Decoration on theme Black cherry mousse Marbled neutral gelatine Black cherries drowned in the mousse Roulade soaked in bergamot orange syrup Black cherry mousse RECIPES INGREDIENTS Amounts required for ten single-portion desserts that are Ø 5 cm, h 4 cm MOUSSE • Fresh cream with 35% fat content 1000 g A • Italian meringue 300 g B • Black cherry flavour paste 100 g C • Sheet gelatine 10 g D • Juice of one lemon E RECIPE AND ASSEMBLY Prepare the moulds by cutting thin disks of sponge cake or roulade with a circle cookie cutter. The disks need to be the same diameter of the single-portion mould. Protect the inner edge with some acetate cake collar of the same height as the mould. Wet the sponge cake with a sugar syrup flavoured with a bergamot infusion. In a bowl, mix the black cherry paste and lemon juice together. Add the sheet gelatine that has been previously rehydrated in cold water then melted in the microwave. Gently incorporate the Italian meringue into the mix. Whip the fresh cream to soft peaks in the stand mixer. Add the whipped cream to the rest of the ingredients, one spoon at a time making sure to not deflate the mixture. Quickly portion the semifreddo into the moulds remembering to “drown” in the middle of the semifreddo some black cherries that have already been drained from their juice. Place the moulds in the blast freezer until completely hardened. SUMMARY • In a bowl combine E + C • Rehydrate D and add to mixture • Incorporate B • Whip A in a stand mixer and add to the rest of the ingredients • Portion into the moulds while adding the black cherry insert DECORATION • Once the mousse has hardened, cover with thin layer of neutral gelatine and marble as desired • Remove the single portions from the moulds using the dedicated extractor tool • Place on small trays and proceed to decorate based on the occasion 54
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