images: Thomas Alexander; get ty
cruise & cuisine
TOP THREE 1
Which ingredients couldn’t you live without?
Fresh herbs. 2
Where can you find the best food?
The culinary scene has changed a lot over the past few years. I don’t think there's just one place — there are so many places that offer excellent food.
3 BJOERN’S BLACK FOREST GATEAU
FOR THE CHOCOLATE PASTRY BASE INGREDIENTS 60z plain flour 0.5oz cocoa powder 0.15oz baking powder 2.5oz sugar 4oz butter
METHOD 1
Mix all ingredients in a mixer until combined, roll between baking paper
around 0.6-inch thick, and chill. 2
FOR THE SPONGE INGREDIENTS 3.4oz egg yolk 3oz caster sugar ⅓oz vanilla sugar 1.2fl oz water 3.2oz plain flour 1.2oz custard powder 0.2oz cinnamon powder 0.4oz cocoa powder 0.20z baking powder 60z egg whites 1.5oz caster sugar
Cut with a 9-inch baking ring and bake at 320F for 12-16 mins.
METHOD 1
In a mixer, whisk the egg yolk,
caster sugar, vanilla sugar and water together until thick, run a blow torch over the bowl to help cook the eggs to a sabayon, then sieve all the dry ingredients and fold into the egg mix. In a separate mixing bowl, whisk the egg whites and caster sugar to a soft meringue, fold the 2 mixes together and
pour into a 9-inch paper-lined ring. 2
30-40 mins. 3
slice horizontally into 3.
FOR THE CHERRY JELLY INGREDIENTS 1 tin/ jar morello cherries/ dark sour cherries (25oz) 2.5oz caster sugar 1oz corn starch 0.9oz caster sugar 3-4 tbsp kirsch liqueur
METHOD 1
Strain the cherries and keep the juice. Mix half a pint of juice, caster sugar,
METHOD 1
In a pan, bring the caster sugar
to a medium/dark caramel — use a bit When the caramel is ready, slowly
of water to help the sugar dissolve. 2
pour in the double cream and set to one side to cool for a little bit. Once slightly cooled, pour the caramel onto dark chocolate and salt, and mix gently in a mixing machine. Whisk the yolks and caster sugar until stiff, fold the chocolate into yolks, then fold in the semi-whipped cream.
GATEAU ASSEMBLY 1
1 layer of sponge on top of it. 2
and cover with chocolate mousse. 3
cover with kirsch mousse. 5
Start with the sweet pastry and place Spread the cherries around evenly Place another sponge on top.
4 Add another layer of cherries and Close up with the last layer.
6 Cover with a thin layer of whipped cream and chocolate shavings.
FALL 2023 • 61
Bake at 300F at 20% humidity for Once cool, remove from the ring and
corn starch and bring to the boil. Gently simmer until thick. Mix in the cherries and chill. Once cold, add the remaining sugar and kirsch to taste.
FOR THE CHOCOLATE MOUSSE INGREDIENTS 16oz caster sugar 2fl oz double cream 2.5oz 70% chocolate 1 pinch salt 1.5oz egg yolk 0.7oz caster sugar 11tbsp semi-whipped double cream
FOR THE KIRSCH MOUSSE INGREDIENTS 2 leaves of gelatin 1 egg 0.5oz egg yolk ½oz caster sugar 1.5tbsp kirsch liqueur 9tbsp semi-whipped cream
METHOD 1
Soak the gelatin in cold water. Whisk
together the eggs and yolk with the caster sugar. Warm the kirsch, add the gelatin, then slowly pour in the eggs and whisk until cool, then fold into the semi-whipped cream.
Which drink makes the perfect sundowner?
Monkey 47 gin and tonic.
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