Recipe from L'École Valrhona, makes 30 desserts
ASSEMBLY: Use a spatula to spread 850g of Morello Cherry Compote on the COEUR DE GUANAJA Cake. Blast freeze. Cut out 16 x 2.5cm portions. Gently whip the BAHIBÉ Ganache, then using a piping bag with a St. Honoré nozzle, pipe 30g onto each cake base. Use a round nozzle to pipe tubes of Mascarpone Morello Ice Cream. Blast freeze and then cut into portions 16cm long. Place an acetate sheet onto a flat baking tray with a little oil. Place a little tempered couverture on the sheets and place another acetate sheet on top. Roll out the chocolate with a rolling pin smoothing the chocolate out towards the edges. Check the thickness. As soon as the couverture starts to set, mark out 16 x 2.5cm rectangles with the back of a knife. Leave to set for a few hours. Roll out some STRAWBERRY INSPIRATION between two acetate sheets and before it sets, cut out different sized hearts. Leave to set for a few hours. Spray them to create a velvety texture.
FINISHING: Place two dashes of Morello Coulis on a rectangular plate. Place the Cake/Compote/Ganache assembly on top. Add a dark chocolate decoration to each portion and then place the Ice Cream tube on top. Add two heart decorations to the top of the dessert.
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