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Black Forest cherry

A rich indulgence of dark chocolate, juicy cherries, and mousse. A classic taste sensation from the Black Forest.

Pastry by Lynn. Remarkably fine patisserie.

Ingredients

760gbrownie mix
190gwater (50°C)
50gOil

100gcherry purée
15gLemon juice
15gSugar
150gfrozen cherries
5gAgar

75gwater (35°C)
360gwhipped cream
30gcherry compound
75gneutral stock

Cherries
chocolate decoration
decor gel chocolate

Preparation

  1. Put all ingredients in a food processor and mix for 4 minutes on the lowest setting.
  2. Spread 1 kilo of batter over a tray measuring 60 x 20 centimeters.
  3. Bake in the oven at 160ÀöC for 35 - 40 minutes.
  4. Cut out rounds in the desired size.

  1. Bring the cherries, sugar, lemon juice, and cherry purée to a boil and let simmer for 10 minutes.
  2. While stirring, add the agar and let cook for 1 minute.
  3. Pipe the compote into silicone molds, using a size that is 2 centimeters smaller than the cut-out brownie rounds.

  1. Mix the fond with the water and the compound.
  2. Fold in the semi-whipped cream and keep cool until use.

  1. Fill plating rings with a slice of brownie, cherry compote, and cherry mousse.
  2. Smooth the top of the ring and freeze.
  3. Remove the plating rings, heat the decor gel, and pour over the mousse.
  4. Finish with chocolate decoration and a cherry.