‘Black Forest’ by Jordan Pilarski | Pastry Arts

Ingredients

• 180 g egg whites
• 55 g granulated sugar
• 35 g almond flour
• 16 g all-purpose flour
• 3 g vanilla paste
• 250 g kirsch liqueur
• 120 g granulated sugar
• 5 g agar agar
• 40 g water
• 3 g powdered gelatin
• 15 g water
• 65 g granulate sugar
• 4 g agar agar
• 250 g black cherry purée
• 57 g unsalted butter, softened
• 57 g granulated sugar
• 85 g all-purpose flour
• 30 g cocoa powder
• 10 g rosemary, finely chopped
• 16 g powdered gelatin
• 285 g water, divided into 3 measurements
• 250 g glucose
• 250 g granulated sugar
• 50 g Valrhona Ivoire white chocolate 35%
• 80 g cocoa butter
• 160 g condensed milk
• 3 g purple food coloring
• 3 g burgundy food coloring
• 3 g red food coloring