Cerises Noires

Name: Cerises Noires
Prep time: 48 h
Total time: 48 h
Yield: Serves 6
Cuisine: Korean
Ingredients: 25 g caster sugar; 255 g whipping cream; chocolate decorations; 115 g cold water; 12 g finely ground hazelnuts; 18 g egg; 60 g unsalted butter, softened; 15 g egg yolk; 25 g cherry purée; 80 g whole milk; 36 g reserved gelatine mass; 115 g whole milk; 175 g caster sugar; 98 g glucose; 55 g unsweetened cocoa powder; 40 g whole milk; 18 g reserved gelatine mass; 23 g gelatine powder; 52 g Cacao Barry, Inaya (65%); 6 g cocoa nibs; 82 g reserved gelatine mass; 95 g cake flour; 12 g unsweetened cocoa powder; 38 g pitted cherries, chopped; 43 g Cacao Barry, Inaya (65%); fresh cherries; 70 g water; 40 g whipping cream; 40 g powdered sugar; 8 g corn starch

Preparation info

Serves
6

Difficulty
Complex
Ready in
48 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the shortbread

60 g unsalted butter, softened
40 g powdered sugar
95

Asia
Korea
Dessert
Microwave

Method

Step 1: Add the butter to the bowl of a mixer fitted with the paddle attachment and whip until creamy. Sift in the sugar, flour and cocoa powder and add the ground hazelnuts. Add the egg and mix well to combine. Spread the mixture 3mm out onto a tray. Place in the freezer for 1 hour. Preheat the oven to 160°C