Black Forest Gateau

Name: Black Forest Gateau
Ingredients: 100 g sour cherry purée; 10 g Kirsch; 1 g agar agar; 3 g gelatine; 300 g simple syrup; 27 g whole milk; 2 Tahiti vanilla pods; 280 g Alto El sol 65% dark chocolate; 112 g whipping cream; 600 g caster sugar; 120 g water; 160 g Alto El Sol 65% chocolate; 375 g whipping cream; 25 g glucose; 30 g caster sugar; 200 g fresh cherries; 250 g whipping cream; 1 Tahiti vanilla pod; 50 g Kirsch; 48 g softened butter; 2 g salt; 30 g cocoa powder; 74 g T55 soft flour; 96 g egg yolks; 72 g caster sugar; 168 g egg whites; 20 g icing sugar; 110 g whipping cream; 90 g sour cherry purée; 4 g gelatine

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Cherry Gel

100 g sour cherry purée
10 g Kirsch
1

Dessert

Method

Cherry Gel

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. Bring back to the boil, once boiling pour onto a silicone mat to set. Once set place into a Thermomix and blend to a smooth paste. Bag ready for use.