The Recipes

Cherry Mousse and Sorbet


Cherry Sorbet

250g cherries, pitted
25g sorbet stabilizer 2g citric acid
250g water
100g sugar

Genoese Sponge (Mousse Base)

125g caster sugar
12.5g butter
125g flour
4 eggs

Cherry Mousse

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


Cherry Sorbet

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.

Genoese Sponge

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 to cool.

Cherry Mousse

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.

Cherry Jelly

Bloom gelatin then dissolve in 1/3 of liquid at 42C. Mix with the rest of the fresh juice and coat mousse. Allow to set for 6 hours.

Garnish with Thai basil cress.