Black Forest recipe

Fine Dining TV

Fine Dining TV

Standard Supplier 27th July 2017
Fine Dining TV

Fine Dining TV

Standard Supplier

Black Forest recipe

This Black Forest recipe by executive pastry chef, Daniel Pearse comes from the menu at Yauatcha in London


  • Kirsch crème brûlée:
  • 600g cream
  • 145g egg yolk
  • 120g sugar
  • 1 vanilla pod
  • 50g Kirsch
  • Cherry Compote:
  • 400g cherry puree
  • 400g whole cherry
  • 10g pectin
  • 20g sugar
  • Chocolate and Cherry Mousse:
  • 300g cherry puree
  • 30g egg yolk
  • 15g sugar
  • 350g chocolate 70%
  • 18g gelatine
  • 400g whipping cream
  • 2g salt
  • 20g cocoa butter
  • (For vegetarian version, remove gelatine and 30g of cocoa butter)
  • Flapjack Base:
  • 300g coconut oil
  • 200g butter
  • 300g honey
  • 225g sugar
  • 1050g oats
  • 90g sunflower seeds
  • 90g pumpkin seeds
  • 90g linseeds
  • Cherry glaze:
  • 625g cherry puree
  • 50g glucose syrup
  • 62g sugar
  • 12g pectin
  • Vanilla Cremeux:
  • 170g whole milk
  • 1x vanilla pod
  • 24g egg yolks
  • 30g sugar
  • 10g custard powder
  • 4g gelatine (Remove for full vegetarian version)
  • 100g unsalted butter


Kirsch crème brûlée:
Preheat the oven to 110°C. Bring the whipping cream and vanilla pod to the boil. Meanwhile whisk together the egg yolks and caster sugar. Pour the boiling liquid over the egg yolk mixture, mix well and then add in the Kirsch, strain through a fine sieve and then pipe into semi sphere moulds. Place into the preheated oven and cook for 10 minutes until the cream has just set. Remove from the oven and allow to cool, then place into the freezer to set.
Cherry Compote:
Warm the puree and cherries in a pan. Add in the sugar mixed with the pectin. Bring to the boil. Pipe into semi sphere moulds and then place into the freezer to set.
Chocolate and Cherry Mousse:
Place the cherry puree and salt into a pan, bring to the boil. Meanwhile whisk the egg yolk and caster sugar together. Pour half the boiling liquid over the egg yolk mixture and mix well. Return all into the pan and cook out like an anglaise to 82°C. Pour the anglaise over the chocolate and the cocoa butter and mix well, hand blend to emulsify the smooth ganache base. Allow to cool to 40°C then fold in the semi whipped cream.
Flapjack Base:
Heat the butter, coconut oil and honey together in a pan. Add the liquid to the dry ingredients. Once combined place into a round mould and bake at 150 degrees for 15-20 min.
Cherry glaze:
Bring puree and glucose to boil. Mix sugar and pectin together and add to cherry mix. Bring to boil again.
Vanilla Cremeux:
Bring the milk and vanilla to the boil in a wide saucepan. In a bowl, whisk together the egg yolks, sugar and custard powder. Pour the boiling milk onto the yolk mixture to temper it, mix well. Pour back into a saucepan and cook out until boiling, whisking constantly until thick and cook out for 2-3 minutes. Add in the soaked gelatin and mix well (remove step for vegetarian version). Place into a food processor and allow to cool to 60°C, then gradually add the butter until fully emulsified.
Pipe the mousse into the bottom part of a sphere mould. Add in the cherry compote and Kirsch crème Brûlée (stick together). Place the top part on and pipe the mousse to the top. Freeze the cake. Once frozen, take out the cake from the mould. Warm the cherry glaze. Peak the sphere cake with a skewer and glaze it. Scrape the bottom and put the sphere on the flapjack base. Pipe the vanilla cremeux with a “Mont Blanc” nozzle. Stick two quarters of fresh cherries on the cremeux and finish off with viola flower, honey cress and purple chocolate disc.

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