Ingredients
Dark chocolate Cremeux
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425g Whipping cream
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400g Milk
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90g Sugar
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180g Yolks
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200g Milk Chocolate
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500g Dark chocolate
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2 Leaves Gelatine
Cherry foam
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375g cherry puree
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375g whipping cream
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225g yolk
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150g sugar
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2 ¼ leaves silver gelatin
Sour cherry Granola
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115g Butter
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110g dark brown sugar
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85g honey
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10g vanilla extract
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170g oats
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65g pumpkin seeds
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10g orange zest
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3g ground cinnamon
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3g salt
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20g Freeze dried sour cherry
Moss Cake
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300g pureed spinach
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3 whole eggs
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230g caster sugar
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260g sunflower oil
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300g plain flour
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15g baking powder
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5g salt
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2 lemon zests
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10 ml lemon juice
Method
Dark chocolate Cremeux
- Bring to the boil, the milk and cream
- Mix the yolks and sugar together
- Make a liaison with the yolks and the cream
- Return back to the pan and cook to 85C
- Remove from heat and add the soaked gelatine, pass in to a bowl
- Melt the chocolate
- Make a ganache adding the anglaise in stages
- Cover and chill
Cherry foam
- Mix together the puree and cream in a saucepan
- Mix the yolks and the sugar together, soak the gelatin in ice water.
- Bring the liquid to the boil, pour 1/3 onto the yolks, mix and return to the pan.
- Cook as for anglaise to 84C remove from heat, add gelatin and pour onto a bowl on an ice bath.
- Once cool, pass and refrigerate.
- Pour in to a espuma, and charge twice, shake well
Sour cherry Granola
- Place the butter in a pan and cook to a nutty brown colour.
- Mix the beurre noisette with the sugar, honey and vanilla extract
- In a separate bowl mix the remaining ingredients except the cherries
- combine both of the mixes and spread onto a tray lined with silicone paper
- bake at 135c for approx. 45 minutes
- allow to cool before adding the crushed cherries
Moss cake
- Place the eggs, salt and sugar into a mixing bowl and whip to form a sabayon.
- Continue whisking and add the oil in a slow but steady manner, in the same way as when making mayonnaise.
- Sieve the flour and the baking powder then add to you above mixture in ¼ stages, fold each time making sure you have no lumps.
- Add the puree, lemon zest and juice and mix well
- Pipe in to greased flexi moulds
- And bake in a pre-heated oven at 170c for 15-20 minutes or when checked with a knife it is removed from the centre of the cake clean.
- Allow to cool.
To Assemble
- Pipe a small mound of cremeux, top with 3 whole griottine cherries
- Carefully pipe a larger mound of foam over the cremeux
- Garnish with the granola, broken moss cake and fresh cherry pieces