Black forest sundae

  • Total Time

    25m
  • Serves

    20
  • Skill Level

    Advanced
  • Dietary Needs

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This Jason Atherton black forest sundae is truly indulgent and the perfect balance of chocolate and cherry.

Method

  1. 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, then add the stock syrup.

  2. Take a small portion of the liquid and warm, melting in the gelatine and adding back to the mix to stir.

  3. To make the marquise, whisk together the eggs.

  4. To make the marquise, melt together the chocolate and butter. Boil the sugar with a little water to soft ball and pour over the eggs to make a pate bomb. When the pate bomb is cool fold into the melted choc and butter. Mix in the cream.

  5. To make the cherry granite, pass the puree through a fine chinoux. Add the stock syrup and mix well. Gently stir in the water and try not to loose all the bubbles then freeze.

  6. To serve, put the marquise into glasses then top with cherry jelly, followed by the granite.

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