- A recipe by Gaël ETRILLARD
BLACK CHERRY SORBET
Ingrédients
Frozen puree without added sugar Blackcurrant – 670g
Frozen puree without added sugar Morello cherry – 100g
Water – 23g
Sugar – 107g
Sorbet stabilizer – 4g
Glucose powder – 20g
Dextrose – 40g
Invert sugar – 12g
Combine sugar with stabilizer and pour over water previously heated at 30°C.
Start to heat up this syrup and add 100g morello cherry puree.
Add glucose powder, dextrose and invert sugar.
Boil and remove from the stove.
Cool down to 4/5°C and add black cherry puree.
Blend with hand blender. Keep in the fridge for 5h minimum.
Blend again before churning.
LEMON ICE CREAM
Ingrédients
Milk – 145g
Cream (35% fat) – 233g
Sugar – 54g
Sorbet stabilizer – 4g
Dextrose – 21g
Glucose powder – 70g
Milk powder – 68g
Invert sugar – 56g
Frozen puree without added sugar Coconut – 279g
Frozen puree without added sugar Lemon – 132g
Fruit concentrate Lemon – 8g
Combine sugar with stabilizer.
Heat up milk with cream to 40°C and pour the sugar/stabilizer over.
Add dextrose, glucose powder, milk powder and invert sugar.
Boil and remove from the stove.
Cool down to 5°C and add purees followed by concentrate.
Blend with hand blender and keep in the fridge for 5h.
Blend before use.
BLACK CHERRY COULIS
Ingrédients
Frozen puree without added sugar Black cherry – 200g
Frozen puree without added sugar Morello cherry – 30g
Icing sugar – 15g
Inulin cold – 45g
Kirsch 40% – 3g
Mix all ingredients with a powerful blender.
Keep in squeezing bottle for service.
LEMON WHIPPED GANACHE
Ingrédients
Cream (35% fat) – 529g
Gelatin leave – 1 and 1/2 pcs
(or 18g of gelatin mixture)
Invert sugar – 42g
White chocolate – 139g
Frozen puree without added sugar Lemon – 120g
Frozen puree without added sugar Coconut – 30g
In a saucepan, place the cream, gelatin and invert sugar.
Warm until the gelatin and invert sugar is melted, pour over white chocolate.
Blend with and blender and pour this mixture over both purees.
Blend again and keep in the fridge overnight before use.
Whip up like a soft whipped cream.
HAZELNUT AND POPPY MERINGUE
Ingrédients
Egg whites – 60g
Citric acid – 1g
Brown sugar – 50g
Icing sugar – 50g
Poppy seed – 6g
Chopped hazelnut – 31g
Whip up the egg whites with citric acid in medium speed until foamy.
Increase the speed the speed and add brown sugar gradually.
Fold in the icing sugar previously sieved and spread on silpat.
Sprinkle with poppy seeds and chopped hazelnut.
Bake at 90°C for 2h.
Place about 10pcs (cut in half) of fresh black cherry at the bottom of the glass.
Cover with a bit of lemon whipped ganache and place a few cubes of candied lemon.
Add some coulis plus two scoop of black cherry sorbet and eone scoop of lemon ice cream.
Top up with a bit of lemon whipped ganache and broken pieces of meringue.
Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.
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