Sachertorte
- 65 g Hédène rosemary honey
- 215 g almond paste 50%
- 105 g egg yolk
- 75 g eggs
- 125 g beaten egg whites
- 5 g flour
- 25 g de cocoa powder
- 50 g dark chocolate
- 50 g butter
Roasted cherries
- 20 big Summit cherries
- 15 g butter
- 15 g Hédène rosemary honey
- 15 g Couderc cherries cream
Stewed cherries
- 150 g summit cherries
- 20 g butter
- 10 g sugar
- 1 lemon juice
- 10 g Couderc cherries cream
Cherry ravioli
- 170 g Summit cherries juice
- 7 g vegetable gelatin
- Ascorbic acid
Honey, chocolate and Morello cherry panna cotta
- 125 g cream
- 85 g Morello cherry juice
- 70 g dark chocolat 69% Bassam
- 40 g Hédène rosemary honey
- 5 g gold gelatin 180 Bloom
Hazelnut pastry
- 80 g hazelnut powder
- 100 g butter
- 30 g sugar
- 10 g almond pastry 50%
Elderberries tempura
- 80 g cornflour
- 80 g flour
- 1 egg yolk
- 180 g sparkling water
- 20 g sugar
- 16 elderberry flowers
- Icing sugar
Decoration
- Decorating chocolate
- Cherry sorbet
- Elderberry flower
- Cherry-flavored milk mousse
- Praline powder
Sachertorte
In a whisk’s vat, mix honey and almond pastry. Add egg yolks and full eggs. Make a sabayon by heating the vat. Make a meringue with egg whites and honey. With a spatula, incorporate delicately 1/3 of the meringue inside sabayon and sieved cocoa. Pour melt chocolate and butter. Mix and incorporate remaining meringue. Spread the mixture until having a thickness of 1cm on a baking sheet. Bake at 180°C during 7-8 min. Let cool. Cut biscuit discs in 3 different sizes. Let aside.
Roasted cherries
In a frying pan, cook cherries with butter and milk. Deglaze with Couderc cherry cream. Cook until juice gets thick and cherries get shiny. Let aside in a hot place.
Stewed cherries
Stone and mince cherries. In a pan, melt butter. Add sugar and stripped cherries. Pour lemon juice and bake until juice’s evaporation. At the end, add cherry cream. Bake a few minutes and let cool aside.
Cherry ravioli
Bake cherry juice and ascorbic acid at 60°C. Add vegetable gelatin. Boil and bake 1 min. Pour inside a right-angled plate. Let cool. Make 32 squares (4x4cm). Fill 16 squares with stewed cherries and close with the 16 remaining squares. Cut raviolis again with a rounded cookie cutter. Let cool aside.
Honey, chocolate and Morello cherry panna cotta
Bake Morello cherries juice and cream on a low heat. Add black chocolate. Remove from fire and add rehydrated gelatin in 6 times its volume of water. Let cool aside and put inside a pastry bag.
Hazelnut pastry
Mix all ingredients together. Once pastry is smooth, spread 2 mm between 2 sheets of baking paper. Draw discs of 3 different sizes and let cool aside.
Tempura
Mix egg yolk and sugar. Add flour and strained cornflour. Pour sparkling water and smooth pastry with a whisk. Dip elderberries in pastry and fry at 160°C. Drain and dust with icing sugar.
Finish
Put pastries in the plate and grill them during a few minutes. Let cool. Draw a line of decorating chocolate at the middle of the plate. Put Sachertorte and roasted cherries. Make panna cotta drops between biscuits and cover with elderberries flower tempura. Insert opaline pieces. Decorate with elderberries flowers and milk foam drops. Put a quenelle of cherry ice cream and get soaked with reduced cherries juice. Finish with praline powder.