Dessert in glass

I. COMPOSITION

• Cherry compote
• Chocolate almond biscuit
• Dark chocolate mousse
• Whipped vanilla cream
• Chocolate crumble
• Chocolate decoration

II. CHERRY COMPOTE

• 265 g Sour cherries (frozen)
• 107 g Orange juice
• 27 g Sugar (1)
• 3 g Cinnamon stick
• 3 g Star Anise
• 27 g Sugar (2)
• 1 g Xanthan gum
• 5 g Gelatin
• 25 g Water

METHOD

1. Soak the gelatin powder in the cold water.
2. Defrost and cut the cherries.
3. Bring the juice from the cherries, orange juice, sugar(1), cinnamon and star anise to a boil.
4. Combine the Xantham gum and sugar(2).
5. Mix well and boil the mixture again. Remove from the heat and add the gelatin.
6. Add the small cherries and mix well.
7. Let the compote cool down before using. (15 grams compote per glass)

III. CHOCOLATE ALMOND BISCUIT

Recipe for one baking tray 60x40cm

• 250 g Whole egg
• 35 g Sugar (2)
• 175 g Almond Powder
• 28 g Flour
• 28 g High fat Cocoa powder
• 38 g Butter
• 145 g Egg white
• 175 g Sugar (1)
• 2 g Salt

METHOD

1. Beat the egg white and the sugar (1) until stiff.
2. Separately beat the whole egg, sugar (2) and almond powder.
3. Add the melted butter to the almond powder mixture.
4. Combine the almond mixture and the stiff egg white with a spatula.
5. Add the flour, salt and High fat Cocoa powder. Mix the batter well.
6. Spread the batter on a baking tray and bake at 215°C.
7. Use a 4 cm round cutter to cut out biscuits.

IV. DARK CHOCOLATE MOUSSE 72%

• 40 g Pasteurized egg yolk
• 40 g Sugar
• 15 g Water (2)
• 2 g Gelatin
• 10 g Water (1)
• 80 g Whole milk
• 80 g Sensation 72 Belgian dark couverture chocolate
• 240 g Cream

METHOD

1. Soak the gelatin powder in the cold water (1)
2. Boil the sugar and water (2) to 120°c.
3. Make a pâte á bombe with the egg yolk and boiled sugar.
4. Whip the cream until it firms up lightly.
5. Bring the whole milk to a boil and add the gelatin.
6. Add the dark chocolate and let it completely dissolve.
7. Let the mixture cool down to 35°c.
8. Combine the pâte á bombe and the chocolate mixture.
9. Add the cream to the mixture and stir until well combined.

V. WHIPPED VANILLA CREAM

• 360 g Cream
• 77 g Whole Milk
• 4 g Vanilla pods
• 3 g Gelatin
• 15 g Water
• 123 g Obsession 30 Belgian white chocolate

METHOD

1. Combine gelatin powder with the water.
2. Heat up the cream, whole milk and vanilla to 40°c temperature.
3. Melt the gelatin in a microwave and combine with the cream.
4. Melt the white chocolate to 40°C.
5. Mix the cream (in three parts) with the chocolate mixture and stir well.
6. Chill the mixture for 24 hours before using.
7. Whip the cream until firm.

VI. CHOCOLATE CRUMBLE

• 90 g Butter
• 90 g Brown sugar
• 90 g Almond powder
• 1 g Salt
• 75 g Flour
• 15 g High fat Cocoa powder
• 3 g Orange zest

METHOD

1. Mix the salt, flour, orange zest, almond powder and brown sugar.
2. Cut the butter into pieces and mix with the sugar.
3. Add the flour and cocoa powder and mix well.
4. Cool the dough.
5. Press the dough through a rack (square 5×5 mm)
6. Crumble the dough by hand.
7. Bake the crumble at 170°C.