Brandied Cherry Jellies with Coconut Bavarois and Chocolate Wafers

Name: Brandied Cherry Jellies with Coconut Bavarois and Chocolate Wafers
Cuisine: Australian
Ingredients: 40 g Dutch cocoa powder; 1 quantity Cherry Syrup; 90 g castor sugar; 30 Brandied Cherries, drained; 45 g liquid glucose; 185 ml Brandied Cherries liquid; 3 large egg yolks; 175 ml milk; 40 g shredded coconut; 45 g plain flour; 50 g dark couverture chocolate; 200 ml thick (45 per cent) cream, whipped; 1 Chocolate Fudge Cake; 1 gelatine leaf; 55 g unsalted butter; 1½ gelatine leaves; 110 g castor sugar

Preparation info

Difficulty
Complex

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.

Ingredients

1 Chocolate Fudge Cake
30 Brandied Cherries, drained
1 quantity

Oceania
Australia
Dessert

Method

Make the chocolate fudge cake as instructed. Wrap it in plastic film and store it at room temperature until ready to use.
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