Black Forest Garden

Chocolate Semi Freddo:

1. Using a mixer or by hand whisk the eggs together with the sugar until light & aerated.
2. Melt the chocolate in the microwave and gently fold into the egg mixture.
3. Whip the cream to soft peaks & mix into the chocolate cream
4. Pour the mixture 2cm thick into a shallow dish lined with cling film & set in the freezer.
5. Once frozen cut the finger bars into 6cm lengths, serve semi frozen.

Vanilla Quenelle:

1. Combine the cream, sugar & vanilla bean/essence, kirsch & whip to stiff peaks.
2. TIP: When shaping the quenelle heat a dessert spoon under hot water, place the spoon at a 45 degree angle & scoop the cream by rolling your wrist over in a single motion.

Chocolate soil: (makes 1 x 18cm cake tin)

1. Using a mixer or by hand whisk the egg yolks together with the sugar until light & aerated.
2. Mix the cocoa powder, oil & water to a paste then fold into the egg and sugar mixture
3. Sift together the flour, baking powder & bi-carb soda then gently fold into the batter
4. Using a mixer or by hand whisk the egg whites together with the sugar to stiff peaks and gently fold into the batter.
5. Spread batter into a cake tin lined with greased baking paper and bake at 180.c for 25 minutes.
6. When removing from the oven let the cake cool on a wire before breaking into a fine crumb and spooning onto a serving plate.

Cherry Jelly:

1. Puree the sour cherries with the sugar in a food processor then transfer to a saucepan & bring to the boil.
2. Dissolve the gelatine in cold water then whisk into the hot cherry juice.
3. Strain the mixture & pour into a shallow dish lined with cling film 1cm thick, set in the fridge. Once set cut into 2cm square jellies.