Sour Cherries in Charlotte
Posted: 29 June 2017 12:27 AM   [ Ignore ]
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Total Posts:  202
Joined  2010-01-18

I made Rose’s Ethereal Pear Charlotte with great success a few years ago, and would like to know - can any of you experts out there tell me… would it be possible to substitute Sour Cherry Puree (sweetened and cooked) for the Pear poaching liquid in this recipe? I am trying to make an Entremet with a Cherry Component to emulate “Black Forest” flavours. But the dessert is Chocolate Souffle rounds layered with gelatin stabilized whipped cream enhanced with grated dark chocolate. It is frozen as you layer it. I’d like to incorporate two layers of a cherry mousse, and think if I just use a plain whipped cream mousse, it will have a grainy/icy texture when thawing to eat it. So I thought using Rose’s lovely Cream Bavarois might be the solution. Any help would be appreciated!! Thanks!!

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