Name: Edible Flavoured Stones
Cuisine: Australia
Ingredients: 175 g (6 oz) sour cherry purée (Boiron); 1 g (1/25 oz) gold strength gelatine leaves; ¼ vanilla bean, split and scraped; 20 g (¾ oz) desiccated coconut; 2 g (1/10 oz) gold strength gelatine leaves; 30 ml (1 fl oz) cherry brandy; 0.3 g (⅕0 oz) iota; 130 g (4⅔ oz) caster (superfine) sugar; 50 g (1¾ oz) white couverture chocolate, chopped; 200 g (7 oz) cocoa butter, finely chopped; 105 g (3⅔ oz) passionfruit purée (Boiron); 4 litres (140 fl oz /16 cups) liquid nitrogen; 160 g (5⅔ oz) cracked whole organic eggs; 30 g (1 oz) caster (superfine) sugar; fine sea salt; 0.1 g (½50 oz) xanthan gum; 70 g (2½ oz) coconut cream (Kara UHT); 70 g (2½ oz) cream (35% fat content); 10 g (¼ oz) yuzu juice; 40 g (1½ oz) white couverture chocolate, chopped; 95 g (3¼ oz) unsalted butter, softened; 3 g (1/10 oz) fine sea salt; 70 g (2½ oz) quality fresh whole milk; 1 g (1/25 oz) xanthan gum

Preparation info

Difficulty
Complex

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To make the Cherry Stone Filling

175 g (6 oz) sour cherry purée (Boiron)
30 ml (

Method

To make the Cherry Stone Filling

Mix the cherry purée, cherry brandy and sugar together in a bowl until the sugar dissolves. Add the xanthan and blend with a handheld blender for 5–7 seconds until it hydrates and thickens the purée. Refrigerate for 1 hour.