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Sal first prepares a jelly by bringing the cherries to the boil in a saucepan with the sugar, cherry liqueur and jelly. He then strains the resulting mixture into a steel ring and freezes it in a blast chiller. Sal dedicates himself to the bavarois by blending the pitted cherries with the sugar and then emulsifying them with the hydrated gelatine, the custard and the semi-whipped cream. Sal prepares the icing by mixing the sugar, cherry syrup, cream, water and red food colouring in a saucepan. Once it has reached the boil, he also adds the hydrated gelatine, the neutral gelatine and the dark chocolate. He blends the resulting mixture and sets it aside. At this point Sal composes the cake by spreading a disc of almond biscuit at the base of a ring, covers with the cherry bavarois cream, arranges the frozen gelatine with the sponge cake in the centre and finally covers with more bavarois up to the brim. After freezing it for 6 hours in the freezer, Sal turns out the cake and covers it with the cherry glaze. Finish by decorating it with white chocolate threads and red cherries with stems. Ingredients: 1 vanilla sponge cake disc Cherry liqueur syrup 1 almond biscuit disc For the cherry jelly: 300 g pitted cherries 100 g sugar 10 g gelatine 50 ml water 5 ml cherry liqueur For the cherry bavarois: 350 g cherries 80 g sugar 120 g custard 240 g semi-whipped cream 25 g sugar 14 g gelatine 70 ml water