Deconstructed Black Forest Gateau from A Table in the Tarn: Living, Eating and Cooking in South-west
In 2006 the cherry crop from our orchard was so momentous that we collected over 100kg of fruit and had it distilled by Laurent Cazottes at Villeneuve-sur-Vère into exclusive Raynaudes cherry eau...
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Ingredients
- 160 ml red wine
- 175 g sugar
- 60 fresh cherries, pitted
- Chocolate curls
- Tuile mixture flavoured with cocoa and shaped into small baskets
- kirsch or eau de vie de cerises, straight from the freezer
- Dark and deadly chocolate mousse - half quantity
- Vanilla ice cream
- Chocolate nirvana
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