Cherry by Ashutosh Gairola | Pastry Arts
Discover a stunning cherry dessert by Chef Ashutosh Gairola featuring Valrhona Dulcey mousse, cherry compote, and red mirror glaze—perfect for modern patisserie.
Ingredients
- 110 g hazelnuts, finely ground
- 90 g all-purpose flour
- 90 g brown sugar
- 100 g unsalted butter, softened
- 200 g cherry purée
- 30 g granulated sugar
- 2 g agar agar
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