Cherry Patisserie – Sour Cherry Mousse with Mirror Glaze

Warm the granulated sugar, liquid egg white and the soaked, well-squeezed Gelatine in a Bowl over a water bath. Stir regularly until the gelatine has completely dissolved and the mixture reaches a temperature of about 35 °C – it's best to check this with a Thermometer so the gelatine sets properly later.

Stir the tempered white couverture (40°C) smooth with the Sour cherry puree until no lumps remain and the mixture has a homogeneous, creamy consistency. Now first gently fold in the whipped meringue — work with a Dough scraper in gentle, circular movements from bottom to top (folding), so the air in the meringue is preserved. Then fold in the whipped full cream in the same way. The finished mixture should feel airy and light and have a soft pink colour, without streaks or uneven spots.

Stir the tempered white couverture (40 °C) smooth with the Sour cherry puree until no lumps remain and the mixture has a homogeneous, creamy consistency.

First gently fold in the whipped meringue – work with a Dough scraper in gentle, circular movements from bottom to top (folding), so the air in the meringue is preserved. Then fold in the whipped full cream in the same way. The finished mixture should feel airy and light and have a soft pink colour, without streaks or uneven spots.

Fill the mousse evenly into the silicone cherry mold using a Piping bag (or spoon) – about 7 g per cavity. Smooth off the surface with a Spreading palette or a Scraper, so a nice, level underside forms later.

Place the mold in the freezer overnight, until the cherries are completely frozen through and firm – they should feel hard when tapped and no longer give under pressure. Only then can they be cleanly unmolded and glazed.

Soak the Gelatine in cold water. Put full cream, Sour cherry puree, granulated sugar and Glucose syrup together in a pan and bring it all to a boil, stirring occasionally. Take the pan off the heat, add the squeezed gelatine and stir briefly until it has completely dissolved.

Pour the hot mixture over the white couverture and let it sit for a moment so the chocolate can melt. Blend everything smooth with an immersion blender – keep the blender at an angle and slightly below the surface, so as few air bubbles as possible form. Colour the glaze with Mulberry, red and black in portions, until you reach the desired rich cherry tone.

Let the glaze cool to 26–28 °C. Carefully remove the frozen sour cherry patisseries from the Silicone mold (best straight from the freezer, so they keep their shape) and dip each one completely into the glaze.

Lift the cherries out with a fork or a dessert skewer, let them drip briefly over the Bowl and then set them on a wire rack or a plate. Let the glaze set at room temperature before you continue working with the patisseries or serve them.

Temper the Dark couverture and fill it into a small paper Piping bag (cornet). Snip the tip only very slightly, so as little chocolate as possible comes out – this lets you make fine strips about 3 mm thick. Draw 35 strips about 3 cm long each on a sheet of baking paper, one for each cherry. Put the baking paper in the freezer for a few minutes, until the chocolate has completely set.

Once the stems are hard, you can carefully peel them off and set them into the small indentation on top of each cherry. Either set a single stem per cherry, or combine two stems slightly crossed for the typical double cherry. Finally, add a small mint leaf, for a particularly realistic and fresh look.