Griottin photo

Griottin

by Gregory Soulavie

 

Ingredients

  • Sour cherry clafoutis
  • Chocolate cremeux
  • Sour cherry mousse 
  • Basic Italian meringue 
  • Sour cherry coloured glaze 
  • Decoration

Preparation

Sour cherry clafoutis

  • 35 g butter
  • 45 g liquid cream 35%
  • 9 g glucose 
  • 90 g caster sugar 
  • 80 g eggs
  • 165 g sour cherry puree 
  • 90 g flour 
  • 3 g baking powder 

Heat butter, cream, glucose and sugar at 45°C. Add eggs and sour cherry puree. Stir in previously sieved flour and baking powder. Pour 40 g in the silicone molds. Bake at 175°C for approximately 12 minutes.

Chocolate cremeux

  • 5 g water 
  • 1 g gelatin powder 
  • 150 g liquid cream 35%
  • 75 g sour cherry puree
  • 50 g egg yolks 
  • 35 g caster sugar 
  • 150 g dark chocolate couverture 65%

Soak the gelatin in cold water. In a saucepan, heat cream and sour cherry puree. Blend egg yolks with sugar. Cook at 85°C cream, sugar and egg yolks. Add softened gelatin. Mix. Stir in the chocolate and mix again. Pour 35 g in the half-sphere molds 6 cm. Freeze.

Sour cherry mousse 

  • 45 g water 
  • 9 g gelatin powder 
  • 300 g sour cherry puree 
  • 25 g milk powder
  • 150 g basic Italian meringue 
  • 235 g liquid cream 35%

Soak the gelatin in cold water. Boil sour cherry puree with milk powder. Add softened gelatin. Blend Italian meringue with gelified puree. Gently fold the foamy whipped cream.

Basic Italian meringue

  • 50 g water 
  • 150 g caster sugar 
  • 70 g glucose 
  • 100 g egg whites 

In a saucepan, cook at 120°C water, caster sugar and glucose. With the whisk beater, lather up egg whites. With the whisk beater, pour cooked sugar over foamy egg whites. Whisk until completely cooled.

Sour cherry coloured glaze 

  • 60 g water 
  • 12 g gelatin powder
  • 105 g water 
  • 3 g purple food coloring 
  • 200 g caster sugar 
  • 200 g glucose 
  • 135 g sweetened condensed milk 
  • 30 g olive oil 

Soak the gelatin in cold water. In a saucepan, heat the water, food coloring, caster sugar and glucose til 106°C. Add sweetened condensed milk and softened gelatin. Mix. Add olive oil. Mix. Keep in the fridge for 12 hours on 4°C. Melt the glaze, mix and use at 25/30°C.

Finishing

Decoration

  • 700 g dark chocolate couverture 65% 
  • 12 fresh sour cherries 

Product used

Sour cherry puree
Sour cherry photo

packaging: 1 kg