|6 Sheets||Jean Ducourtieux pink genoise sponge sheets cut into 2 cm x 4.5 cm rectangles. (Substitute with Jean Ducourtieux cocoa sponge sheet (799820))|
|14.00 oz (400 g)||DGF pastry cream mix (DGF 8101)|
|34.00 oz (1 L)||Milk|
|7.00 oz (200 g)||Whipped Cream|
|10.50 oz (300 g)||Griottes in Kirsch (DGF 1143)|
|5.30 oz (150 g)||Sugar|
|0.70 oz (20 g)||Pectin (Pectin NH, DGF 8352)|
|1.80 oz (50 g)||Honey|
|0.40 oz (10 g)||Lemon Juice|
Add 14 oz (400 g) DGF pastry cream powder to 34 oz (1 L) of cold milk. Mix on low until the powder is completely dissolved and then on high for 3 minutes or until the pastry cream is smooth and shiny. Let pastry cream sit for 10 minutes prior to working with. When ready, gently fold in the whipped cream.
Mix together and cook the cherries, sugar, pectin, honey and lemon juice and cook. Allow to cool.
Assemble and Decoration
Cut 9 x rectangles of pink sponge 2 cm x 4.5 cm and arrange in a circle and place a 30 mm diameter sponge into the centre.
Fill to 1/3 with the vanilla mousse then add morello cherry marmalade and finish with a swirl of vanilla mousse. Coat with a neutral glaze. Finally decorate with some sugar beads.