Ekşi Vişnede Usta Denge | Şef Ali Altun | Yemekdili

Sour Cherry | Premium Recipe | 6 Servings | 12 Hours 👨‍🍳 Chef Ali Altun Designed in the shape of real cherries, this special recipe is one of the eye-catching products of showcase pastry making. 00:00 Introduction 00:29 Cherry Filling Preparation 02:35 Mousse Cream Preparation 09:22 Chocolate Coating Sauce Preparation 09:48 Gelatin Mass Preparation 10:38 Red Glaze Preparation 12:48 Assembly ⸻ INGREDIENTS Cherry Filling 375 grams cherries (canned) 7 grams agar agar 70 grams powdered sugar Mousse Cream 4 gelatin sheets 600 grams Pınar cream 300 grams Callebaut white chocolate Chocolate Coating Sauce 200 grams cocoa butter 600 grams Callebaut white chocolate Gelatin Mass 125 grams water 25 grams gelatin powder (200 Bloom) Red Glaze 50 grams water 30 grams Pınar butter 170 grams glucose syrup (SM40) 35 grams Callebaut white chocolate 5 grams red food coloring (oil-based, powder) 130 grams gelatin mass 415 grams raspberry jelly 115 grams white vanilla jelly ⸻ PREPARATION STEPS Cherry Filling Preparation 1. Blend some of the cherries. 2. Boil the cherry puree, agar-agar, and powdered sugar. 3. Remove from heat and add the remaining cherries. 4. Fill the mixture into 5 cm hemispherical silicone molds. 5. Smooth the top and shock-freeze at -18°C for 1 hour. Mousse Cream Preparation 1. Soak the gelatin in cold water. 2. Boil the cream and remove from heat. 3. Add the gelatin and melt it. 4. Add the white chocolate and melt it completely. 5. We cool the mixture to 35-40°C. 6. In a separate bowl, we whip the cream until it is slightly runny. 7. We combine it with the chocolate mixture using a spatula. 8. We transfer the mixture to a piping bag and fill more than half of the full-sphere silicone molds. 9. We spread the cream to the edges. 10. We place the frozen cherry filling. 11. We cover the top again with cream. 12. We let the mold rest in the refrigerator at -18°C for about 4 hours. Chocolate Coating Sauce Preparation 1. We put the melted cocoa butter in a bowl. 2. We add the white chocolate and melt it. Gelatinum Mass Preparation 1. We boil the water. 2. We add the gelatin powder and mix. 3. We boil it again and let it cool in a separate bowl. Red Glaze Preparation 1. Combine water, glucose, and butter in a saucepan. 2. Add white chocolate and red food coloring and bring to a boil. 3. Remove from heat and incorporate the gelatin mixture. 4. Add raspberry jelly and white vanilla jelly. 5. Blend until smooth for approximately 4 minutes. 6. Use the glaze at 35-38°C. Assembly 1. Remove the frozen cherries from the mold. 2. Make a hollow in the center to give them a natural cherry shape. 3. Smooth the edges. 4. Dip the cherries in 32°C white chocolate sauce and let them harden. 5. Then, completely immerse them in 36°C red glaze. 6. Drain off excess glaze and clean. 7. Place on a serving tray and remove the sticks. 8. We place leaves in the middle to create a cherry-like appearance. 9. The Sour Cherry Dessert is ready. Enjoy! ⸻ EQUIPMENT Blender, Stove, Spatula, Silicone Mold, -18°C Refrigerator, Paddle Knife, Stand Mixer, Food Thermometer, Mayonnaise Pan, Whipped Cream Bag, Spoon, Pot, Chopsticks, Baking Tray, Italian Pan, Knife ⸻ Don't forget to subscribe to the channel for professional recipes! 🧡 #SourCherry #AliAltun #ModernPastry #CherryDessert #MousseCake #GlazeCake #ProfessionalKitchen #FoodLanguage #advertisement #collaboration