The art of french pastry phần 518

for the Bavarian cream You will use the rest as a sauce for the cake Cover and refrigerate overnight MAKING THE CHOCOLATE MOUSSE Make the chocolate mousse following the recipe Refrigerate the ganache overnight as instructed and whip the mousse on Day 2 (see below) DAY 2 Drain the cooked cherries through a strainer set over a bowl Set out a 7-inch Flexipan mold or a 7-inch cake pan lined with plastic wrap Place the chocolate sponge cake on a cutting board and place a ¾-inch bar on each side Using a serrated knife positioned parallel to your cutting board, with the side of the blade resting on the bars to ensure an even slice, slice a layer off the top of the cake The key to getting an even layer is to keep the blade flat against the bar and to saw back and forth gently; don’t try to force the knife into the cake Wrap the top layer of the sponge tightly in plastic wrap and place in the freezer for another use Place the bottom sponge slice in the lined cake pan MAKING THE CHERRY SOAKING SYRUP In a small bowl, combine the gelatin and 5 grams of cherry juice and stir together Let sit for 2 minutes, at which point the gelatin should have softened, or “bloomed.” It will not look dry anymore and will have absorbed most of the water Set over a double boiler until the mixture melts, and remove from the heat Whisk in 100 grams of cherry cooking syrup (about ⅓ cup plus 1 ... board, with the side of the blade resting on the bars to ensure an even slice, slice a layer off the top of the cake The key to getting an even layer is to keep the blade flat against the bar and to saw back... to force the knife into the cake Wrap the top layer of the sponge tightly in plastic wrap and place in the freezer for another use Place the bottom sponge slice in the lined cake pan MAKING THE CHERRY... SOAKING SYRUP In a small bowl, combine the gelatin and 5 grams of cherry juice and stir together Let sit for 2 minutes, at which point the gelatin should have softened, or “bloomed.” It will not look dry anymore