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Cherry and elderflower with chocolate and Campari

A bittersweet, bright red dessert

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Cherry and elderflower with chocolate and Campari

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
económica
Method:
15 min.
Preparation:
5 min.
 
 

Jordi Roca

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Ingredients

    For white chocolate cream:

    • 100g white chocolate
    • 100g yogurt

    For Campari jelly:

    • 50 ml Campari
    • 25 ml of water
    • 25 g sugar
    • 1 g of agar-agar

Method

White chocolate and yogurt cream :

  1. Melt the chocolate in the microwave and add in yogurt slowly and stirring constantly, until you have a smooth cream.

Campari jelly:

  1. Mix water, sugar and agar-agar. Bring to the boil and add Campari. Pour into a tray and when set, cut into squares.

Assembly

  1. Put some dollops of cream on a plate with the help of a pastry bag. Place half a cherry on top and in the center of the cherry and piece of jelly. Garnish with flowers

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Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

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