Cherry Chocolate Mousse - The Perfect Puree of Napa Valley
Cherry Compote Insert: 180 g The Perfect Purée of Napa Valley Cherry Puree, thawed 250 g cherries fresh cut in halves 8 g pectin NH 60 g invert sugar 10 g lemon
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Cooking tools:
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- Candy mold
- Fine-mesh sieve
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- Chef's knife
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Ingredients
- 180 g The Perfect Purée of Napa Valley Cherry Puree, thawed
- 250 g cherries fresh cut in halves
- 8 g pectin NH
- 60 g invert sugar
- 10 g lemon juice
- 12 gelatin sheets
- 561 g whole milk / full-fat milk
- 510 g egg yolks
- 75 g granulated sugar (US)
- 1161 g Valrhona Dulcey blond, 32%
- 1350 g heavy cream / double cream, whipped to soft peaks
- 110 g silver gelatin sheet
- 625 g water (for the syrup)
- 1125 g granulated sugar (US)
- 1125 g glucose syrup
- 1125 g Valrhona Ivoire white chocolate, 35%
- 800 g condensed milk
- 450 g Valrhona Absolut neutral glaze
- SQ red food color
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