Black Forest Gateau

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Preparation info
    • Difficulty

      Complex

Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Cherry Gel

  • 100 g sour cherry purée
  • 10 g kirsch
  • 1

Method

Cherry Gel

  1. Bring the cherry purée and the kirsch to the boil, mix the agar agar and the icing sugar together, gradually pour into the boiling liquid and whisk well.
  2. Bring back to the boil, once boiling pour onto a silicone mat to set.
  3. Once set place in a Thermomix and blend to a smooth paste. Bag rea