Cherries | Cherries | Cherries

Mark Greenaway

Mark Greenaway

1st April 2016

Cherries | Cherries | Cherries

Cherries | Cherries | Cherries

Ingredients

  • Set Cherry Mousse:
  • 400g cherry purée
  • 5 egg whites
  • 160g caster sugar
  • 400ml double cream
  • 4 leaves gelatine (soaked in cold water)
  • 2 vanilla pods (seeds of)
  • Cherry Granola Clusters:
  • 300g fresh cherries (pitted, soaked in 250ml kirsch for 1 week)
  • 400g cherry purée
  • 480g rolled oats
  • 220g pinhead oats
  • 300g blanched flaked almonds
  • 80g blanched hazelnuts (chopped)
  • 240g brown sugar
  • 240ml maple syrup
  • 180ml olive oil
  • 20g vanilla salt
  • Cherry ‘Meringues’:
  • 300ml cherry juice
  • 6g Hy-Foamer
  • 4g xanthan gum
  • 3g Crisp Film
  • 10g caster sugar
  • Cherry Paint:
  • 200g cherry purée
  • 10g caster sugar
  • Cherry Laces:
  • 150g cherry purée
  • 150ml stock syrup
  • 4g gellan gum type F
  • 4 leaves gelatine (soaked in cold water)
  • Cherry Sorbet:
  • 333g caster sugar
  • 600ml water
  • 66ml kirsch
  • 45g liquid glucose
  • 1kg cherry purée
  • Cherry Gel:
  • 6g gellan gum type F
  • 150g caster sugar
  • 600g cherry purée
  • To Assemble:
  • 18 fresh cherries
  • picked thyme leaves (to garnish)

Method

Set Cherry Mousse:

Place the cherry purée into a flat-bottomed pot and reduce down to 200g. Remove from the heat

and allow to cool completely.

Place the egg whites into a bowl and whisk to soft peaks. Slowly add in the sugar while whisking to a sturdy French meringue.

Whip the double cream with the vanilla seeds to soft peaks. Stir the meringue into the cream.

Place 100g of the cherry purée in a pot over a low heat and add the bloomed gelatine, stirring to dissolve. Remove from the heat and add in the remaining purée.

Slowly add the purée to the cream and meringue mixture while stirring.

Place the mousse into a 3cm deep tray and leave to set for at least 4 hours in the fridge. Portion the mousse into 5cm x 5cm squares and store in the fridge.

Cherry Granola Clusters:

(Prepare ahead)

Drain the cherries. Dehydrate at 57ºC for 24 hours on a tray lined with silicon paper.

Place the cherry purée in a pan and reduce on a high heat to 100g.

Preheat the oven to 180ºC.

Toast the oats, almonds and hazelnuts together for 10 minutes, then place them in a large bowl.

Reduce the oven temperature to 150ºC.

Place the sugar, maple syrup, olive oil and salt into a pan and dissolve the sugar on a low heat.

Pour this mixture onto the oats and nuts and mix thoroughly. Spread onto a tray lined with silicon

paper. Bake in the oven for 30-40 minutes mixing every 5-10 minutes. In the last 5 minutes of cooking, add the cherry reduction and work it through the granola. Remove from the oven.

Add the dehydrated cherries and scrunch together with the granola into small ‘clusters’. Dehydrate

the clusters at 43ºC for 12 hours on a tray lined with silicon paper. Store in an airtight container.

Cherry ‘Meringues’:

Place the cherry juice in a mixer bowl.

In a separate bowl add the Hy-Foamer, xanthan gum, Crisp Film and sugar and rub together until

incorporated.

Add the sugar mixture to the cherry juice. Whisk on full speed for approximately 12 minutes until

the mixture starts to climb up the whisk and is very thick and glossy.

Transfer the meringue to a piping bag fitted with 1½cm nozzle. Pipe small mounds onto a tray lined with silicon paper.

Dehydrate at 64ºC for 24 hours. Keep the meringues in the dehydrator until ready to use.

Cherry Paint:

Place the sugar and cherry purée in a heavy-based pot over a high heat. Reduce the purée, whilst continually stirring, down to 50ml; it will be very thick.

Cherry Laces:

Add the stock syrup and cherry purée to a pot. Add the gellan gum and blend together using a

stick blender.

Place the cherry mixture over a high heat and bring the mixture to the boil. Add in the drained

gelatine and blend the mixture again. Pour the liquid into a piping bag, leave to cool for about 5-6 minutes.

Set up 2 sheets of silicon paper on top of 2 baking trays.

Cut a very fine pinhole in the piping bag, about 0.1mm. Carefully pipe long strands of the lace onto the sheets; if it is still too liquid, let it stand for a further 3-4 minutes and start again.

Place the baking trays in the fridge to fully set.

Cherry Sorbet:

(Prepare ahead)

Bring the sugar, water, kirsch and glucose to the boil. Pour this mixture over the cherry purée and

whisk together well. Allow to cool and pour into a container. Freeze for 24 hours.

Cut the mixture into rough cubes, then blend in a Thermomix on setting 4 until smooth and lighter in colour. Pour back into a container and store in the freezer.

Cherry Gel:

Rub the gellan gum through the sugar. Add the cherry purée and blend with a stick blender.

Place on the heat and slowly bring up to the boil, stirring constantly. Once boiled, remove from the heat and blend once more with a stick blender.

Pass through a fine chinois and pour into a tray, refrigerate for 1 hour.

Once fully cooled, add the set gel to a Thermomix and blend on full power to a smooth, silky gel. Transfer the gel to a squeezy bottle.

To Assemble:

Paint the base of each plate with the cherry paint. Using a palette knife place 1 square of cherry mousse on each plate on top of the paint. Rocher a spoonful of sorbet onto each square of cherry mousse and rocher 2 further spoonfuls of sorbet onto each plate. Scatter all the elements around it, finally draping the cherry laces on top.

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