Black Forest Floor Dessert

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With all the flavours of a classic Black Forest cake this dessert looks a little daunting but if you break it down into steps it’s all pretty simple.

We wanted to create a dessert with a reveal – the Black Forest floor is completely hidden under a cloud of fluffy fairy floss which dissolves in contact with a mixture of kirsch and sour apple juice.

Ingredients

White chocolate mousse

Sour cherry puree

Chocolate crumb (base soil)

Chocolate soil (top soil)

Matcha moss

Matcha sponge (lichen)

Sour cherry jellies

Sour apple jellies

Sour cherry sorbet

Chocolate twigs

Fairy floss (we used Violet Fields flavoured fairy floss by Under the Cotton Tree – which is organic with no artificial flavours or added colours – resulting in a pure white, delicately flavoured floss)

Kirsch

Cold pressed, clear granny smith (or other sour) apple juice

Method

The plating for this dessert will vary depending on how many people you are serving and the plates you are using.  We tried it several ways and found that this order worked best.

Combine equal parts kirsch and sour apple juice – you want around 30ml total per plate to dissolve your fairy floss – pour into shot glasses or what ever you will be serving your liquid in and set aside.  Its important to be prepared because once the fairy floss and sorbet are on the plate you’ll want to work quickly to avoid your sorbet melting or your fairy floss dissolving too soon.

Begin with a generous dollop of white chocolate mousse, this is the cream element of your Black Forest and will determine the size of your overall dish.

Spoon or pipe a small amount of the sour cherry puree on top of the mousse.

Cover the mousse and puree with a sprinkling of the chocolate crumb.  Add a sprinkling of the chocolate soil to add a contrast of flavour and texture.

Tear small pieces of matcha sponge and place randomly around the plate, followed by small sprinklings of matcha moss.

Place cubes of the sour cherry and apple jelly randomly around the dish – we used around 5 of each per plate.

Top with a scoop (or quenelle if you want to be fancy) of the sour cherry sorbet and add some of your chocolate twigs on top of and around the sorbet (this will hopefully delay contact between the fairy floss and the moisture of the sorbet).

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Top each plate with a generous portion of fairy floss – you want to pull the floss apart to keep it fluffy and light – to completely cover your dessert.

Bring your plates to the table along with your kirsch/apple juice mix.  Instruct your guests to pour the liquid in a quick spiral over the fairy floss, you want contact with most of the fairy floss but you don’t want a pool of kirsch in the middle of your forest.

Watch as the fairy floss melts to reveal your Black Forest Floor – eat and enjoy!


flourish15White Chocolate Mousse

Ingredients

400ml cream

250g white chocolate

1/4 C water

4 egg yolks

1/3C caster sugar

Candy thermometer

Method

Whip 3/4 of the cream to soft peaks and set aside.

Make your ganache: Heat remaining cream to a boil, immediately pour over your chopped white chocolate, push the chocolate down a little if necessary to ensure it is completely covered by the cream.  Set aside for around a minute to allow the chocolate to melt, then stir thoroughly.  Set the ganache aside to cool.

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Meanwhile, whip the egg yolks until thick and creamy.  Heat the water and sugar over a medium heat until the sugar is dissolved, continue to simmer until the mixture reaches 115 degrees.  Pour into the egg yolk mixture in a steady stream, whisking all the time.  Keep whisking until the mixture has cooled.

Fold in the ganache followed by the whipped cream.  Set aside in the fridge to set – at least 8 hours.

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Sour Cherry Puree

Ingredients

1 jar (680g) Sour Cherries (pitted)

1/2 tsp citric acid (to taste)

2 tsp powdered gelatin

Method

Drain the cherries, reserving the syrup (we’ll use for our jellies later).

Take 1/4 C of the reserved syrup, stir in the gelatine and set aside for a few minutes to bloom.

Meanwhile, blend the cherries with the citric acid, in a food processor or using a stick blender until smooth then pass the mixture through a fine sieve (the sieving is optional however it does produce a much nicer texture when you remove the cherry skins).

Heat the gelatine mix in a microwave for 30 seconds until melted, stir into the puree and set aside in the fridge to set, at least 4 hours.

flourish15Chocolate Crumb (Base Soil)

Ingredients

2/3C plain flour

1 Tbsp corn flour

1/2 C sugar

2/3 C cocoa powder (make sure it’s good quality bitter cocoa – no sugar or milk solids here please!)

1 tsp salt

85g butter

Method

Preheat your oven to 150 degrees Celsius.  Line a baking tray and set aside.

Whisk together all of your dry ingredients in a large bowl.

Melt the butter and pour in a steady stream into your dry ingredients whisking constantly.  Keep mixing until small crumbs form.

Pour onto a lined baking tray and bake for 20 minutes – the very edges will be crispy, most of the clumps will feel too soft but they’ll crisp up as they cool – it should smell chocolaty and delicious.

Leave to cool completely, break up any larger chunks – I like to just press and stir my balloon whisk through the cool crumbs on the tray – and pour into an airtight container (these will keep for about a week).

flourish15Chocolate Soil (Top Soil)

Ingredients

100g caster sugar

2 Tbsp water

75g dark chocolate (as dark as you can get your hands on – I used 90%)

Method

Chop your chocolate finely and set aside in a large bowl.

Boil the sugar and water over a high heat, brushing down the sides of the pan with cold water to avoid crystallisation.  Heat the mix to 135 degrees Celsius (when the edges of the pan are just starting to turn golden).

Pour the syrup in a steady stream into the chopped chocolate, whisking all the while.  Keep whisking until the chocolate has all been coated in the sugar mixture and small chocolate crystals have been formed.

Pour onto a tray to cool completely then transfer to an airtight container (this will keep for around a week).


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flourish15Matcha Moss

Ingredients

25g caster sugar

25g butter

3 tbsp flour

4.5 tbsp almond meal

1 tbsp matcha green tea powder

Method

Cream together butter and sugar.  Fold in remaining dry ingredients.

Form dough into a log and wrap tightly in cling film – freeze for around half an hour until frozen firm.

Preheat the oven to 120 degrees Celsius.

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Grate the frozen dough over a lined baking sheet using a microplane or a fine grater.

Bake for 8-10 minutes until dry.  Allow to cool before breaking up any large chunks with a fork and transferring to an airtight container.



flourish15Matcha Sponge (Lichen)

Ingredients

4 Tbsp plain flour

2 Tbsp sugar

1/4 tsp bicarb soda

1 tsp matcha green tea powder

1 egg

1 1/2 Tbsp oil

1 Tbsp honey

2 Tbsp natural yogurt

Method

Line a microwave safe container with baking paper (I used a rectangular lunch box).

Mix dry ingredients in a small mixing bowl, in a separate container whisk the wet ingredients until well combines.  Add the wet ingredients to the dry and stir well with a fork.

Pour into the prepared container and microwave for 1-2 minutes (until the mix has doubled in size and no longer feels wet on top)

Turn out of the container and allow to cool completely on a wire rack.

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flourish15Sour Cherry Jellies

Ingredients

1/2 C recently boiled water

1 1/2 C sour cherry syrup (reserved from one jar of sour cherries – in our puree recipe)

2 tsp powdered gelatine

Method

Combine gelatine and hot water using a fork or whisk until fully dissolved (don’t whisk too frantically, you don’t want air bubbles in your jelly).  Add in the cherry syrup and stir to combine.

Line a container with cling wrap, I used a small lunch box.  You want your mix to come up around 1/2 a centimetre to give you nice small cubes.  Tap the container on the bench a few times to knock out any air bubbles.

Cover and set in the fridge for 8 hours or overnight.  Tip the jelly block onto a chopping board, using a sharp knife slice the jelly into even dice.  Put the cubes of crystal clear jelly back into an airtight container and leave in the fridge until needed.

flourish15Clear Sour Apple Jellies

Ingredients

1/2 C recently boiled water

1 1/2 C clear apple juice – I used Preshafruit Granny Smith Apple cold-pressed juice (Not an ad its just the best brand I’ve found for keeping the sourness I expect from a fresh, tart apple and giving a totally clear, colourless jelly)

1/2 tsp citric acid

2 tsp powdered gelatine

Method

Combine gelatine, citric acid and hot water using a fork or whisk until fully dissolved (don’t whisk too frantically, you don’t want air bubbles in your jelly).  Add in the juice and stir to combine.

Line a container with cling wrap, I used a small lunch box.  You want your mix to come up around 1/2 a centimetre to give you nice small cubes.  Tap the container on the bench a few times to knock out any air bubbles.

Cover and set in the fridge for 8 hours or overnight.  Tip the jelly block onto a chopping board, using a sharp knife slice the jelly into even dice.  Put the cubes of crystal clear jelly back into an airtight container and leave in the fridge until needed.

flourish15Sour Cherry Sorbet

Ingredients

500g frozen pitted cherries

1 tsp citric acid

1 Tbsp sugar

15ml kirsch

15ml vodka

Method

Blend the cherries, citric acid, sugar and liquors in a food processor or using a stick blender until smooth then pass the mixture through a fine sieve (the sieving is optional however it does produce a much nicer texture when you remove the cherry skins).

Scoop the mixture into an airtight container and place in the freezer until needed.

flourish15Chocolate Twigs

Ingredients

100g chocolate tempered (see my guide to tempering chocolate here)

Cocoa Powder

Method

Sift a thin layer of cocoa over a baking tray lined with baking paper.

Using a piping bag with a small tip (or a ziplock bag with a small tip cut off the corner) pipe small branch shapes (irregular lines and zigzags there’s no right or wrong here!). Whilst the chocolate is still wet sift more cocoa over the top and leave to set.

Once set shake off any excess cocoa powder and keep the twigs in an air tight container.

The cocoa in this step is optional but gives a nice flocked effect – if you don’t want to do this just pipe the chocolate straight onto the baking paper and leave to set – or do a mix of both as I did.

 

 

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2 Comments Add yours

  1. louise klug says:

    YUM!!!!!

    Like

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