Chocolate and cherry clafoutis,White chocolate ice cream Tastes of cherry

Marc Wilkinson

Marc Wilkinson

7th January 2011

Chocolate and cherry clafoutis,White chocolate ice cream Tastes of cherry

Chocolate and cherry clafoutis, White chocolate ice cream Tastes of cherry

Ingredients

  • Clafoutis recipe
  • (a light batter mix)
  • 40g dark chocolate
  • 125g double cream
  • 1 egg
  • 2 egg yolks
  • Pinch of salt
  • 50g caster sugar
  • 25g ground pistachio
  • 10g strong flour
  • Fresh pipped cherries
  • White chocolate ice cream
  • 250ml milk
  • 250ml cream
  • 150g white chocolate
  • 90g caster sugar
  • 6 egg yolks
  • leaf gelatine
  • Cherry jelly
  • 200g cherry puree
  • 20g caster sugar
  • 2g agar agar
  • Heat cherry puree with agar and set
  • When cold cut into squares.
  • Chocolate and cherry clafoutis,
  • White chocolate ice cream
  • Tastes of cherry
  • Part two
  • Chocolate sugar
  • 75g caster sugar
  • 1.5g pectin powder
  • 20g butter
  • 20g glucose
  • 40g water
  • 25g cocoa powder

Method

Mix the cream and chocolate and heat over bain marie, meanwhile whisk the egg and yolks with sugar until smooth then add the pistachio and flour
Mix with melted chocolate cream and place in the fridge
Make the custard by whisking the egg yolks and sugar while the milk and cream heats up,whisk as you pour hot cream over and then cook out adding the gelatine and pass onto the chpped white chocolate and stir well pass again if needed.
Mix all ingredients together and warm on the stove to activate the pectin.
Spread on sil pat and bake at 150c for 6 minutes
To present the dish bake the batter mix with fresh chopped cherry,chocolate pistole into a dish and in the oven for 8 minutes
Then make a ring of cherry jelly dice and cherries soaked in kirsch
Quenelle ice cream on top granish with sugar
And add fresh cherries to the plate place the clafoutis on the plate lightly dusted.

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