Add the gelatine which
have already softened in cold water, drained and melted in the
microwave, then the whipped cream and the Cointreau®.

In the frame already prepared with the cooked sponge cake
and the praline crunch, pour the bitter cherry jelly and place
into the freezer. Pour the Cointreau® perfumed Marscapone
Cream until the frame is full, smoothing over flat. Place into the
freezer to firm. Place the remaining mix into a piping bag with a
vermicelli nozzle and decorate the top of the frame. Set in the
freezer. Decorate and cut into desired parts.