Grandpa’s Hat

Credit: Mathilde de l'Ecotais

With Morello cherries and white chocolate, kirsch sauce

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Ingredients (6 people)
  • You will need the following utensils to prepare and serve this dessert:
  • 6 plastic egg aspic molds
  • 6 parchment paper circles, 5 inches in diameter (12 cm)

Finish and presentation


Step 1: Making the hats

Temper the dark chocolate couverture. Coat the inside of the 6 plastic molds and refrigerate to set.

Bring the syrup to a boil. Prepare the pâte à bombe by beating egg yolks continuously while adding the hot syrup in a thin stream. Beat the mixture until stiff. Melt the white chocolate. Whip the heavy cream.

Combine the white chocolate, cream, and pâte à bombe. Fill the molds with this mixture, adding 3 wild Morello cherries to each mold. Freeze for 1 hour.

Step 2: Preparing the flocking

Melt dark chocolate and cocoa butter together in a double boiler. Strain through a chinois and keep warm until needed.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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