Pistachio
Jubilee
From
Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs
Yield:
6 servings
Chocolate
Mousse:
- 8
egg yolks
- 1/4
cup sugar syrup
- 1
pound 1 1/2 ounces dark chocolate
- 1
quart whipped cream
Whip
the yolks over a double boiler with hot sugar syrup, transfer
into a kitchen aid bowl and whip until fluffy and cool. Mix in
chocolate and fold in whip cream. Refrigerate to set.
Brandied
cherries:
- Buy
a jar of French pitted cherries.
- Ganache:
- 2
ounces butter
- 2
ounces sugar
- 1
1/2 cups heavy cream
- 1/2
pound chocolate
Bring
cream, butter and sugar, mix in the chocolate off the fire, transfer
into a container.
For
assembly, spoon mousse in the bottom, cut a thin layer of cake,
add 1 cherry cut in half and spoon Ganache over it to cover the
cherries. Refrigerate. Before serving, fill the rest of cup with
Pistachio Ice Cream bought from store.
