Recipe The cherry under the cake

To prepare this dish

Ingredient list

Morello Cherry Compote

45 g sugar
6 g pectin NH
150 g cherries pitted
250 g Morello Cherry puree

Cake

60 g eggs
75 g sugar
58 g T55 flour
2 g baking powder
40 g Excellence whipping cream 35% fat
25 g Elle & Vire gourmet butter 82% fat

Shortbread biscuit

150 g Elle & Vire gourmet butter 82% fat
100 g icing sugar
3 g fine salt
60 g eggs
275 g T55 flour
8 g baking powder

Light and Fluffy Vanilla Mousse

30 g gelatin mass (5 g gelatin powder 200 bloom + 25 g water)
440 g Excellence whipping cream 35% fat
100 g Excellence whipping cream 35% fat
60 g sugar
1 vanilla pods

Morello Cherry Glaze

400 g Morello Cherry pulp
20 g sugar
4 g pectin NH

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Morello Cherry Compote

   Mix the sugar and the pectin, then sprinkle over the cherries and the puree. Simmer gently to stew the cherries. Bring to the boil. Pour 12 g of the mixture into each 3 cm diameter hemispherical mould and freeze. Refrigerate the remaining compote.

2. 2

   Cake

   Beat the eggs and sugar, then divide into two halves, mix the first half with the flour and baking powder, then add the cream. Mix the second half with 42°C melted butter. Next, combine the two mixtures. Pour 20 g of cake batter into each 5 cm diameter hemispherical silicone mould. Bake at 160°C for 15 minutes. Once cooled, remove from the mould and scoop out the centre of the cake, then fill in with the remaining Morello cherry compote. Freeze.

3. 3

   Shortbread biscuit

   Soften the butter, then add the icing sugar, salt, eggs, flour and baking powder. Mix, but do not thicken. Cover with cling film and set aside in the refrigerator. Roll out to a thickness of 3 mm, and then cut out 5 cm diameter fluted edge circles with a centre perforation. Bake on a perforated baking sheet at 165°C for 12 minutes. Store in an airtight container.

4. 4

   Light and Fluffy Vanilla Mousse

   Soak the gelatine in the water. Whip the cream (1). Heat the cream (2) with the vanilla pod and the sugar to 70°C, then add the gelatine. When the temperature is 50°C, combine with the whipped cream. Pipe 8 g of mousse into each 5 cm diameter hemispherical mould. Place a hemisphere of Morello cherry compote and fill to the top with mousse and smooth. Carefully arrange a frozen cake piece on top. Freeze this sphere.

5. 5

   Morello Cherry Glaze

   Mix the sugar and the pectin NH and sprinkle over the Morello cherry pulp. Bring to a boil and simmer for two minutes. Cool to 40°C before glazing. If necessary, add a little water to correct the fluidity.

6. 6

   Assembly

   Using a wooden toothpick, soak the spheres in the Morello cherry glaze (cake at the bottom), then arrange on top of a shortbread round. Decorate with a little chocolate stick.

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