Dessert

Chef Carla Jones ‘Black Forest’ Gateaux

Posted by
The Seacliff Restaurant
Posted on
3 Dec 2021
DifficultyAdvanced

This recipe has been provided by Carla Jones, Head Chef of The Seacliff Restaurant.

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Makes1 Serving
Chocolate Mousse
 460 ml Double Cream
 6 Gelatine Leaves
 6 Egg Yolks
 80 g 70% Bitter Chocolate
 20 g 70% Cocoa Powder
 300 ml Whole Milk
CEP Mushroom Mousse
 40 g Egg Yolk
 60 g Egg White
 40 g Caster Sugar
 135 g White Chocolate
 10 g CEP Powder
 10 g Cocoa Powder
 2 ½ Gelatine Leaves Gold
 ½ Vanilla Seeds
 225 g Double Cream
Cherry Gel
 500 g Cherrieswashed and pitted
 3 g agar agar
Chocolate Soil
 200 g Caster Sugar
 200 g Ground Almonds
 120 g Plain Flour
 100 g Cocoa Powder
 135 g Buttermelted
Airated Parsley Sponge
 70 g Flat Leaf Parsley
 35 g Egg White
 15 g Egg Yolk
 15 g Sugar
 8 g Flour
Chocolate Mousse
1

Soak the gelatine in cold water. Mix the egg yolks and caster sugar together in a bowl.

2

Bring 300ml of the double cream together with the milk to a boil. Pour the mixture onto the egg yolks and sugar then return to the pan and cook over low heat until the mix thickens a little.

3

Remove from the heat. Finely chop the chocolate and stir in, along with the gelatine and cocoa. Place the pan over a bowl of ice to cool. Meanwhile, semi-whip the remaining 160ml of double cream.

4

When the chocolate custard mix is at room temperature, fold in the cream until fully incorporated. Set into the Pavoni Italia lifelike cherry mould and freeze overnight.

CEP Mushroom Mousse
5

Whisk the egg yolk and sugar until pale and fluffy.

6

Bloom the gelatine.

7

Melt white chocolate over a pan of hot water.

8

Once the white chocolate is melted fold in the cocoa powder and cep powder until fully incorporated.

9

Semi whit 200g of the double cream and heat 25g of the remaining.

10

Add the gelatine to the heated cream and strip until fully dissolved.

11

Mix this into your chocolate mixture.

12

Leave to cool to room temperature and combine the chocolate mixture into your whipped cream folding gently.

13

Transfer to a piping bag and pipe into the cep mushroom mold. Dust the tops with cocoa powder when plating to resemble a cep mushroom.

Cherry Gel
14

For the cherry gel, blitz the cherries in a blender then pass through a fine sieve. Place the cherry juice in a small pan and reduce it by half. Add the agar agar and mix until fully combined Allow to cool, then blend with a hand blender until you obtain a smooth gel. Refrigerate until ready to serve.

Chocolate Soil
15

Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper. Bake at 160°C/gas mark 3 for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container.

Airated Parsley Sponge
16

To prepare the sponge, add the parsley , egg whites, egg yolks, sugar and flour to a bowl and mix until smooth and combined. Transfer to a pan and heat the batter slowly, mixing continuously and taking care not to overheat and cook the eggs. Place into a large siphon gun and charge with 3 gas canisters. Pipe the batter into a 1kg purée container and cook in the microwave for 90 seconds on full power. Allow to cool, then freeze.

Ingredients

Chocolate Mousse
 460 ml Double Cream
 6 Gelatine Leaves
 6 Egg Yolks
 80 g 70% Bitter Chocolate
 20 g 70% Cocoa Powder
 300 ml Whole Milk
CEP Mushroom Mousse
 40 g Egg Yolk
 60 g Egg White
 40 g Caster Sugar
 135 g White Chocolate
 10 g CEP Powder
 10 g Cocoa Powder
 2 ½ Gelatine Leaves Gold
 ½ Vanilla Seeds
 225 g Double Cream
Cherry Gel
 500 g Cherrieswashed and pitted
 3 g agar agar
Chocolate Soil
 200 g Caster Sugar
 200 g Ground Almonds
 120 g Plain Flour
 100 g Cocoa Powder
 135 g Buttermelted
Airated Parsley Sponge
 70 g Flat Leaf Parsley
 35 g Egg White
 15 g Egg Yolk
 15 g Sugar
 8 g Flour

Directions

Chocolate Mousse
1

Soak the gelatine in cold water. Mix the egg yolks and caster sugar together in a bowl.

2

Bring 300ml of the double cream together with the milk to a boil. Pour the mixture onto the egg yolks and sugar then return to the pan and cook over low heat until the mix thickens a little.

3

Remove from the heat. Finely chop the chocolate and stir in, along with the gelatine and cocoa. Place the pan over a bowl of ice to cool. Meanwhile, semi-whip the remaining 160ml of double cream.

4

When the chocolate custard mix is at room temperature, fold in the cream until fully incorporated. Set into the Pavoni Italia lifelike cherry mould and freeze overnight.

CEP Mushroom Mousse
5

Whisk the egg yolk and sugar until pale and fluffy.

6

Bloom the gelatine.

7

Melt white chocolate over a pan of hot water.

8

Once the white chocolate is melted fold in the cocoa powder and cep powder until fully incorporated.

9

Semi whit 200g of the double cream and heat 25g of the remaining.

10

Add the gelatine to the heated cream and strip until fully dissolved.

11

Mix this into your chocolate mixture.

12

Leave to cool to room temperature and combine the chocolate mixture into your whipped cream folding gently.

13

Transfer to a piping bag and pipe into the cep mushroom mold. Dust the tops with cocoa powder when plating to resemble a cep mushroom.

Cherry Gel
14

For the cherry gel, blitz the cherries in a blender then pass through a fine sieve. Place the cherry juice in a small pan and reduce it by half. Add the agar agar and mix until fully combined Allow to cool, then blend with a hand blender until you obtain a smooth gel. Refrigerate until ready to serve.

Chocolate Soil
15

Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper. Bake at 160°C/gas mark 3 for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container.

Airated Parsley Sponge
16

To prepare the sponge, add the parsley , egg whites, egg yolks, sugar and flour to a bowl and mix until smooth and combined. Transfer to a pan and heat the batter slowly, mixing continuously and taking care not to overheat and cook the eggs. Place into a large siphon gun and charge with 3 gas canisters. Pipe the batter into a 1kg purée container and cook in the microwave for 90 seconds on full power. Allow to cool, then freeze.

Chef Carla Jones ‘Black Forest’ Gateaux
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