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The Henley Bridge forest

The Henley Bridge forest


90
15
120

A dish that will certainly tempt those chocoholics amongst us!  The cherry and Kirsch flavour complement the chocolate perfectly and will certainly impress your guests this Christmas.

Cocoa dusted cherry ganache

Ingredients

200g Republica del Cacao Ecuador dark chocolate (65%) buttons

180g Leonce Blanc sour red cherry fruit puree

20g Sosa Home Gourmet liquid glucose

deZaan Crimson Red cocoa powder (22 – 24% fat)

Method

Bring to the boil the puree and the glucose.

Pour over the chocolate.

Blend with a hand blender to emulsify.

Allow to cool and mostly set before placing in a piping bag and piping mounds on to a piece of greaseproof paper.

Allow these to set in the fridge and before plating, roll them in the crimson red cocoa powder.

Red chocolate swipe

Ingredients

50g Republica del Cacao Ecuador white chocolate (35%) buttons

Sosa powdered food colouring - red

Method

Melt the chocolate and add the tip of knifes worth of colouring powder and mix together.

Use a pastry brush to paint the plate.

Cherry and Kirsch gel

Ingredients

200g Leonce Blanc sour red cherry fruit purée

100g stock syrup

20g Sosa gelcrem cold

10g Grandes Distilleries Peureux Massenez Kirsch 48%

Method

Mix all ingredients together with hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again.

Place in a piping bag.

Chocolate microwave sponge

Ingredients

120g egg white

80g egg yolk

80g caster sugar

25g plain flour

15g deZaan Crimson Red cocoa powder (22 – 24% fat)

Method

Blend all ingredients together until a smooth consistency is reached.

Pour the mix into an espuma gun and charge with two gas canisters.

Squirt the mix into a paper cup and microwave for 45 seconds.

Dry in a low oven or dehydrator to make them extra crunchy.

White chocolate and vanilla mousse

Ingredients

125g whole milk

25g Sosa promousse 

8g Sosa instangel

135g Republica del Cacao Ecuador white chocolate (35%) buttons

210g whipped double cream

1 Norohy Tahitian black vanilla

Method

Blend together the milk, promousse and instangel for a couple of minutes, add the melted white chocolate and scraped vanilla pod.

Fold through the whipped cream and place in a piping bag.

Garnish Grandes Distilleries Peureux griottines in kirsch (with stalks).

Assembly

Paint the plate with the red chocolate.

Dust the cherry ganache in the crimson red cocoa powder.

Arrange the components in a desired way on the plate and finish with some griottines soaked in kirsch.

Recipe by Samantha Rain, Development Chef, Henley Bridge

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