Black Forest Cherry Recipe

Prepare the Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until softened, then squeeze out excess water.

Make the Cherry Puree

In a saucepan, combine the Morello cherries and sugar. Cook over medium heat until the cherries break down and release their juices, about 10 minutes. Blend the mixture until smooth, then pass through a fine sieve.

Combine and Whip Cream

Heat half of the cherry puree and stir in the softened gelatin until dissolved. Let it cool slightly before folding it into the whipped cream. Gently fold in the remaining cherry puree and vanilla extract.

Chill the Mousse

Pour the mousse into serving glasses and refrigerate for at least 2 hours until set.

Heat the Cream

In a saucepan, heat the heavy cream until just simmering.

Whisk Egg Yolks

In a bowl, whisk together the egg yolks and sugar until pale and creamy.

Combine and Cook

Slowly pour the hot cream into the egg mixture while whisking constantly. Return to the saucepan and cook over low heat until thickened, about 5-7 minutes.

Melt the Chocolate

Remove from heat and pour the hot mixture over the chopped chocolate and butter. Let sit for a minute, then stir until smooth. Let cool and then pour over the set mousse.

Roast the Cherries

Preheat the oven to 180°C (350°F). In a bowl, mix Morello cherries with sugar, lemon juice, and vanilla bean. Spread on a baking sheet and roast for about 15-20 minutes until soft and caramelized.

Cool and Serve

Let the compote cool slightly before serving atop the chocolate cremeux and mousse.