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Ingredients: Biscuit, eggs, sugar, flour, cocoa, cherry jelly, cherries, 500 ml instant gelatin puree, sugar, water, creamy soufflé, milk, vanillin, cream 20-33%, sugar, instant gelatin, Cream, Mascarpone cheese, cream 33%, powdered sugar, Pistachios for decoration, Nuts for decoration, Oreo cookies for decoration, coconut shavings
Cooking method:
Cooking cherry jelly. Pour boiling water over the berries and cook for 5 minutes, add sugar. Filter compote, mix with gelatin. Mix well. Add pureed berries, mix. Cool down. Pour into the mold. Put in the refrigerator until cold.
Cooking creamy mousse. Grind the cream with sugar. We boil milk. Add vanillin. Whisking constantly, add instant gelatin. Stir, cool, combine with cream. We take a form of a larger diameter than we took for cherry jelly by a few centimeters. We shift cherry jelly into it, fill it with creamy mousse. We send it to the refrigerator.
For a biscuit, beat eggs with sugar, add flour and cocoa. Lightly oil the mold. Bake in a preheated oven at 180C for about 30 minutes. Cut the cooled biscuit into 2 pieces with a confectionery thread.
For cream, grind mascarpone with powdered sugar and cream.
We collect the cake. Soak the first biscuit with cream. We spread the second layer of cherry-milk soufflé. Then cream, again biscuit and cream. Sprinkle with coconut flakes and decorate with nuts, biscuits and finely chopped pistachios.
Bon Appetit!