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

Wine and Food series: renowned chefs sublimate Gérard Bertrand wines

Follow the recipe : Log Rolled way Black Forest

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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