| Posted October 11, 2017
Around the contest

Cherry crémeux

  • 300 gr. Cherry purée
  • 70 gr. Sugar
  • 250 gr. Eggs
  • 9 gr. Gelatin
  • 200 gr. Butter
  • 70 gr. Griottines

Heat the purée.

Mix the eggs with the sugar. Pour the boiling purée on the eggs and heat to simmering point, while constantly beating.

Take off the heat and add the soaked pressed gelatine and at 60°C add the butter.

Add the Griottines pieces.

Pain chocolat of Genes

  • 375 gr. Marzipan
  • 9 Eggs
  • 24 gr. Flour
  • 36 gr. Cacao powder
  • 6 gr. Baking powder
  • 150 gr. Melted butter

Gently beat the eggs with the marzipan.

Sieve the flour with the cacao powder, and the baking powder.

Fold into the marzipan mix.

Add the cold melted butter.

Bake in a preheated oven at 170°C for 20 minutes.

Star anise mousse

  • 100 gr. Sugar
  • 75 ml. Water
  • 110 gr. Egg yolk
  • 175 gr. Dark chocolate
  • 11 gr. Gelatin
  • 350 gr. Whipped cream
  • 4 Star anise fruit

Heat the water and the sugar with the star anise fruit to 125°C.

Pour on the beaten egg yolks, whisk until cool. Add soaked and pressed gelatine.

Mix the cold bombe filling with the chocolate and the whipped cream.

Cherry sorbet

  • 2000 gr. Cherry purée
  • 100 gr. Sugar
  • 300 gr. Glucose
  • 10 gr. Stabilizer
  • 1000 gr. Water

Heat the water, glucose, sugar, and stabilizer.

Fold into it the fruit purée.

Mastic ice cream

  • 2 lt. Milk
  • 1 lt. Cream
  • 500 gr. Sugar
  • 500 gr. Egg yolk
  • 4 Mastic pieces
  • 10 gr. Stabilizer

Heat the milk cream with mastic pieces.

Mix the egg yolks with the sugar.

Mix all these ingredients with the boiling, infused milk.

Bring to 79°C, while beating constantly.

Take off the heat.

Pour the mix into the chinois.

When cold leave to set 24 hours in cooler before processing in ice cream maker.


Cherry jelly


  • 500 gr. Cherry purée
  • 20 gr. Gelatin


Warm the purée then add soaked and pressed gelatin.

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