Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake

Josh Johnson's Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake

Josh Johnson, Top Ten Pastry Chef of 2014, presents his Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake.

 

Yield: 15 servings

Chocolate Cremeux:

1. Heat heavy cream in saucepan to a boil. Meanwhile, whisk together sugar and yolks. Temper in ½ cup of the cream and then whisk yolk mixture into cream. Cook to anglaise. Whisk in bloomed gelatin. Add chocolate, vanilla bean and salt and emulsify with a hand blender. Cast into silicone molds and freeze. 

Butter Cookie:

1. Sand together the first 4 ingredients until very fine and crumbly. Add egg whites and vanilla paste and mix until the dough forms with no crumbs. Refrigerate overnight.

2. Roll to approximately 1/16” thick. Dock, cut out cookies and bake at 330°F until deep golden color.

Cherry Compote:

1. Combine sugar and pectin, stir well

2. Rain sugar mixture onto cherries, add lemon juice and stir over low heat to allow sugar to start to dissolve. Increase the heat and cook to 104°C. Cast into desired silicone mold s and freeze to be used as an insert.

Chocolate Mousse:

1. In saucepan, heat milk and cream to scalding. Meanwhile, whisk together sugar and yolks. Temper in ½ cup hot milk mixture, then whisk yolk mixture into remaining milk and cream. Cook to anglaise stage (70°C). Whisk in bloomed gelatin. 

2. Pour over chocolate and emulsify until smooth and shiny. When ganache reaches 35°C, fold in whipped cream. 

Chocolate Pound Cake:

1. Make sure all ingredients are at room temperature.

2. Sift together flour, cocoa and baking powder.. 

3. Whisk together eggs, buttermilk and coffee. 

4. In mixer, using paddle attachment, combine butter, sugar, salt and vanilla paste and mix on high speed until light and fluffy.

5. Alternately add the wet and dry ingredients at low speed until evenly mixed. Add grated chocolate and mix thoroughly without over-mixing.

6. Spread out onto a half sheet pan lined with parchment paper and buttered edges. Bake at 350°F until cake springs back when touched.

Chocolate Glaze:

1. Bloom gelatin in 1.5 oz/45 g of the cherry juice. 

2. Bring cream, sugar, and remaining 0.63 oz/18 g cherry juice to a boil and then remove from heat. 

2. Temper in the cocoa powder.

3. Add the bloomed gelatin and emulsify mixture with a hand blender. Use glaze at approximately 30°C 

Assembly:

Fill 2 ¼" silicone hemisphere molds ¾ of the way full. Insert disc of Chocolate Cremeux followed by Cherry Compote and then the butter cookie. Press the butter cookie down until it’s flush with the mold. Using an offset spatula, clean off all of the excess mousse. Unmold and glaze the cakes while still frozen. Remove from the glazing rack and place onto a 2 ¼" disc of chocolate pound cake.