Cherry Mousse and Sorbet
25g sorbet stabilizer 2g citric acid
Genoese Sponge (Mousse Base)
125g caster sugar
4.5 Bronze Leaf gelatin, bloomed
188g cherries, pureed
300g double cream
200g caster sugar
225g egg white
Cherry Jelly (To Glaze Mousse)
3 Bronze Leaf gelatin
188g Cherry juice
Mix all the ingredients together and freeze in a Paco Jet Container for 24 hours, then blitz.
Method (Ice cream Machine)
Mix all ingredients together. Blend, strain through a sieve and place into ice cream machine. Churn until frozen.
Take the eggs and sugar and whisk until light and fluffy, doubled in volume. Fold in sifted flour. Fold in butter. Spread on a 12inch x 9ich tray lined with greaseproof paper 1cm thick and bake at 160C for 10 minutes until golden. Allow
Whisk egg white and sugar into soft peaks. Fold in cherry puree. Dissolve gelatin in 100ml of the double cream, warmed to 42C. Semi-whip the remaining cream and fold into egg whites and puree, then fold in cream and dissolved gelatin. Pour straight onto the Genoese sponge, spread evenly and chill for 8 hours.
Bloom gelatin then dissolve in 1/3 of liquid at 42C. Mix with the rest of the fresh juice and coat mousse. Allow
Garnish with Thai basil cress.