Gérard Bertrand presents: At the table!
Episode 03 - Florian Declercq

Ingredients (serves 6-8):

Cocoa Viennese cookie:

• 150g eggs
• 60g egg yolks
• 100g egg whites
• 165g caster sugar
• 60g flour
• 15g cocoa powder
  
  

Mello cherry confit:

• 125g of sour cherry puree
• 15g caster sugar
• 3g pectin
• ½ lemon juice

Syrup:

• 166cl water
• 208g sugar
• 100cl of kirsch

Vanilla Whipped Cream:

• 250g liquid cream 35%
• 30g caster sugar
• ½ vanilla pod
• 90g mascarpone
  
  
  

Preparations:

Cocoa Viennese Biscuit:

• In a mixer, beat 140g of caster sugar, 60g of egg yolks and 150g of whole eggs
• Gently fold in 100g of egg whites and 25g of caster sugar previously whisked together
• Incorporate the flour and cocoa powder into the mixture
• Spread everything on a baking sheet and bake at 250°C for 5 minutes

Mello cherry confit:

• Mix the sugar and pectin
• Bring the sour cherry purée, sugar and pectin to a boil
• Stir in the lemon juice
• Cool
  
  

Vanilla Cream:

• Beat all the ingredients in a mixer at low speed

Final Cut:

• Soak the cocoa biscuit lightly with the Kirsch syrup
• Spread a thin layer of Morello cherry confit and top with an equal amount of whipped vanilla cream
• Arrange a few Morello cherries with Kirsch
• Roll up the whole thing
• Top with whipped vanilla cream
• Finish by covering with shavings of chocolate and morello cherries
  
  

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