The tantalising combination of cherry, caramel and tonka bean creates a luxurious and surprisingly light dessert as delicious from the first spoon to the last.
For the caramel and tonka bean mousse
Ingredients125g milk |
MethodBlend together the milk, promousse, instangel and tonka bean aroma, then add the melted chocolate and blend again. Fold through the whipped cream and place in a piping bag, pipe into a silicone mould and freeze.
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For the cherry gel
Ingredients300g Leonce Blanc Sour Cherry fruit puree |
MethodMix all the ingredients together with a hand blender and blend until smooth, leave for 30 minutes to hydrate and blend again. |
For the cherry jelly
Ingredients450g Leonce Blanc Cherry Fruit Puree |
MethodBoil all the ingredients and dip the frozen mousse into the jelly twice to ensure good coverage, place into the bauble and leave to defrost. |
To serve
Griottines
Cherry Crispies
Demi Sphere dark chocolate dome flicked with cocoa butter, bronze and gold dust colours
Luxury in the making
