Cold Cherry Almond

Cold Cherry Almond recipe

18 Mar 2019

Recipes
Patisserie
Chocolate

Ingredients

  • Cream 35% - 170 g 
  • Almond milk - 30 g 
  • Puratos Classic Cherry - 15 g 
  • Milk - 1000 g 
  • Ganache - 600 g 
  • PatisFrance Starfruit Cherry - 120 g 
  • Belcolade Origins Lait Vietnam 45 Cacao-Trace - 265 g 
  • Puratos Classic Cherry - 15 g

Working method

  • Heat up the cream, Starfruit Cherry, almond milk and Classic Cherry together to 85°C. 
  • Pour onto the chocolate and mix to obtain a smooth ganache. Pipe the ganache in silicone moulds and freeze until frozen. 
  • Mix 600 g frozen ganache with 1000 g milk and serve.

Serving tip

  • Serve into a cold glass with some ice cubes and decorate with sweet whipped cream, freeze dried red fruit powder and a cocktail cherry.