The preparation method of the glacé cherries uses only natural ingredients and the taste is as close to the natural as possible.
Thinking of Japan and sakura, my idea was to hide the cherry jelly between layers of green tea and chocolate mousse, creating something like an entremet - the highly skilled and time consuming French dessert. I have always wanted to make an entremet, ever since I read and saw the amazing creations of Japanese genius patissier Hidemi Sugino but I have never had enough non-divided-attention time to spare for the preparation of these elaborate desserts.
However, the second invitation from French glacé cherries and some extra help I had with the kids allowed me to make an attempt to prepare something more time consuming. I still couldn't make the joconde imprime base I have been planning, but instead tried a new biscuit base I've always wanted to try.
I loved the result! And the cherries and matcha were a perfect match.
I adapted recipes from Cindy Robert for the French glacé cherries for the cherry jelly and from talented Lace Zhang from Baked by Lace for the crust and the Matcha mousse.
For the Biscuit Base:
80 g butter
80 g sugar
80 g ground almonds
15 g plain flour
10 g corn flour
For the Glacé cherry jelly:
70 g French Glacé cherries - chopped
100 ml grenadine syrup
100 ml warm water
3 leaves gelatine
For the Matcha mousse:
300 g whipped double cream
2 flat tbsp matcha powder
80 ml water
50 g Demerara sugar
100 g white chocolate
3 gelatine leaves
For the Chocolate mousse:
160 g melted dark chocolate
300 ml double cream
50 g icing sugar
1 leaf gelatine
For the matcha latte jelly:
1 tsp matcha powder
100 ml hot water
1 tbsp Demerara sugar
100 ml full fat milk
3 leaves gelatine
First, start with the cherry jelly as it will take more time to set and in the ideal case it should be hidden inside the ready dessert so it makes sense to let it set in a smaller dish and then transfer to the big mould/spring form. Chop the glacé cherries and soak in the grenadine syrup. Add the warm water. In a cup with lukewarm water dissolve the leaves gelatine for about 5 minutes. Drain and add to the cherry mix. Transfer to a dish lined with plastic wrap and leave to set.
Then, make the biscuit base - combine all ingredients with a mixer starting with the butter and sugar and gradually adding the rest. Spread evenly with a thickness of 1 cm on a flat baking sheet and bake for about 15 minutes at 180 degrees C.
In the meantime prepare the matcha mousse:
Heat the water and add the matcha powder and sugar. Remove from heat and add the chocolate chopped into evenly sized pieces. Stir continuously until dissolved. In another bowl beat the double cream until stiff. Then carefully combine the two mixtures. Soak the gelatin leaves in water for 5 minutes, drain them and add to the mousse.
When the base has cooled down cut the appropriate amount and line the base of the spring form. Cover with the matcha mousse and leave to set. When set and hard, transfer the cherry jelly on top.
Then make the chocolate mousse.
Melt the chocolate in a microwave very carefully at intervals of 30 seconds. Beat the double cream with the sugar and add the melted chocolate. Soak 1 leaf gelatine in water for 5 minutes then add to the mousse, mix and leave so it starts to set for 3-4 minutes. Then transfer in the mould. and leave to set in a fridge.
Finally, when the chocolate mousse is set make the matcha latte jelly - heat the water and dissolve the matcha and sugar in it. Add the milk and mix well. Proceed the same with the gelatine leaves as before, drain and add to the matcha liquid. coll down for 2-3 minutes but do not leave to set, instead transfer over the chocolate mousse to make a smooth reflecting surface.
Set in the fridge for 12 hours.
Decorate with glacé cherries and enjoy!