Chocolate… sour cherries and Amarelli licorice

Yield: 4 servings

For the white chocolate mousse:
Foto cioccolato 2125 g 34% white licorice

20 g water

15 g glucose

20 g yolk

250 g fresh whipping cream

Melt the chocolate in a bain-marie, boil the water and glucose together in a separate pot, then add them to the melted chocolate and stir until well blended.

Add the yolks and finally the semi-whipped cream.

Let it stand in the fridge for 6 hours and serve.

For the chocolate truffles and Fabbri sour cherries:

100 g whipping cream

250 g 72% dark chocolate

20 g rum

30 g soft butter

30 g crushed almonds

10 g Fabbri sour cherries

Boil the whipping cream and pour it on the crumbled chocolate until it becomes a cream. Add butter to it and blend into a smooth mixture. Add the crushed almonds and rum, mix them together, then let the mixture stand in the fridge for at least three hours.

Roll up balls of the mixture and place a sour cherry on top of them.

For the licorice sauce:

150 g raw milk

50 g whipping cream

45 g yolks

30 g sugar

5 g Amarelli licorice powder

Make a mixture of yolks and sugar. Boil the milk, whipping cream and licorice powder together, then pour them on the mixture and stir, then heat up the mixture to 82%. Finally, filter and blast chill.

For the almond chips:

8 g orange juice

1 g orange peel

20 g icing sugar

5 g flour

8 g butter

10 g almond flakes

Mix all the ingredients and let the mixture stand in the fridge for at least six hours. Then pour on a sheet of baking parchment and cook in the oven for a few minutes.

For the composition:

Brush the base of the plate with licorice sauce, place the white chocolate mousse on one side and the chocolate truffles on the other. Then pour Fabbri sour cherry sauce and finally add the almond chips, Fabbri sour cherries and fresh mint.