Dallaway farm cherry foam, Dark chocolate cremeux, Moss cake and Sour cherry granola – By Keisha Meakin



Dark chocolate Cremeux

  • 425g Whipping cream
  • 400g Milk                                   
  • 90g Sugar
  • 180g   Yolks
  • 200g Milk Chocolate
  • 500g Dark chocolate
  • 2 Leaves Gelatine


Cherry foam

  • 375g cherry puree
  • 375g whipping cream
  • 225g yolk
  • 150g sugar
  • 2 ¼  leaves silver gelatin


Sour cherry Granola

  • 115g Butter
  • 110g dark brown sugar
  • 85g honey
  • 10g vanilla extract
  • 170g oats
  • 65g pumpkin seeds
  • 10g orange zest
  • 3g ground cinnamon
  • 3g salt
  • 20g Freeze dried sour cherry


Moss Cake

  • 300g pureed spinach
  • 3 whole eggs
  • 230g caster sugar
  • 260g sunflower oil
  • 300g plain flour
  • 15g baking powder
  • 5g salt
  • 2 lemon zests
  • 10 ml lemon juice



Dark chocolate Cremeux

  • Bring to the boil, the milk and cream
  • Mix the yolks and sugar together
  • Make a liaison with the yolks and the cream
  • Return back to the pan and cook to 85C
  • Remove from heat and add the soaked gelatine, pass in to a bowl
  • Melt the chocolate
  • Make a ganache adding the anglaise in stages
  • Cover and chill


Cherry foam

  • Mix together the puree and cream in a saucepan
  • Mix the yolks and the sugar together, soak the gelatin in ice water.
  • Bring the liquid to the boil, pour 1/3 onto the yolks, mix and return to the pan.
  • Cook as for anglaise to 84C remove from heat, add gelatin and pour onto a bowl on an ice bath.
  • Once cool, pass and refrigerate.
  • Pour in to a espuma, and charge twice, shake well


Sour cherry Granola

  • Place the butter in a pan and cook to a nutty brown colour.
  • Mix the beurre noisette with the sugar, honey and vanilla extract
  • In a separate bowl mix the remaining ingredients except the cherries
  • combine both of the mixes and spread onto a tray lined with silicone paper
  • bake at 135c for approx. 45 minutes
  • allow to cool before adding the crushed cherries


Moss cake

  • Place the eggs, salt and sugar into a mixing bowl and whip to form a sabayon.
  • Continue whisking and add the oil in a slow but steady manner, in the same way as when making mayonnaise.
  • Sieve the flour and the baking powder then add to you above mixture in ¼ stages, fold each time making sure you have no lumps.
  • Add the puree, lemon zest and juice and mix well
  • Pipe in to greased flexi moulds
  • And bake in a pre-heated oven at 170c for 15-20 minutes or when checked with a knife it is removed from the centre of the cake clean.
  • Allow to cool.


To Assemble

  • Pipe a small mound of cremeux, top with 3 whole griottine cherries
  • Carefully pipe a larger mound of foam over the cremeux
  • Garnish with the granola, broken moss cake and fresh cherry pieces
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