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Cherry / Vanilla / Guanaja

Cherry / Vanilla / Guanaja
  • 100 ml milk
  • 520 ml heavy cream
  • 200 g sugar
  • 1 × egg(s)
  • 1 g salt
  • 2 × sheet(s) of gelatin
  • 50 g vanilla sugar
  • 160 g egg white
  • 150 g egg yolks
  • 2 × egg yolks
  • 0.1 ml cherry liqueur
  • 42 g glucose
  • 500 g black cherry puree
  • 0.1 ml Kirsch
  • 0.75 g iota carrageenan
  • 1 × Tahitian vanilla
  • 100 ml whipped cream
  • 150 g guanaja couverture
  • 16 g cherry puree
  • 100 ml water

Ingredients

  • 100 ml milk
  • 520 ml heavy cream
  • 200 g sugar
  • 1 × egg(s)
  • 1 g salt
  • 2 × sheet(s) of gelatin
  • 50 g vanilla sugar
  • 160 g egg white
  • 150 g egg yolks
  • 2 × egg yolks
  • 0.1 ml cherry liqueur
  • 42 g glucose
  • 500 g black cherry puree
  • 0.1 ml Kirsch
  • 0.75 g iota carrageenan
  • 1 × Tahitian vanilla
  • 100 ml whipped cream
  • 150 g guanaja couverture
  • 16 g cherry puree
  • 100 ml water
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Preparation

Cherry Sorbet:

Mix 50 g of sugar, glucose and water and bring to the boil once so as to produce sugar syrup. Add the sugar syrup to black cherry puree and cherry schnapps and pour into a Paco Jet cup. Freeze the sorbet mixture for at least 24 hours and put in the Paco Jet cup before serving.

 

Vanilla / Cherry Crème:

Soak one sheet of gelatin in cold water. Bring the milk to the boil together with 100 ml of heavy cream, iota, vanilla sugar and Tahiti vanilla. Remove the pot from the stove and add 150 g of egg yolk, stirring until the mixture has a creamy consistency. Dissolve the squeezed gelatin in the mixture. Season with cherry schnapps and leave to cool.

 

Add the whipped cream and pour the mixture into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.

 

Chocolate Mousse:

Soak one sheet of gelatin in cold water. Melt the couverture over a water bath and stir until smooth. Whisk the egg, together with two egg yolks and 30 g of sugar, over steam until foamy, dissolve the pressed gelatin in the mixture and then stir until cold.

 

Add the couverture and 420 ml of heavy cream. Pour the mixture into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.

 

Cherry Meringue:

Whip the egg white, 120 g of sugar, cherry puree and salt until stiff, spread on a silicon mat and dry for 12 hours at 54 °C.

 

Garnish

Choco Peta Zeta, Cocoa Earth

 

Recipe by Walter Triebl, JUNGER WILDER 2014, aiola upstairs, Graz (Austria)

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