My name is Martin Chiffers. So today I'm going to show you a couple of desserts
and how we assemble them
you know what I like in a dessert is something nice and crispy
for this one we've got a sugar chocolate
tuile, some of the soil that we made
cherry compote
cherry gel and then a chocolate mousse and vanilla cream
bit of a variation on the black forest kind of thing
and we have some cherry ice cream to go with it
and a little cherry paper
crispy paper
we take one of our little sugar chocolate tubes
we're going to place a sponge
place that on the bottom
so a little bit of soil for a crunchy texture
I've got a chocolate cream but this is a light ganache
so we make a ganache and then we just fold a little bit of cream in at the end
I'm going to pipe in the base
I've got some cherries
fresh cherries, a little bit of sugar, lemon juice
we'll take a few of the cherries
drop those in
I've got some Chantilly cream building up
those layers
and here I've got a very light cherry jelly which I've
put in the espuma
now we've got some little cherry jelly spheres, they're made with cherry purée, a little bit of agar
and gelatin
I'm going to take a few more of my cherries
some more soil
a little cherry gel
put a couple of mint leaves
little bit of lemon zest
we're just going to put over the top
and our ice cream
and finish with a little cherry paper
so we have a sugar
chocolate tuile and then in the bottom we have a chocolate sponge soaked with
cherry syrup, finished with a light chocolate ganache
cherries cooked with lemon thyme
whipped cream and
a jelly mousse
finished with a cherry ice cream
jelly spheres, and cherry paper
The next dish we have is a raspberry dish
so we have a freeze dried
raspberry and white chocolate sponge and then a chocolate crémeux
we're going to place that on a jelly then we have some
raspberry crémeux
and here our spheres
a little raspberry gel, freeze dried raspberry, a little
chocolate tube and then we're going to fill that with a raspberry cream
and decorate with some candied lemon. Normally I think about the flavours that we're going
to use and then try and
draw up the picture
in my mind, and on paper I normally make some sketches and drawings
if you put it on paper
it'll give you a good idea of what you're going to do and if you don't then
you might forget something and when you actually come to make that dish
you're idea completely changes so
I think it's good to write it down and draw some pictures
and move on from there until you perfect it
we have a raspberry jelly
this is made with
vegetable gelatin
so the chocolate I've used here is a madagascar
sixty seven percent high caliber chocolate
I'm going to take some raspberry gel
and I'm just going to gel the plate
this is the raspberry crémeux, similar to a lemon but we're using a raspberry purreé
egg yolks and then it's
set with some gelatin and butter
and we've got some candied lemon
I've done the same there with a lime
again we can put a little mint leaf
so a little chocolate tube
so here i brushed it
with cocoa butter
scratched it, put some gold powder, spread the chocolate and rolled up the plastic to form a tube
take your raspberry cream and fill up. We're going to dip the ends in
freeze-dried raspberries
so here's our raspberry dish, it's a raspberry jelly
with vegetable gelatin
white chocolate freeze-dried raspberry sponge
and then we have the chocolate crémeux
with a chocolate tube filled with raspberry cream
and raspberry crémeux on the plate, and gel