Recipe My sweet cherry

To prepare this dish

Ingredient list

Green anise chiffon cake

100 g grape seed oil
80 g Elle & Vire gourmet butter 82% FAT
12 g honey
216 g egg yolks
204 g egg whites
12 g powdered green anise
156 g T45 flour
36 g corn starch
2,4 g yeast
420 g egg whites
240 g sugar

Morello Cherry compote

800 g frozen morello cherries
5 g lemon peel
8 cloves
100 g Morello Cherry puree
8 g pectin NH
150 g sugar
2 g xanthan gum
49 g hydrated gelatine (7 g gelatine + 42 g water)
3 g citric acid solution
16 drops bitter almond flavouring

Milky Namelaka

110 g whole milk
60 g condensed milk (without sugar)
23 g hydrated gelatine (3.5 g gelatine + 21 g water)
143 g white chocolate
20 g cocoa butter
220 g Excellence Whipping Cream 35% FAT

Yogurt mousse

170 g milk
112.5 g sugar
1.5 g lemon zest
105 g hydrated gelatine (15 g gelatine + 90 g water)
40 g Sosa® yoghurt powder
375 g yogurt
750 g Excellence Whipping Cream 35% FAT

Pistachio & anise coating

88 g sugar
44 g water
120 g chopped pistachios
1 kg white chocolate
250 g cocoa butter
50 g grape seed oil
1.2 g fat-soluble yellow food colouring
0.8 g fat-soluble green food colouring
12 g anise seed, ground

Green sauce for spraying

300 g white chocolate
270 g cocoa butter
30 g concentrated butter
0.6 g fat-soluble yellow food colouring
0.4 g fat-soluble green food colouring
6 g green anise seed, ground

White chocolate crisps

QS dried cherry powder
QS white chocolate

Finishing touches

95 g neutral glaze
10 g liquid used to soak the cherries

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   Green anise chiffon cake

   In a food processor, blend the oil, butter, honey, egg yolks and egg whites (1) then sift and add the flour, green anise powder, starch and baking powder. Whisk the egg whites (2) with the sugar. Incorporate into the first mixture. Spread the cake onto a Silpat® using a frame which will be removed prior to baking. Bake at 150 °C for 30 minutes, then immediately set out onto a wire rack.
2. 2

   Morello Cherry compote

   Coarsely chop the frozen Morello cherries in a food processor. Next, boil them for 5 minutes and then retrieve the juice to infuse the lemon zest and cloves. Strain through a fine sieve. Add the Morello cherry puree and heat to 40 °C, add the pectin NH mixed with 2/3 of the sugar and bring everything to a boil. Mix the Xanthan with the 1/3 of the remaining sugar and incorporate into the puree. Blend. Add the Morello cherry pieces and bring back to a boil for 3 minutes. Add the hydrated gelatine, bitter almond flavouring and the solution of citric acid. Pour directly over the cake in a 1/2 frame. Freeze. Use a cutter to cut out rounds of 5.5 cm in diameter

3. 3

   Milky Namelaka

   Boil the milk with the condensed milk, melt the hydrated gelatine into this mixture and pour over the white chocolate and cocoa butter. Blend. At 40 °C, add the cold cream, then blend, and refrigerate.
4. 4

   Yogurt mousse

   Boil the milk, sugar and lemon zest, leave to infuse for 3 minutes with the lid on, then add the yoghurt powder and melted gelatine. Pour the hot mixture through a fine sieve to loosen the yoghurt, then with the mixture at 30 °C, incorporate the whipped cream.
5. 5

   Pistachio & anise coating

   Boil the water and the sugar and heat to 117 °C, then add the hot chopped pistachios and crumb together. Melt the white chocolate and cocoa butter, add the oil and blend with the colourings and add the green anise seeds.
6. 6

   Green sauce for spraying

   Melt the white chocolate, cocoa butter and concentrated butter, then add the food colourings and blend, next infuse the ground green anise seeds and pass
   through a fine sieve.
7. 7

   White chocolate crisps

   Dust a strip of clear plastic sheet with a fine sprinkling of dried cherry powder.
   Pipe tempered white chocolate into circles of different diameters (0.5 to 1 cm).
   Sprinkle once again with dried cherry powder. Cover with a second strip of clear plastic sheet and press down to flatten.
8. 8

   Assembly

   Pipe 50 g of yogurt mousse into each round Silikomart® (SF127) mould, ensuring that the edges are well lined. Arrange the insert and smooth over. Pipe 12 g of yogurt mousse into each Silikomart® (SF164) mini-pillow mould, then pipe 8 g of Namelaka and smooth over. Place in the blast chiller
9. 9

   Finishing touches

   Spray a thin layer of clear glaze mixed with 10% water onto the round and minipillow moulds. Mist with the green sauce. Pour 33°C melted pistachio & anise
   coating into 1/3 of the base of each round mould, and scrape the bottom. Pipe in the whipped Namelaka using a 4 mm plain nozzle and arrange the misted mini-pillow moulds. Decorate in a cone with white chocolate pastilles and cherry glaze pearls.

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