Black Forest Gateau


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  • 20g cooked Chocolate Sponge
  • 20g Cherry Pie filling (passed through a fine sieve)
  • 20g de-stoned Cherries
  • 10g Granulated Sugar
  • 60ml Double Cream
  • 2 drops of Vanilla Essence
  • 10g Icing Sugar (sieved)
  • 4g Cocoa Powder (sieved)

Instructions

  • Finely crumble the sponge in the bottom of a sundae dish.
  • Place the de-stoned cherries in a saucepan with the granulated sugar and bring to a gentle simmer for 5 minutes until they have melted down into a thin purée consistency. Pass through a sieve to remove any remaining skins and lumps. Consistency should be smooth like a thin purée.
  • Pour the cherry mix over the sponge and allow to soak into the sponge.
  • Layer the cherry pie filling on top of the soaked sponge then chill.
  • Pour the cream into a bowl with the sieved icing sugar, vanilla and cocoa and whisk until it forms soft peaks or a buttercream consistency.
  • Pipe or spoon the chocolate cream mixture onto the top of the cherry pie filling.