Cherry, mascarpone and Amaretto verrine
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/a9d62416d655f6a3da3cae09f06fa09f.jpg?itok=Bw2ntrHl)
Products
Cocoa ladyfinger
ingredients | preparation |
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Prepare blanch egg yolks with the first sucrose |
Coffee coating
ingredients | preparation |
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Mix both ingredients and let it cool |
Mascarpone and Amaretto mousse
ingredients | preparation |
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Boil the water with the trimoline, sucrose and scraped vanilla seeds |
Tonka whipped ganache
ingredients | preparation |
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Boil the cream with the glucose syrup and dissolve the previously hydrated gelatin leaves |
Cherry gelée
ingredients | preparation |
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Prepare the cherry pulp previously strained in a pot and heat up until it reaches 40ºC |
Others
Assembly
Add 25gr of the coffee coating to the bottom of the glass |