Back
Chocolate Crémeux with Cherries
Recipe by Fans Team
This dessert is perfect for lovers of juicy cherries and rich, smooth chocolate.
- Steps
- Ingredients
Steps
- Prechill an ice cream machine.
- For the Chocolate Cremeux, combine the two chocolates in a medium, heatproof bowl and set aside.
- Place the cream into a saucepan and bring to a simmer over medium heat. In the meantime, whisk the egg yolks and sugar together until pale and thick.
- Slowly add the hot cream into the egg yolk mixture and whisk until incorporated. Transfer the mixture to a saucepan. Stir continuously over a medium heat until mixture reaches 84oC.
- Remove from the heat and pour over the chocolate. Allow to stand for one minute then stir until chocolate has melted and mixture is smooth.
- Pour the cremeux into 10 x 7cm round silicone disc moulds. Level the surface and remove excess with an offset spatula. Place into the freezer until frozen solid, about 2 hours.
- Remove the cremeux from the silicone mould and place onto serving plates and reserve in the fridge until ready to serve.
- For the Cherry Sorbet, defrost the cherry puree in the microwave in 1 minute intervals until fully melted. Add the glucose and lemon juice and whisk until thoroughly combined.
- Set the mixture aside in the fridge until cool.
- Pour into the ice cream machine and churn until thick. Transfer the sorbet to a container, cover and set aside in the freezer until ready to serve.
- To serve, place crème fraiche into a piping bag.
- Pipe about a teaspoon of crème fraiche in the centre of each cremeux and arrange 6 cherry halves on top of each.
- Finish with a few flakes of sea salt and a small rocher of cherry sorbet. Serve immediately.
