Cherry Blossom Cheesecake, Miso & Cream

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By Darren Purchese

A variation of Darren’s dessert presented as a Pressure Test on Masterchef Australia.

This dish has gone through many different forms and variations over Darren’s career and is a slightly more complicated dish than we saw on the MC episode. This is because the dish needs to be achieved in the time frame that fits a pressure test. What you are seeing here is the full version of Darren’s dish as intended.

This recipe is extremely advanced with lots of components needed to be made. We recommend planning this dish if you are intending to make it. Make components ahead of time and do not try and attempt all the work here in a day or two, especially with domestic freezing capabilities.

Any hard-to-get ingredients we will have more information for you in our glossary of ingredients and the same goes for specialised equipment that you may need.

This sort of dessert is not often made at home and is easier to prep and have ready in a commercial kitchen setting but don’t let this deter you. It is a fantastic accomplishment to nail a dessert like this and your guests will appreciate all the work that has gone into this.

Components

  • Cherry Blossom & Cherry Liquid Centres
  • Liquid Centre Glazed Cherry Cheesecake
  • Purple Glaze
  • Liquid Centre Sprayed Chocolate Mousse
  • White Chocolate Spray Mix – Cherry Coloured
  • Cherry Jelly Spheres
  • Cherry Cream
  • Cherries In Vanilla Syrup
  • Miso Caramel
  • Cherry Sponge
  • Cherry Blossom Cream
  • Vanilla Jelly
  • Chocolate ‘Cherries’
  • Cherry Blossom ‘Twigs’

Time

72

hour

0

minutes

Degree of Difficulty

Pro Chef

Save

3

Portions

servings

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Ingredients

Servings

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CHERRY BLOSSOM & CHERRY LIQUID CENTRES

25g sakura plus – cherry blossom flower puree
365g morello cherry puree
110g sugar syrup 1-1
7g caster sugar
2.5g xanthan gum

WHIPPED CHEESECAKE W LEMON & VANILLA

150g cream, thickened
350g cream cheese, room temperature
75g icing sugar
50g sour cream
1 whole vanilla pod, seeds scraped
½ lemon juice and finely grated zest

PURPLE GLAZE

10g gelatine leaves
45g cold water (A)
290g caster sugar
75g skimmed milk powder
310g cream, thickened
75g water (B)
100g glucose syrup
50g mirror glaze
 q.s. purple water soluble food colour

CHOCOLATE MOUSSE

160g cream, thickened (A)
120g milk
50g trimoline
2 whole vanilla pods, split lengthways and seeds scraped
120g egg yolks (approx. 6 egg large yolks)
300g 67% dark chocolate ‘Madagascar’ from Callebaut buttons
3.2g gelatine leaves
500g cream thickened (B)

WHITE CHOCOLATE SPRAY MIX – CHERRY COLOURED

750g white chocolate
375g cocoa butter
 q.s. cherry red oil soluble food colour powder or liquid

CHERRY JELLY SPHERES

375g morello cherry puree
125g sugar syrup
2.25g agar
14g gelatine leaves

CHERRY CREAM

175g morello cherry puree
45g egg yolks (approx. 2-3 egg yolks)
45g caster sugar
3.5g gelatine leaves
45g unsalted butter, room temperature

WHITE CHOCOLATE & CHERRY BLOSSOM CREAM

100g cream, thickened (A)
7.5g trimoline
150g white chocolate buttons
210g cream, thickened (B)
20g sakura plus – cherry blossom paste

CHERRIES IN VANILLA SYRUP

500g cherries pitted
2 whole vanilla pods, split lengthways and seeds scraped
125g jam setting sugar
125g water
½ lemon juice

MISO CARAMEL

225g caster sugar
190g cream, thickened
225g eggs, (approx. 4 large eggs)
4g gelatine leaves
165g unsalted butter
75g white miso paste

CHERRY SPONGE

300g egg white, (approx. 8-9 egg whites)
60g caster sugar
50g almond meal
30g plain flour
30g yoghurt
25g sakura plus – cherry blossom paste
30g freeze dried cherry powder

CHOCOLATE & CHERRY CRUMBLE

175g chocolate chip cookie crumb, blended to a fine powder
85g feuilletine
30g cocoa nibs
15g cocoa nibs
85g dark chocolate, melted
40g cocoa butter, melted
20g dried sour cherries

VANILLA JELLY

200g water
50g caster sugar
1 whole vanilla pod, split lengthways and seeds scraped
4g gelatine leaves

CHERRY RED WHITE CHOCOLATE SPRAY (FOR CHOCOLATE CHERRIES)

150g white chocolate Callebaut 28% buttons
75g cocoa butter
5g mulberry gel paste oil soluble food colour

CHOCOLATE “CHERRIES” & CHOCOLATE CHERRY BLOSSOM BRANCHES

200g dark chocolate 54% Callebaut buttons
200g cherry red white chocolate mould sprayed (above)

WHITE CHOCOLATE CHERRY BLOSSOMS

100g white chocolate 38% Callebaut buttons
7 drops baby pink oil soluble colour
11 pink white chocolate cherry blossom flowers
1

 

2

For the cherry blossom & cherry liquid centre mixture… combine the cherry blossom puree, cherry puree and sugar syrup into a blender and blitz on high. Mix the sugar with the xanthan gum and add to the blender. Blitz the mixture on high speed for 15 minutes. Fill 2 cm diameter silicone hemisphere moulds with the puree and freeze at least overnight if you are using a domestic freezer, demould and reserve frozen until needed.

Cherry Blossom Flower Paste

Sugar syrup (1-1)

Xanthan gum

 

3

For the whipped cheesecake… whisk the cream and reserve. Use a machine or by hand, beat the cream cheese smooth with the icing sugar. Add the sour cream, lemon zest and juice and vanilla seeds, continue to beat until really smooth. Fold the whipped cream into the mix and use it immediately. Transfer into a piping bag.

Inject into the mould… Use and pipe the cheesecake mix to halfway, push a frozen cherry blossom liquid centre dome inside and top off with cheesecake. Use a palette knife to smooth off and freeze overnight. Once hard demould the cheesecake domes and store in the freezer until needed. Glaze the cheesecakes from frozen and plate frozen to allow thawing on the plate (see glaze).

45 mm diameter X 20 mm Pavoni Silicone Mould

 

4

For the purple glaze... to bloom the gelatine cut the gelatine into small pieces and pour over the cold water (A), leave to soak and soften the gelatine. Do not discard the water but melt the mass in a microwave on short high bursts until completely liquid. Reserve warm.

To start the glaze… mix 50 g of the caster sugar with the skimmed milk powder and combine with the cream, stir continuously and heat to a boil. Remove from the heat and strain through a sieve into a jug.

Make a syrup… bring the remaining sugar and the water to a boil, stir in the cream mixture and remove from the heat. Stir in the melted gelatine mass and mirror glaze before adding the colour using an immersion blender. Store and use on frozen items at 26°C.

Mirror Glaze

 

5

For the chocolate mousse… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Start the mousse base… combine the cream (A), milk and trimoline together with the vanilla seeds and heat to a simmer. Remove from the heat and leave to infuse for an hour covered in the fridge.

Bring the infusion back… to a simmer and add pour one third onto the egg yolks in a bowl, whisk to combine and add this mixture back into the pan with the remaining infusion. Cook the custard over a low heat to 82°C, remove from the heat and add the soaked gelatine. Stir to melt and strain this mixture through a sieve onto the chocolate. Emulsify the mousse base with an immersion blender until you have a smooth and shiny cream.

Whisk the cream… whip cream (B) to a firm consistency and fold it into the chocolate cream.

Inject the mousse… use a piping bag and a 45 mm diameter X 20 mm Pavoni globe silicone moulds. Add the chocolate mousse to the moulds halfway, push a frozen cherry blossom liquid centre dome inside and top off with more mousse. Level off with a palette knife and freeze overnight. Once hard demould and store in the freezer until needed. The mousses need to be sprayed in cherry coloured chocolate mix.

Trimoline

Silicone Mould 45 mm diameter X 20 mm globe

 

6

For the white chocolate spray mix cherry red... Melt the chocolate to 40C and separately melt the cocoa butter to 45C.

Combine and colour… emulsify all together and add the flavour, strain through a sieve.

Spray… add the chocolate spray to a spray gun and apply it to the frozen chocolate mousses stones and store in the freezer or transfer to the fridge.

Cocoa Butter

 

7

For the cherry jelly spheres... soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make the jelly solution… combine the puree and sugar syrup with the agar in a saucepan and bring to a gentle boil, stirring constantly. Remove from the heat and stir in the gelatine. Strain the jelly into a small jug and set into small 1 cm diameter silicone sphere moulds. Freeze, demould and store covered in the freezer.

Agar

 

8

For the cherry cream... soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make the cream… heat the puree and combine with the mixed egg yolks and sugar, cook to 82°C and remove from the heat. Add the gelatine and emulsify the butter using a handheld immersion blender.

Set into moulds… 2 cm diameter silicone dome moulds, freeze and demould. Store in the freezer until needed.

 

9

For the white chocolate & cherry blossom cream... combine the cream (A) and trimoline and heat to a simmer, pour onto the chocolate and emulsify fully. Store in the fridge for four hours before adding in cream (B).

Whip the cream… to soft peaks from cold and ripple/fold in the cherry blossom flower puree. Transfer to a piping bag with a small plain nozzle fitted.

 

10

For the cherries in vanilla syrup… add the sugar to a large saucepan along with the water and scraped vanilla seeds. Whisk to mix well and turn onto a medium heat. Bring to a boil, whisking constantly and simmer for 2 minutes to ensure the pectin is starting to thicken the syrup. Add the cherries and stir the pan gently until the contents comes to a second boil then turn off the heat. Stir in the lemon juice and place into sterilised jars or containers.

 

11

For the miso caramel… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make a direct caramel… with the sugar and heat the cream to a scald. Once all the sugar has been caramelised and you have a nice deep brown colour, deglaze the caramel with the scalded cream.

Temper the mixture… before combining some of it with the egg. Mix well and add all of this back to the saucepan, apply heat and cook to 82°C, remove from the heat and stir in the soaked gelatine. Strain the cream into a container and store covered in the fridge until set.

Beat the cream… with the white miso paste until you have a smooth and pipe able cream. Transfer to a piping bag fitted with a small plain nozzle.

 

 

12

For the cherry sponge… Combine all the ingredients into a blender and blend on high speed for five minutes or until very smooth. Strain the mixture and half fill a siphon gun, charge with 3 X N2O bulbs and shake vigorously. Discharge halfway into a paper coffee cup pierced with the tip of a sharp knife five times in the base of the cup. Cook in the microwave for 45 seconds, reserve to cool before demoulding. Tear into pieces and spray in cherry coloured chocolate.

 

13

For the chocolate & cherry crumble... Mix all of the ingredients together and spread out onto a tray. Chill before breaking into a small pieces of crumb.

Feuilletine

 

14

For the vanilla jelly... soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make the solution… combine the water and sugar syrup with the vanilla seeds. Bring to a boil and remove from the heat, stir in the gelatine and strain into a plastic container. Store in the fridge for a minimum of four hours. Use a warm spoon to scoop the jelly onto the plate.

 

15

For the cherry red white chocolate spray for chocolate cherries... place the chocolate in a microwave-safe bowl and microwaving in 30 second intervals, melt to a temperature of 45°

Separately… in another microwave safe bowl, melt the cocoa butter, microwaving in 30 second intervals to a temperature of 50° Pour the cocoa butter into the melted chocolate and mix to disperse.

Mix well together… place the melted liquids into a stick blender cannister, add the mulberry colour and mix until achieving a homogenous colour. Pour the solution into a jug.

Get ready to spray… the spray needs to be applied at a cooled temperature of 32°C. Fill the canister of a compressed airbrush to ¾ of the capacity and attach the canister to the gun. Fit the lid and test the distribution.

For the chocolate cherries… prepare a polycarbonate chocolate mould with hemisphere cavities of 2 cm in diameter. Spray the inside of at least 8 cavities with the white chocolate spray and then tip the mould upside down to ensure any excess is drained. Once set use a metal scraper to scrape the moulds clean. Set aside at room temperature.

 

16

For the chocolate “cherries” & chocolate cherry blossom branches... place a marble board into the fridge to cool.

To temper the dark chocolate… place dark chocolate into a large microwave safe plastic bowl. Place in the microwave and melt in 30 second increments until the chocolate is half melted, stirring to disperse the melting chocolate. Work the chocolate with the spatula until smooth and shiny. Transfer into a jug.

Fill the moulds… when the temperature is 31-32 °C fill the cavities with dark chocolate into the cherry red, white chocolate sprayed cavities and bang on the bench to tap out the air bubbles. Turn the mould upside down over chocolate bowl and drip out the excess chocolate, tapping the sides of the mould with the handle of a large metal scraper until the chocolate starts to set and the drips slow. Scrape along the top of the mould to clean the surface. Reserve the remaining chocolate for the Chocolate Cherry Blossom Branches.

Leave to set… still upside down, slap the mould down onto the bench and leave the chocolates to crystallise at room temperature for 10 minutes, then place in the fridge to help set for 30 minutes.

Meanwhile… using a heat gun, if necessary, at a temperature of 31-32 °C, pour a small amount of warmed chocolate into two baking paper cones and fold over the end multiple times to seal. Place one chocolate filled paper cone in the dehydrator for later use.

Remove the marble board… with the template from the fridge. Cut the tip of one piping bag 3 mm in diameter and pipe at least 3, approximately 5 cm three-pronged cherry blossom branches over the template. Return the board to the fridge to set.

Remove the other marble board from the fridge… pipe at least 3, approximately 3 cm double cherry stems onto the acetate. Return the board to the fridge to set.

Once the chocolate cherries have set… (they should appear slightly frosted if tempered correctly), demould the halves by gently tapping on the bench. Set aside at room temperature.

 

17

For the white chocolate cherry blossom garnish... to temper the chocolate, place into a large microwave safe plastic bowl and microwave in 30 second increments until the chocolate is half melted. Stir with a spatula to disperse.

Mix in the pink colour until the colour is homogenous.

Baking paper line a 23 cm x 33 cm baking tray and lay out the chocolate flowers.

Meanwhile, using a heat gun, if necessary, at a temperature of 29-30°C, pour a small amount of warmed chocolate into a baking paper cone and fold over the end multiple times to seal.

Cut the tip of the piping bag 2mm in diameter and pipe a dot in the centre of each flower.

Then, using the pink, white chocolate in the cone as glue, attach flowers to the dark chocolate twigs.

Pipe extra dots along the branches with the pink chocolate, creating the look of emerging blossoms.

Set aside in the fridge for plating.

 

18

For the plating... place a frozen glazed cheesecake and frozen sprayed chocolate mousse onto the plate. Place frozen cherry jellies and cream domes and allow all to thaw for 15 – 20 minutes. Finish the plating as shown with the remaining components and chocolate garnishes. Ensure the components are at room temperature before serving.

 

 

1
0 hours 0 minutes
2
0 hours 0 minutes

For the cherry blossom & cherry liquid centre mixture… combine the cherry blossom puree, cherry puree and sugar syrup into a blender and blitz on high. Mix the sugar with the xanthan gum and add to the blender. Blitz the mixture on high speed for 15 minutes. Fill 2 cm diameter silicone hemisphere moulds with the puree and freeze at least overnight if you are using a domestic freezer, demould and reserve frozen until needed.

Cherry Blossom Flower Paste

Sugar syrup (1-1)

Xanthan gum

3
0 hours 0 minutes

For the whipped cheesecake… whisk the cream and reserve. Use a machine or by hand, beat the cream cheese smooth with the icing sugar. Add the sour cream, lemon zest and juice and vanilla seeds, continue to beat until really smooth. Fold the whipped cream into the mix and use it immediately. Transfer into a piping bag.

Inject into the mould… Use and pipe the cheesecake mix to halfway, push a frozen cherry blossom liquid centre dome inside and top off with cheesecake. Use a palette knife to smooth off and freeze overnight. Once hard demould the cheesecake domes and store in the freezer until needed. Glaze the cheesecakes from frozen and plate frozen to allow thawing on the plate (see glaze).

45 mm diameter X 20 mm Pavoni Silicone Mould

4
0 hours 0 minutes

For the purple glaze... to bloom the gelatine cut the gelatine into small pieces and pour over the cold water (A), leave to soak and soften the gelatine. Do not discard the water but melt the mass in a microwave on short high bursts until completely liquid. Reserve warm.

To start the glaze… mix 50 g of the caster sugar with the skimmed milk powder and combine with the cream, stir continuously and heat to a boil. Remove from the heat and strain through a sieve into a jug.

Make a syrup… bring the remaining sugar and the water to a boil, stir in the cream mixture and remove from the heat. Stir in the melted gelatine mass and mirror glaze before adding the colour using an immersion blender. Store and use on frozen items at 26°C.

Mirror Glaze

5
0 hours 0 minutes

For the chocolate mousse… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Start the mousse base… combine the cream (A), milk and trimoline together with the vanilla seeds and heat to a simmer. Remove from the heat and leave to infuse for an hour covered in the fridge.

Bring the infusion back… to a simmer and add pour one third onto the egg yolks in a bowl, whisk to combine and add this mixture back into the pan with the remaining infusion. Cook the custard over a low heat to 82°C, remove from the heat and add the soaked gelatine. Stir to melt and strain this mixture through a sieve onto the chocolate. Emulsify the mousse base with an immersion blender until you have a smooth and shiny cream.

Whisk the cream… whip cream (B) to a firm consistency and fold it into the chocolate cream.

Inject the mousse… use a piping bag and a 45 mm diameter X 20 mm Pavoni globe silicone moulds. Add the chocolate mousse to the moulds halfway, push a frozen cherry blossom liquid centre dome inside and top off with more mousse. Level off with a palette knife and freeze overnight. Once hard demould and store in the freezer until needed. The mousses need to be sprayed in cherry coloured chocolate mix.

Trimoline

Silicone Mould 45 mm diameter X 20 mm globe

6
0 hours 0 minutes

For the white chocolate spray mix cherry red... Melt the chocolate to 40C and separately melt the cocoa butter to 45C.

Combine and colour… emulsify all together and add the flavour, strain through a sieve.

Spray… add the chocolate spray to a spray gun and apply it to the frozen chocolate mousses stones and store in the freezer or transfer to the fridge.

Cocoa Butter

7
0 hours 0 minutes

For the cherry jelly spheres... soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make the jelly solution… combine the puree and sugar syrup with the agar in a saucepan and bring to a gentle boil, stirring constantly. Remove from the heat and stir in the gelatine. Strain the jelly into a small jug and set into small 1 cm diameter silicone sphere moulds. Freeze, demould and store covered in the freezer.

Agar

8
0 hours 0 minutes

For the cherry cream... soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make the cream… heat the puree and combine with the mixed egg yolks and sugar, cook to 82°C and remove from the heat. Add the gelatine and emulsify the butter using a handheld immersion blender.

Set into moulds… 2 cm diameter silicone dome moulds, freeze and demould. Store in the freezer until needed.

9
0 hours 0 minutes

For the white chocolate & cherry blossom cream... combine the cream (A) and trimoline and heat to a simmer, pour onto the chocolate and emulsify fully. Store in the fridge for four hours before adding in cream (B).

Whip the cream… to soft peaks from cold and ripple/fold in the cherry blossom flower puree. Transfer to a piping bag with a small plain nozzle fitted.

10
0 hours 0 minutes

For the cherries in vanilla syrup… add the sugar to a large saucepan along with the water and scraped vanilla seeds. Whisk to mix well and turn onto a medium heat. Bring to a boil, whisking constantly and simmer for 2 minutes to ensure the pectin is starting to thicken the syrup. Add the cherries and stir the pan gently until the contents comes to a second boil then turn off the heat. Stir in the lemon juice and place into sterilised jars or containers.

11
0 hours 0 minutes

For the miso caramel… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make a direct caramel… with the sugar and heat the cream to a scald. Once all the sugar has been caramelised and you have a nice deep brown colour, deglaze the caramel with the scalded cream.

Temper the mixture… before combining some of it with the egg. Mix well and add all of this back to the saucepan, apply heat and cook to 82°C, remove from the heat and stir in the soaked gelatine. Strain the cream into a container and store covered in the fridge until set.

Beat the cream… with the white miso paste until you have a smooth and pipe able cream. Transfer to a piping bag fitted with a small plain nozzle.

 

12
0 hours 0 minutes

For the cherry sponge… Combine all the ingredients into a blender and blend on high speed for five minutes or until very smooth. Strain the mixture and half fill a siphon gun, charge with 3 X N2O bulbs and shake vigorously. Discharge halfway into a paper coffee cup pierced with the tip of a sharp knife five times in the base of the cup. Cook in the microwave for 45 seconds, reserve to cool before demoulding. Tear into pieces and spray in cherry coloured chocolate.

13
0 hours 0 minutes

For the chocolate & cherry crumble... Mix all of the ingredients together and spread out onto a tray. Chill before breaking into a small pieces of crumb.

Feuilletine

14
0 hours 0 minutes

For the vanilla jelly... soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

Make the solution… combine the water and sugar syrup with the vanilla seeds. Bring to a boil and remove from the heat, stir in the gelatine and strain into a plastic container. Store in the fridge for a minimum of four hours. Use a warm spoon to scoop the jelly onto the plate.

15
0 hours 0 minutes

For the cherry red white chocolate spray for chocolate cherries... place the chocolate in a microwave-safe bowl and microwaving in 30 second intervals, melt to a temperature of 45°

Separately… in another microwave safe bowl, melt the cocoa butter, microwaving in 30 second intervals to a temperature of 50° Pour the cocoa butter into the melted chocolate and mix to disperse.

Mix well together… place the melted liquids into a stick blender cannister, add the mulberry colour and mix until achieving a homogenous colour. Pour the solution into a jug.

Get ready to spray… the spray needs to be applied at a cooled temperature of 32°C. Fill the canister of a compressed airbrush to ¾ of the capacity and attach the canister to the gun. Fit the lid and test the distribution.

For the chocolate cherries… prepare a polycarbonate chocolate mould with hemisphere cavities of 2 cm in diameter. Spray the inside of at least 8 cavities with the white chocolate spray and then tip the mould upside down to ensure any excess is drained. Once set use a metal scraper to scrape the moulds clean. Set aside at room temperature.

16
0 hours 0 minutes

For the chocolate “cherries” & chocolate cherry blossom branches... place a marble board into the fridge to cool.

To temper the dark chocolate… place dark chocolate into a large microwave safe plastic bowl. Place in the microwave and melt in 30 second increments until the chocolate is half melted, stirring to disperse the melting chocolate. Work the chocolate with the spatula until smooth and shiny. Transfer into a jug.

Fill the moulds… when the temperature is 31-32 °C fill the cavities with dark chocolate into the cherry red, white chocolate sprayed cavities and bang on the bench to tap out the air bubbles. Turn the mould upside down over chocolate bowl and drip out the excess chocolate, tapping the sides of the mould with the handle of a large metal scraper until the chocolate starts to set and the drips slow. Scrape along the top of the mould to clean the surface. Reserve the remaining chocolate for the Chocolate Cherry Blossom Branches.

Leave to set… still upside down, slap the mould down onto the bench and leave the chocolates to crystallise at room temperature for 10 minutes, then place in the fridge to help set for 30 minutes.

Meanwhile… using a heat gun, if necessary, at a temperature of 31-32 °C, pour a small amount of warmed chocolate into two baking paper cones and fold over the end multiple times to seal. Place one chocolate filled paper cone in the dehydrator for later use.

Remove the marble board… with the template from the fridge. Cut the tip of one piping bag 3 mm in diameter and pipe at least 3, approximately 5 cm three-pronged cherry blossom branches over the template. Return the board to the fridge to set.

Remove the other marble board from the fridge… pipe at least 3, approximately 3 cm double cherry stems onto the acetate. Return the board to the fridge to set.

Once the chocolate cherries have set… (they should appear slightly frosted if tempered correctly), demould the halves by gently tapping on the bench. Set aside at room temperature.

17
0 hours 0 minutes

For the white chocolate cherry blossom garnish... to temper the chocolate, place into a large microwave safe plastic bowl and microwave in 30 second increments until the chocolate is half melted. Stir with a spatula to disperse.

Mix in the pink colour until the colour is homogenous.

Baking paper line a 23 cm x 33 cm baking tray and lay out the chocolate flowers.

Meanwhile, using a heat gun, if necessary, at a temperature of 29-30°C, pour a small amount of warmed chocolate into a baking paper cone and fold over the end multiple times to seal.

Cut the tip of the piping bag 2mm in diameter and pipe a dot in the centre of each flower.

Then, using the pink, white chocolate in the cone as glue, attach flowers to the dark chocolate twigs.

Pipe extra dots along the branches with the pink chocolate, creating the look of emerging blossoms.

Set aside in the fridge for plating.

18
0 hours 0 minutes

For the plating... place a frozen glazed cheesecake and frozen sprayed chocolate mousse onto the plate. Place frozen cherry jellies and cream domes and allow all to thaw for 15 – 20 minutes. Finish the plating as shown with the remaining components and chocolate garnishes. Ensure the components are at room temperature before serving.