THE SAINT SYLVESTRE n° 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 baking silicon mat with a metal frame of 60
x 40 cm and 4.5 cm high. Cook in a fan forced oven at 170°C
for approximately 20 minutes. Remove from oven and keep the
biscuit in the frame until cool.

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 refrigerator at 5°C.

In a saucepan, heat the bitter cherry puree, the juice and the
first 80 g of sugar. In a bowl mix together the starch and second
part of sugar 80 g and add to the warmed puree mixture. Boil
all ingredients together, adding the gelatin mass at the end,
mixing with a blender. Allow to cool and pour over the praline
crunch in the frame. Put the frame into the freezer.

Cook to 120°C the sugar, glucose and water. Pour over the
lightly whisked egg whites and allow to cool completely.
Make a crème anglaise with the milk, glucose, egg yolks and
scraped vanilla beans cooking to 85°C. Mix well with a blender
and allow to cool to 5°C. Mix together the anglaise with the
Marscapone cream and whisk on the mixer until well aerated.
Add the melted gelatin mass, then the Italian meringue and the
Cointreau®.

In the frame already prepared with the cooked sponge cake, the
praline crunch and the bitter cherry jelly, 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. With a chocolate spray gun,
pulverize the top with a mixture of white chocolate, cocoa
butter and red colouring. Decorate and cut into desired parts.
* Gelatine mass: For every 100g of 200 bloom gelatine powder, use six
times as much water (600g) to create 700g of gelatine mass. The simplest
method is to weigh out quantities of the prepared gelatine mass and
melt it in the microwave. Once prepared, store in the refrigerator and
use within 5 days.