1 (14-oz.) can pitted black cherries 1 recipe Chocolate Cream
Drain cherry juice; reserve. Drain cherries on paper toweling. Place small amount of chocolate cream in pastry bag; pipe into cherries. Reserve. Place reserved juice in saucepan; heat to boiling. Reduce until sauce coats spoon. Let cool.
Chocolate Cream
7 gelatin leaves, soaked in cold water 6 oz. white chocolate 10 oz. heavy cream 4 egg whites 4 oz. sugar 2 tbsp. kirsch
Dissolve gelatin in pan in bain marie. Place chocolate in top half of double boiler; melt. Remove from heat; add dissolved gelatin. Let cool. Whip cream to soft peaks. Beat egg whites, gradually adding sugar, to stiff peaks. Fold meringue into whipped cream; fold in chocolate. Reserve at room temperature.
The administrator has disabled public write access.
Forums
