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Black Forest Cherry Pie

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients

CHERRY JAM
1000g Tk sour cherries
300g jam sugar
200g sugar
vanilla sugar

CHERRY ICE-CREAM
500ml of milk
500ml cream
12 egg yolks
3 g of super red rose
1 pinch of salt
120g cane sugar
1 vanilla pod
600g cherry jam

CHERRYGEL
1000g cherry jam
8g agar agar

CHERRY MOUSSE
250g cherry gel
2 gelatin
100g yoghurt 10%
250ml cream
5 cl of kirsch

CHOCOLATE BUISQUIT
3 eggs
100g sugar
50g of flour
50g cocoa
Pinch of salt
1 Tl baking powder

CHERRY JELLY
80g cherry puree
50g of glucose
20g of kirsch
Half sheet gelatine
1 g agar agar

CHERRY STALK
80 g of powdered sugar
80g of flour
80ml of milk
1 egg white
Green food color

CHOCOLATE TREES
200g chocolate
20g cocoa butter

CHOCOLATE SPRINKLES
100g of flour
25g vanilla pudding
25g cocoa
54g brown butter
54g sugar
3g Fleur de Sel
64g roasted ground hazelnuts.

Cherry jam
Boil in the Thermomix, cook for 3 minutes and pass
 
Cherry ice-cream
Make ice mass. Allow to cool and then work in the cherry jam.
 
Cherrygel
Cook for at least 3 minutes, allow to cool, mix
 
Cherry mousse
Mix gel with yoghurt and kirsch. Dissolve gelatin, work under. Whip in cream, fold in. Fill in molds and freeze. An hour before serving in 75%, tempered chocolate dunk and defrost.
 
Chocolate buisquit
Beat eggs, sugar, pinch of salt until foamy. Sift flour, baking powder, cocoa and carefully. Bake 140 degrees in the ring for 14 minutes.
 
Cherry jelly
Take the ground from the Buisquitform for the jelly.
Simmer puree, sugar, kirsch, agar agar for at least 3 minutes, add gelatine and pour through a sieve onto the cake topping and let it solidify.
 
Cherry stalk
Mix everything together, and dressage stems. Bake 110 degrees for 10 minutes.
 
Chocolate trees
Temper and strain trees on a plate with cocoa. Top again with cocoa dust and into the freezer until use.
 
Chocolate sprinkles
Knead into breadcrumbs and bake at 140 degrees for 25 minutes
 
Chocolate mousse
Dissolve 4 sheets of gelatine
Smooth with 60g coffee
Temper 200g Piura Porcelana Original Beans
Add and stir until smooth
Beat 5 egg yolks with 30g sugar, then beat until cold
Beat 5 egg whites with 50g sugar
Beat 125ml whipped cream until stiff.
Then fold in the egg yolk, then the cream and then the egg whites.
 
Freeze in small semicircular molds, just before serving, put two halves together and dip them in cherry jam.
 
In addition, some sweetened whipped cream with vanilla sugar and sour cherries in Kirschwasser inserted.
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