Sacher biscuit

Name: Sacher biscuit (Namelaka, Metaxa ice cream and morello cherry)
Ingredients: 125 g Couer de Guanaja chocolate; 50 g soft flour; 125 g egg white; 50 g butter; 180 ml egg yolk; 200 ml double cream, chilled; 2.5 g bronze gelatine; 100 ml whole milk; 215 g 50% Provence almond paste; 50 g Coeur de Guanaja chocolate; 75 g whole eggs; 105 g egg yolks; 65 g sugar; 5 g cocoa powder; 210 g soft butter; 275 g t45 flour; 185 g sugar; 8 morello cherries; Gold leaf (optional); Edible flowers; 225 g sugar; 750 ml milk; 250 ml cream; 100 ml Metaxa, 7 stars; 250 g morello cherries, de-stoned; 3 g agar; 60 g glucose; 105 g fondant

Namelaka, Metaxa ice cream and morello cherry

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Sacher biscuit

215 g 50% Provence almond paste
65 g sugar
105

Dessert
Vegetarian

Method

Sacher biscuit

Mix the softened almond paste and 65g sugar. Gradually liquify by adding egg yolks and whole eggs. Beat until a ‘ribbon’ forms and add the melted chocolate and butter. Whisk egg white while gradually adding the remaining sugar. Mix a small portion of the beaten egg white with the melted chocolate until smooth and light in texture. Incorporate