- Thaw the frozen cherries and break them up into smaller pieces - Boil the cherries down until the juice is reduced - Add in the sugar, citric acid and pectin, mix well - Cook until 102°C, cool it down
- Heat the cream and milk until 85°C - Pour onto the milk chocolate and stir well
3. assembly
Ingredients:
30g
Cherry Coulis
200g
Milk Chocolate Base
200g
Ice cube
Whipped cream (optional)
Cherries (optional)
Mint leaves (optional)
Preparation:
- Blend Cherry Coulis, 190 grams of the Milk Chocolate Base, and ice cubes - Pour the rest of the Milk Chocolate Base into the serving glass for layering - Pour the blended Frappe into the glass - Garnish with whipped cream, cherry, and mint leaves (optional)
