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Micro Black Forest Sundae

Recipe Submitted By: bakingmad

This Micro Black Forest Sundae is a Jason Atherton recipe. It's perfect for a dinner party dessert.

For the Marquise:

150 grams	70% chocolate
50 grams	Butter
58 grams	Golden Caster Sugar (Billington's)
62 grams	Free Range Eggs (Happy Eggs) 2-3 eggs
100 grams	Free Range Eggs (Happy Eggs) Yolk
185 grams	cream

For the Cherry Granite:

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To make the Cherry Jelly: Pass the cherry puree through a fine chinoux. Make up to 2 lt with the water. Add more if necessary. Add the stock syrup. Take a small portion of the liquid and warm, melt in the gelatine and add back to the mix. Stir.
To make the Marquise: Melt together the chocolate and butter. Boil the sugar with a little water to soft ball and pour over the whisking aggs to make a pate bomb. When the pate bomb is cool fold into the melted choc and butter. Mix in the cream.
To make the Cherry Granite: Pass the puree through a fine chinoux. Add the stock syrup. Mix well. Gently stir in the water and try not to loose all the bubbles. Freeze.
To plate put the marquise into glasses then top with cherry gel, top with granita and serve with chocolate sponge if required (don’t have too).