Cherry bar consisting of
– cherry mousse,
– a quenelle of cherry sorbet,
– cherries,
– cherry compote.
Equipment used
– Silikomart quenelle mould
– Silikomart Miel stencil
– Silicone bar mould (Temu)
– Ancel 210 Bloom gelatine (gold grade)
(affiliate links via Amazon)
Ingredients
Cherry compote
✔60g of puréed and strained cherries
✔10g caster sugar
✔1g NH pectin
Cherry mousse
✔120g puréed and strained cherries
✔10g sugar
✔50g single cream
✔1.5g gelatine
✔Cherry sorbet
The recipe
For 5 bars
Cherry mousse
✔120g blended and strained cherries
✔10g sugar
✔50g single cream
✔1.5g gelatine
Soak the gelatine in very cold water.
Heat the cherry purée (blended cherries, strained to remove the skins) for a few minutes over a low heat (heating allows some of the water to evaporate, so the mixture will reduce), add the sugar, then remove from the heat and stir in the squeezed gelatine.
Leave to cool until the temperature is below 30°C.
In a second mixing bowl, whisk the remaining single cream using an electric whisk, then fold it into the previous mixture, which has been cooled to below 35°C.
Assembly
Fill the silicone mould with cherry mousse. Chill for at least 2 hours to allow the gelatine to set, then place in the freezer.
Cherry compote
✔60g of puréed and strained cherries
✔10g caster sugar
✔1g NH pectin
In a small bowl, mix the caster sugar and the NH pectin.
In a saucepan, heat the 60g of puréed and strained cherries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the cherries lose their colour during cooking. Stir. Set aside to cool slightly.
Dressage
Using the Silikomart ‘Honey’ stencil, spoon the compote onto each serving plate. Turn out the cherry bars and place them quickly onto the plates. Chill until ready to serve.
Just before serving, place your cherry sorbet quenelle (Faur artisan ice cream) on the plate. I added a small mint leaf to add a splash of colour, along with some cherries.
