Cherry Chocolate Verrine

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

1 Hour
20 Minutes

Assembly

15.9 oz Tarte au Chocolat 450 g Tarte au Chocolat

10.6 oz Pot de Creme 300 g Pot de Creme

25.4 oz Cherry Mousse 720 g Cherry Mousse

8.8 oz RED FRUITS KRANFIL, BUCKET, 3 KG 250 g RED FRUITS KRANFIL, BUCKET, 3 KG (633411) (633411) Qty: 1

10.6 oz Griottissimo, Cherries In Brandy 15%, halved 300 g Griottissimo, Cherries In Brandy 15%, halved (539009) (539009) Qty: 1

3.5 oz Griottissimo, Cherries In Brandy 15% 100 g Griottissimo, Cherries In Brandy 15% (539009) (539009) Qty: 1

Slightly melt the red Kranfil and place in a piping bag; pipe an even layer on top of the set Pot de Crème. Place a piece of the Tart au Chocolat on top, spoon the halved cherries in brandy; then pipe the Cherry Mousse on to finish the layers. Garnish with one cherry and desired micro green leaf.

8.8 oz TARTE AU CHOCOLATE MIX, BOX, 5 KG 250 g TARTE AU CHOCOLATE MIX, BOX, 5 KG (633409) (633409) Qty: 1

3.5 oz Egg 100 g Egg

3.5 oz Vegetable oil 100 g Vegetable oil

Combine all ingredients in a mixer and mix on medium speed for 2 minutes. Spread evenly onto a sheet pan. Bake at 390˚F/200˚C for approximately 17 minutes. Cool completely and use as desired.

12.8 oz Heavy cream 364 g Heavy cream

1.3 oz Pot De Crème Au Chocolat (1 Box: 6 Bags) 36 g Pot De Crème Au Chocolat (1 Box: 6 Bags) (504109) (504109) Qty: 1

In a saucepan, bring the heavy cream to a boil. Add the pot de crème mix and return the mixture to a boil, whisking constantly for 2 to 3 minutes. Dispense as desired.

2.5 oz Alaska-Express Neutral (1 Box: 5 Bags) 70 g Alaska-Express Neutral (1 Box: 5 Bags) (633001) (633001) Qty: 1

3.5 oz Water 99 g Water

2.5 oz Cherry Paste 70 g Cherry Paste (633311) (633311) Qty: 1

1.0 oz Heavy cream 481 g Heavy cream

Whisk together the alaska mousse mix and the water incorporate the cherry paste. Fold the whipped cream into the mixture in two stages.