100g caster sugar
35g Fresh As Cherry Whole
Bring the water and sugar to a rapid boil. Add the cherries. Set aside to cool.
100g milk chocolate
2 gelatine leaves
Soften the gelatine in ice cold water. In a bain marie, melt the chocolate. In a pot combine the glucose and the cream and bring to the boil. Pour the cream onto the chocolate in 3 stages stirring well each time. Add the milk and stir until the mixture is completely combined. Store in the fridge until required.
20g caster sugar
1 drop vanilla paste
Combine all the ingredients and whisk until soft peaks.
125g dark chocolate (70% cocoa)
90g plain flour
Heat the oven to 160°C. Melt the butter and the chocolate in a bain marie. In a separate bowl, whip the eggs and sugar until fluffy. Fold the egg mixture into the chocolate mixture, then fold in the flour. Pour into a baking tray lined with greaseproof paper. Bake for 25-30 minutes or until cooked but still moist in the centre.
35g (1 packet) Fresh As Cherry Whole
Layer the Chocolate Cream, Vanilla Cream and Cherry Compote alternately in a glass and top with Fresh As Cherry Whole.
Substitute Fresh As Cherry Whole with Fresh As Raspberry Whole