HANOS catering wholesale
Become a customer
Foodxperience

Mon cherry

Insta-worthy patisserie by Bart de Gans, inspired by crème suisse.

This dish is built from 4 components: Cherry sorbet, Chocolate waffle, Crème suisse, and Spun sugar.

Ingredients

9gDextrose
27gglucose powder
250gcherry purée
1gstabilizer
55gSugar
108gWater

500gwhite chocolate 35%
7gred fruit powder
17gyogurt powder

40gSugar
0.5gVanilla pod
350gMilk
40gCream
30gEgg yolk
200gWhipped cream
7gGelatine
20gLemon juice
27gCustard powder
72gYogurt

spun sugar - isomalt
red fruit powder

Preparation

  1. Mix half of the sugar with the dry ingredients.
  2. Bring the other half of the sugar and the water to a boil and add the powder mixture.
  3. Briefly bring back to a boil, then let cool.
  4. When the syrup is sufficiently cooled, mix with the puree and churn as a sorbet.

  1. Mix the chocolate together with the yogurt powder and red fruit powder.
  2. Temper the mixture and shape into a cone.

  1. Heat the milk, cream, sugar, and vanilla pod together.
  2. Mix the custard powder, sugar, and egg yolk and add to the mixture.
  3. Cook as a custard and add the soaked gelatin.
  4. When sufficiently cooled, carefully fold in the whipped cream, lemon juice, and yogurt.

  1. Make airy cotton candy from the spun sugar and sprinkle with red fruit powder.