Black Forest Brûlée Recipe - Great British Chefs

Ingredients

• 200g of cherry purée
• 200g of fresh morello cherries, or 200g frozen morello cherries (defrosted)
• 6g of pectin, ideally pectin NH95
• 100g of caster sugar
• 1 tsp lemon juice
• 300g of double cream
• 50g of dark chocolate, 70% cocoa solids, chopped
• 75g of egg yolk
• 40g of caster sugar
• 90g of caster sugar
• 150g of soft flour
• 50g of cocoa powder, sifted
• 1g of bicarbonate of soda
• 2g of salt
• 125g of unsalted butter, softened
• 70g of whipping cream
• 15g of liquid glucose
• 50g of white chocolate
• 135g of double cream
• 2 tsp kirsch
• 300g of cherry purée
• 10g of agar agar
• 30g of caster sugar
• 100ml of water
• 50g of caster sugar
• 1/2 tsp vanilla extract
• 1 handful of cherries, pitted
• 150g of dark chocolate, chopped
• mint leaves, small
• gold leaf, optional