Black Forest

Whip the eggs with the sugar and honey for 15 minutes.

Incorporate the sifted powders.

Pour the mixture into rings with a diameter of 18 cm and a height of 4 cm, and bake at 160°C with the valve open for about 22 minutes (convection oven baking).

Prepare a water and sugar syrup

Once cooled, add the distillate.

In a pot, bring the cream, milk, and salt to a boil.

In a bowl, combine the starches with the sugar and mix dry.

Add the egg yolks and mix to form a batter.

Pour part of the boiling milk into the yolk batter and mix to temper the mixture.

Finally, combine all the milk and proceed with cooking, which can be done either in a pot on the stove or directly in the microwave.

Bring the cooking temperature to 82°C.

Finish by emulsifying the pastry cream with Ariba Fondente 72% 38/40 MG and Ariba Massa di Cacao using an immersion blender to refine the texture.

Pour the cream onto a cold tray, cover with cling film in contact, and blast chill to a positive temperature.

Heat a small portion of the cream and dissolve the hydrated gelatin in it.

Subsequently, combine the remaining cream.

Finally, lighten with whipped cream.

Emulsify all the well-chilled ingredients with an immersion blender to obtain a smooth, lump-free mixture.

Place the bowl of the stand mixer in the freezer before whipping the cream.

Whip the well-chilled cream until a smooth and stable mixture is obtained.

Mix the sugar with the corn crystal dry.

Combine the mixture with the sour cherry purée and water, then blend with an immersion blender.