Chocolate and cherry are a classic flavour combination put together here in a simple but sophisticated way I used the Nature Fruitée cacao powder as it has a nice acidity that complements the fruits used in this dessert. Tips This cake can be made up in advance and frozen. It is also nice to use with other summer flavours like lemon and blueberry. You can soak the sponge with a syrup to add extra flavour.Chocolate and cherry are a classic flavour combination put together here in a simple but sophisticated way I used the Nature Fruitée cacao powder as it has a nice acidity that complements the fruits used in this dessert. Tips This cake can be made up in advance and frozen. It is also nice to use with other summer flavours like lemon and blueberry. You can soak the sponge with a syrup to add extra flavour.Chocolate and cherry are a classic flavour combination put together here in a simple but sophisticated way I used the Na...
- Conservation:
- Storage recommendations Keep in the refrigerator till needed. Best to serve at room temperature Room temperature : Possible Refrigerator : Possible Freezer : Possible
Polenta Cake
Συστατικά: Polenta Cake
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50 gground almond
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62 gPolenta
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75 gplain flour
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5 gbaking powder
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2 gbicarbonate of soda
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1 gsea salt
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65 gsugar
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60 gOlive oil
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60 gOat milk
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60 gSoya yoghurt
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60 glemon juice
Προετοιμασία: Polenta Cake
1. Sieve all the dry ingredients together.
2. Whisk all of the wet ingredients together : olive oil, lemon juice, oat milk and soya yoghurt.
3. Chop the Alto el Sol chocolate into small pieces and fold through the cake mix.
4. Place into a piping bag and pipe 45g onto each mould.
5. Bake at 170°C for 8min.
Συστατικά: Polenta Cake
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40 gVegan whipping cream (#1)
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20 gsugar
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160 gVegan whipping cream (#2)
Προετοιμασία: Polenta Cake
Creme Chantily
1. Mix the vegan cream #1 and sugar together then add the cacao powder and then heat to 50°C allow to cool.
2. Add the remaining cream and homogenise together .
3. Allow to cool for 2 hrs in the refrigerator and then it can be whipped.
Συστατικά: Polenta Cake
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592 gwater
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78 gsugar
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0.5 gsalt
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10 gcinnamon powder
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60 gglucose
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88 gDextrose
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15 gInulin Powder
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1 glocust bean gum
Προετοιμασία: Polenta Cake
Chocolate and cinnamon sorbet
- Warm the water up the to 40°C.
- Mix all of the dry ingredients together and then whisk into the warmed water.
- Cook to 80°/85°C to pasteurise.
- Pour onto the chocolate and emulsify well. Allow to chill overnight.
- Churn the sorbet and then pipe into small sphere moulds and freeze.
Συστατικά: Polenta Cake
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200 gblack cherries
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150 gsugar
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200 gwater
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2 gElderflower
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50 gSt Germain Liquor
Προετοιμασία: Polenta Cake
Cherry Compote
1. Cut the cherries in half.
2. Make a stock syrup with the sugar and water infused with the elderflower.
3. Add in the cherries and gently simmer until they are cooked
4. Strain of the syrup and reduce to thicken. Finally, add the St Germain liquor to taste.
Συστατικά: Polenta Cake
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2 gCLR-19165
Προετοιμασία: Polenta Cake
Decoration
- Temper the chocolate
- Place a guitar sheet on to a plastic board.
- Dust with the gold powder.
- Pipe the tempered chocolate on top and then smooth out to a thin layer.
- Allow to touch dry and then using your desired cutter cut through the chocolate.
- Pace a layer of silicon paper on top and then a flat tray and place into the fridge to set
Assembly
- Place the chocolate polenta cake on to the plate and pipe a line of the chantilly cream either side.
- Stick the chocolate decoration to the sides of the cake.
- Place the chocolate sorbet on top.
- Pipe bulbs of the Creme Chantilly.
- Place the cherries on top.
- Drizzle the thicken cherry syrup around the edge.
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