Chocolate, Cherries, Nougat

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

To Finish

Remove the cherries from the cryovac bag and carefully slice them into thin discs. Put the cherry discs back into the juice until required.

Remove the dried cherry, nougat and caramelised almond chocolate bark from the refrigerator and use a sharp knife to cut it into thin strips.

To Plate

Place half a teaspoon of room-temperature chocolate ganache in the centre of each serving plate and spread out with the back of a spoon. Place 2 teaspoons of the vanilla custard cream on the ganache. Place a few strips of the chocolate bark on top of the cream. Top with a couple of teaspoons of the reserved cherry, nougat and caramelised almond mixture. Add a few discs of the compressed cherries. Layer with more room-temperature chocolate ganache, chocolate bark and cherry, nougat and caramelised almond mixture. Finish with a few more compressed cherry discs and a scoop of the chocolate cherry sorbet. Serve.

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