Summary

Ingredients

Ingredients for the cherry (mango passion fruit jelly):

• 0.5 ½ mango (s)
• 150 g mano puree
• 150 g passion fruit juice
• 25 g suar
• 5 g elatin

Ingredients for the cherry (passion fruit mousse):

• 40 g powdered suar
• 40 g suar
• 20 g butter
• 15 g lemon juice
• 30 g whole e
• 100 g passion fruit juice
• 90 g natural yourt
• 8 g elatin
• 250 g cream, whipped until half-stiff

Ingredients for the cherry (mirror glaze):

• 6 sheets gelatin
• 150 g lucose syrup
• 75 g water
• 150 grams sugar
• 100 g condensed milk, sweetened
• 500 g couverture, white, drops or chopped into small pieces
• food coloring, red

Ingredients for the cherry (stems):

• Couverture, dark
• gold powder, possibly

Ingredients for the chocolate sprinkles:

• 125 g flour
• 25 g cocoa powder, unsweetened
• 100 g butter
• 80 g suar
• 1 pinch salt

Ingredients for the pistachio sponge:

• 125 ml egg white
• 25 g almonds, round
• 25 g pistachio puree (pistachio pulp)
• 30 g powdered suar
• 8 g wheat flour

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Instructions

1. For the cherry you also need a silicone mold for balls and a silicone mold for cherries.
2. For the mango passion fruit jelly, soak the gelatine in ice-cold water. Peel 1/2 mango and cut into small cubes. Bring the mango puree, passion fruit juice, mango cubes and the sugar to the boil. Add the gelatin and dissolve while stirring. Spread the mass in a silicone ball mold and freeze.
3. For the passion fruit mousse, bring the sugar, butter and lemon juice to the boil. Remove from the stove and stir in the whole egg. Bring to the boil again, stirring constantly. The temperature must not be higher than 82 ° C!
4. Add passion fruit juice, icing sugar and yogurt and mix. Put everything through a sieve and dissolve the gelatin in the hot mass. Let the mass cool down to 25 ° C.
5. Always stir once in between. Then whip the cream until it is creamy but not stiff and fold it into the passion fruit cream. Pour the cream into the silicone mold for the cherries. But only fill the hollows up to a third!
6. Now remove the frozen fruit deposits from the mold and gently press them into the mousse. Top up with another layer of mousse and put the mold back in the freezer, preferably overnight.
7. For the Mirror Glaze, soak the gelatine in a little ice-cold water. Bring the glucose syrup, water and sugar to a boil in a saucepan. Then pull the saucepan off the plate and first add the condensed milk while stirring, then dissolve the gelatine in it and immediately add the white couverture.
8. Wait a minute, then stir again until there are no more clumps of the couverture. Add the food coloring and mix the mixture with the hand blender, avoiding any air bubbles.
9. Pour the glaze through a sieve. Cover the surface of the glaze with cling film and the
10. Put the icing in the refrigerator overnight.
11. To finish the cherry, heat the red mirror ice cream to approx. 35 ° C. Pour the glaze into a tall, narrow vessel that can hold the cherry. Gradually remove a frozen cherry from the silicone mold and insert a kebab skewer. This has to be nice and tight so that the cherry in the glaze does not come off the stick.
12. Dip the cherry in the glaze. Strip off the glaze drops at the bottom and place the cherry on the desired plate. Do the same with the other cherries. If necessary, reheat the glaze in between.
13. For the cherry stalks, chop the dark couverture and grind in a food processor until a workable paste is formed. Shape into cherry stems. If desired, dust with a little gold powder.
14. Carefully unscrew the kebab skewers and replace them with the chocolate stick. Thaw the cherries and serve.
15. For the chocolate sprinkles, preheat the oven to 180 ° C. Put all the ingredients in a bowl and stir until crumbly with the mixer. As soon as the desired consistency is achieved, spread the dough evenly on a baking sheet or a silicone mat and bake for about 8-10 minutes.
16. Mix all ingredients for the pistachio sponge, stir until smooth and pass through a very fine sieve. Pour the pistachio mixture into a cream siphon with 2 cartridges and let stand in the refrigerator for 1 hour.
17. Then half fill a paper cup with the mixture and cook in the microwave for 30 seconds. Let cool down.
18. Sabine prepared this recipe as a dessert on Friday, April 30th, 21 in the program “The Perfect Dinner” - Day 5 from Oberhausen.