Fior di ciliegio - È sempre mezzogiorno 30/05//2024

Sal first prepares a gelatin by bringing the cherries, sugar, cherry liqueur, and gelatin to a boil in a saucepan. She then strains the resulting mixture into a steel ring and freezes it in a blast chiller. Sal then makes the Bavarian cream by blending the pitted cherries with the sugar, then emulsifying them with the hydrated gelatin, pastry cream, and semi-whipped cream. Sal prepares the glaze by mixing the sugar, cherry syrup, cream, water, and red food coloring in a saucepan. Once the mixture reaches a boil, she also adds the hydrated gelatin, the neutral gelatin, and the dark chocolate. She blends the resulting mixture and sets it aside. Sal then assembles the cake by placing a disc of almond biscuit at the base of a ring, covering it with the cherry Bavarian cream, placing the frozen gelatin and sponge cake in the center, and finally covering it with more Bavarian cream to the brim. After freezing for 6 hours, Sal unmolds the cake and covers it with the cherry glaze. Decorate with white chocolate drizzles and red cherries with stems. Ingredients: 1 vanilla sponge cake layer Cherry liqueur syrup 1 almond biscuit layer For the cherry jelly: 300 g pitted cherries 100 g sugar 10 g gelatin 50 ml water 5 ml cherry liqueur For the cherry Bavarian cream: 350 g cherries 80 g sugar 120 g custard 240 g semi-whipped cream 25 g sugar 14 g gelatin 70 ml water