Brandied Cherry Jellies with Coconut Bavarois and Chocolate Wafers

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

One of my favourite obsessions is to dream up adult versions of the popular sweet treats and memories of childhood. My work takes those basic flavours, gives them a highly refined and sophisticated application and introduces grown-up textures and flavours to seduce our palates. This is my interpretation of the Cherry Ripe chocolate bar.



  1. Make the chocolate fudge cake as instructed. Wrap it in plastic film and store it at room temperature until ready to use.
  2. To make the coconut bavarois, infuse the shredded coconut in the milk over a low heat until simmering point is reached. The lower the heat, the less the milk will reduce and the more flavour will be extracted from the coconut - infusing for