White chocolate mousse wrapped in a dark chocolate sponge with marinated cherries – by David Fullerton

INGREDIENTS

(serves eight)

For the sabayon 5 egg yolks
375g white chocolate, melted
75ml double cream, whipped

For the chocolate sponge 6 eggs, separated
150g sugar
60g cocoa powder

For the marinated cherries 40 cherries, marinated in brandy for 24 hours
100ml cherry coulis
Sugar springs to garnish

METHOD

Make the sabayon by whisking egg yolks over a bain-marie. Fold in melted chocolate, then fold in whipped cream.

Whisk yolks and sugar to ribbon stage, add cocoa powder, whip egg whites until firm and fold into yolks. Cook on a greased tray at gas mark 4 for 20 minutes. When cold, cut into strips to line moulds. Fill the lined moulds with mousse and chill for 24 hours.

Add cherries to half of the coulis and reduce to a syrup. Allow to cool.

Turn out the mould, spoon cherries on top, garnish with rest of the syrup and sugar springs.

David Fullerton