7. Black Forest Bombe
By Chef Angela Tong, CUT Beverly Hills
Makes 1 Serving
Malted Dark Chocolate Mousse
- 50 g Water
- 63 g Sugar
- 50 g Malted Milk Powder
- 75 g Yolks
- 250 g 61% Guittard Lever de Soleil
- 600 g Cream, Soft Peaks
- Melt chocolate together in a bowl.
- In a small sauce pan, whisk together the water, sugar, and malted milk powder.
- Bring to a boil while whisking.
- Temper in the yolks. Return to the heat and cook to 175°F.
- Strain malted mixture into the chocolate. Stir altogether.
- Cool the chocolate ganache until 85°F.
- Whisk cream to soft peak stage.
- Temper whipped cream into chocolate ganache in 3 parts. Make sure the first sacrifice of cream is completely whisked into the ganache before adding more cream.
- Fold in the remaining 2/3 of the cream with a spatula, in two parts, until homogenous.
- 1000 g IQF Sour Cherries
- 300 g Sugar
- 12 g Apple Pectin
- 1 ea. Lemon, zested
- 10 g Kirsch
- Whisk together sugar and pectin.
- Add all ingredients into a pot and cook on low heat.
- Bring to a boil. Cool in a hotel pan.
- Scoop filling into molds.
Flourless Chocolate Cake
- 680 g 72% Guittard Coucher De Soleil
- 340 g 61% Guittard Lever de Soleil
- 1020 g Butter
- 720 g Egg Yolks
- 260 g Sugar
- 720 g Egg Whites
- 260 g Sugar
- In a large bowl, melt together the chocolates and the butter. Reserve warm.
- Whip together to yolks and the first sugar until triple in volume.
- Make a French meringue with the whites and the second sugar, soft peaks.
- Fold in the yolks into the warm chocolate mixture, then fold in the meringue.
- Have one flat half sheet tray and one flat full sheet tray sprayed, lined with parchment, and sprayed.
- Spread 1340 g on one ½ tray and 2680 g on a full tray.
- Bake at 300°F for 10 turn 5 minutes. The middle of the cake should bounce back and the edges of the cake should be JUST beginning to pull away from the pan.
- 480 g Heavy Cream
- 580 g Water, 1st
- 720 g Sugar
- 300 g Cocoa Powder
- 50 g Gelatin
- 250 g Water, 2nd
- Bloom gelatin in 2nd water.
- Combine cream, 1st water, and sugar in a pot. Bring to a boil.
- Add in cocoa powder and gelatin. Strain.
- Use glaze at 95-100°F
Cocoa Nib Crumble
- 225 g Butter, cold and cubed
- 150 g Demerara Sugar
- 250 g AP Flour
- 100 g Cocoa Powder
- 1 Pinch sea salt
- 75 g Cacao Nibs
- ½ tsp Vanilla Extract
- Cube butter.
- Paddle together the demerara sugar, flour, cocoa powder, sea salt and cacao nibs.
- Add butter and vanilla extract to the dry ingredients and paddle until it resembles moist crumbs.
- Bake at 310°F, stirring every 5 minutes until done: approximately 10-15 minutes.
- 900 g Fresh Cherries, pitted and quartered
- 250 g Dried Sour Cherries
- 2 ea. Lemons, Zested and juiced
- 180 g Sugar
- Combine the fresh cherries, dried cherries, lemon zest, and juice.
- Cook on a simmer until the fresh cherries break down. Stirring occasionally to prevent sticking.
- Add sugar and stirring occasionally, cook to 215°F.
- 5 oz. Sugar
- 4 oz. Water
- 1 Tbsp Orange Blossom Honey
- 3# Pistachios
- 2 Tbsp Fleur de Sel
- Conbine the sugar, water, and honey. Bring to a boil. Cool.
- In a large bowl, combine the pistachios and syrup.
- Line sheet trays with parchment paper and spray with vegelene.
- Lay pistachios out in a thin layer.
- Bake at 225°F high fan for about an hour. Mix the pistachios every 15 minutes. Pistachios should look toasty, but still green.
- 1000g Water
- 400 g Sugar
- 200 g Glucose Powder
- 4 g Sorbet Stabilizer
- 50 g Glucose Syrup
- 1 ea. Orange, zested
- 2000 g Cherry Puree
- ½ tsp Vanilla Extract
- 1 Pinch of Salt
- Whisk together the sugar and sorbet stabilizer.
- Combine the water, sugar, stabilizer, glucose powder, glucose syrup, and orange zest in a pot.
- Cook to 185°F. Strain mixture over the cherry puree.
- Add in vanilla extract and salt.
Whipped Crème Fraiche
- 16 oz. Whipped Cream
- 8 oz. Crème Fraiche
- 2 Tablespoon Sugar
- 8 g Gelatin
- 100 g Water, 1st
- 800 g Cream, 1st
- 435 g Cream, 2nd
- ½ ea. Vanilla Bean
- 250 g Sugar, 1st
- 165 g Glucose Syrup
- 165 g Yolks
- 30 g Sugar, 2nd
- 80 g Water, 2nd
- 42 g Milk Powder
- ¼ t. Salt
- Bloom gelatin in 1st water.
- Whip 1st cream to soft peak
- Heat second cream and vanilla bean together.
- Make a dry caramel with 1st sugar and glucose syrup.
- Deglaze caramel with hot cream. Add gelatin. Strain. Cool to 80°F.
- Over a water bath, cook yolks, 2nd sugar, 2nd water, milk powder, and salt to 175°F.
- Place yolk mixture in a kitchen aid and whisk until cool.
- Fold together the egg mixture into the whipped cream and then add the caramel.
8. Door County Cherry Chia Pudding
By Elizabeth Redman, Café Manager at The Howard
Makes 5 Servings
- 2 cups Almond or oat milk
- 8 oz. bag Frozen cherries, thawed
- 1/4 tsp Vanilla extract
- 1/4 tsp Salt
- 1/8 cups Dates, chopped
- 1/2 cups Chia Seeds
- 1 cups Almonds (raw, unsalted preferred), slivered
- 1 cups Cherries dried
In a blender combine dates, thawed cherries, vanilla, salt, and 1 cup of almond milk, blend until smooth. Transfer mixture into a large bowl, add the remaining almond milk and stir until uniform. Stir in chia seeds until combined and let sit in fridge overnight. The next day, spoon chia pudding into stout parfait cup or glass mason jars, top with almonds and dried cherries and enjoy.