Recipes
Mix the softened butter with the salt, icing sugar, ground almonds, eggs, cocoa powder and 120 g of flour. When the mixture is well combined, add the remaining flour. Refrigerate then roll out to a thickness of 1.5 cm and cut into 4.5 x 4.5 cm squares. Bake in the oven at 160°C for 6 minutes.
Mix the almond paste with 8 g of sugar and thin with egg yolk and egg, adding one at a time, then whisk to ribbon stage. Whisk the egg white with 8 g of sugar. Melt the cocoa paste and butter. Mix part of the egg whites with the melted cocoa paste and butter until smooth. Add to the almond paste. Add the sifted dry ingredients and then the remaining egg white. Spread out to a thickness of 0.5 cm. Bake in the oven at 180°C for 2 to 5 minutes. Cut into 3 x 3 cm squares.
Soften the gelatine. Bring the milk and sugar to the boil and add the gelatine. Pour 1/3 of the hot liquid onto the chocolate and stir until smooth. Add the remaining liquid. When the chocolate mixture reaches 35°C, fold in the frothy whipped cream. Pour into 4 x 4 cm square moulds, add the biscuit sponge. Freeze.
Melt the ingredients together. Spray the coating on when it reaches 40°C.
Finely chop the cherries to make the jam. Heat the cherries and syrup to 50°C then add the combined pectin and sugar. Bring to the boil and cook for a further 5 minutes. Cool. Add to the hollow part of the mousse.
Cut out chocolate half moons using a 2 cm pastry cutter. Place the cherry pieces on top of the amarena cherry jam, decorate with chocolate and gold leaf and, just before serving, position on top of the cocoa shortbreads.
