Drops of gianduia with amarelle cherries
180 g. Gianduia chocolate, 4 eggs, 4 dl. fresh cream, 90 g. sugar, 12 g. gelatine in sheets, 200 g. plain dark chocolate, 300 g. Amarelle Cherries in syrup, 2 dl. Milk
Beat the egg yolks with the sugar and pour in the warmed milk. Cook for 2-3 minutes. Add the gianduia to the gelatine and leave to cool, stirring occasionally. Whip the egg whites until stiff. Gently fold it into the chocolate mixture and lastly add the whipped cream. Put in the fridge and leave for 4-5 hours. Melt the chocolate in a bain marie at 40°-50° and make hollow ‘droplike’ shapes by using strips of greases proof paper. Leave to harden. Fill with the mousse mixture and leave to set in the freezer for 1 hour. Remove the paper from the chocolate. Serve with Amarelle Cherries and dollops of whipped cream.
Recommended wine:
Chinomoro