2 egg whites (60 g)
30 g caster sugar
2 egg yolks (40 g)
15 g cocoa powder
Total weight: 145 g
Step
In a mixer, use the whisk attachment to whip the egg whites
with the caster sugar to soft peak consistency. With a maryse,
gently add the egg yolks and then the sifted cocoa powder.
Using a pastry bag fitted with a tip number 8, place in 16 cm
diameter circle. Cook in a convection oven at 180°C for about
10 minutes. Set aside for assembly
2. COINTREAU® BAVAROISE
Ingredients
30 g full-fat milk
1 egg yolk (20 g)
20 g caster sugar
½ vanilla pod
25 g Cointreau® 40%
2 gelatine leaves (4 g) 200 blooms
80 g whipped cream
Total weight: 179 g
Step
Make a custard: heat milk with the ½ vanilla pod, split and
scraped. Remove the vanilla pod, pour the boiling milk over the
white mixture egg yolks and caster sugar. Cook to 85°C. Allow
to cool slightly and then add the Cointreau® and gelatine
which have already softened in cold water and drained. Smooth
with a blender. Let the custard cool to 30°C and then fold in
the whipped cream. Place in 16 cm diameter mould (about
160 g) and sprinkle each one with 60 Griottines® Cointreau®.
Place in the freezer
3. CHOCOLATE MOUSSE
Ingredients
50 g caster sugar
20 g water
3 egg yolks (60 g)
1 whole egg (50 g)
140 g dark couverture chocolate (72%)
175 g whipped cream
Total weight: 495 g
Step
Make a sabayon: cook the sugar and water. Add in a thin stream
to the egg yolks and whole eggs as they are beating. Continue
whipping as it cools. Mix some of the whipped cream into the
chocolate (melted to 40°C), then add the sabayon and finally
the rest of the whipped cream. Use directly.
4. MORELLO CHERRY DECORATION
Ingredients
40 g Morello cherry purée
10 g corn starch
20 g abricot or apple jelly
Total weight: 70 g
Step
In a saucepan, heat the cherry purée to 40°C, add the corn
starch and bring briefly to the boil. Stir in the jelly. Set aside for
the assembly and finishing stage.
5. DARK CHOCOLATE ICING
Ingredients
45 g water
160 g caster sugar
120 g whipping cream
60 g glucose
45 g cocoa powder
30 g caster sugar
5 gelatin leaves (10 g) 200 blooms
Total weight: 470 g
Step
In a saucepan, cook the water and caster sugar to 120°C. Heat the cream, glucose, cocoa powder and caster sugar to 40°C. Pour the cooked sugar into the second mixture. Smooth with a blender and add the gelatine which have already softened in cold water and drained. Refrigerate overnight. The following day, heat the glaze to 35°C and let cool to 30°C before use.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
In a 18 cm diameter, 4.5 cm high circle, place the flourless chocolate sponge in the bottom. Cover with chocolate mousse, add the
frozen Cointreau® and Griottines® Cointreau® disc. Smooth with the remaining chocolate mousse. Place in the freezer. Unmould the dessert, glaze with the dark chocolate icing, finish with the chocolate decoration* and dots of the cherry coulis.
* Chocolate decoration: Melt dark chocolate to 32°C, place in a paper cornet and draw threads on a plastic sheet. Put in the freezer for around 10 minutes, then take off with caution.
