Semi Final 1 - Ash and Camilla: Rocky Road
Prep: 2 hours
Cook: 50 mins
- 16 fresh cherries
- Roasted peanuts, to sprinkle
- 700ml cherry juice
- 7 gelatine leaves, gold-strength (2g each)
- 385g caster sugar 1 tbs liquid glucose
- 250ml cold water 185ml boiling water 2 tbs powdered gelatine
- 3 egg whites 2 tsp vanilla extract icing sugar mixture, to dust
- 2 egg yolks
- 50g caster sugar
- 50g powdered glucose
- 100ml milk
- 300ml thickened cream
- 250g dark chocolate 70%, chopped
- 200g almond meal
- 200g caster sugar
- 120g plain flour
- 100g cocoa powder
- 135g butter, melted
- 300g frozen cherries
- 55g caster sugar
- 2 tsp lemon juice
- To make cherry jelly, line a 16cm x 26cm slice pan with cling film, overlapping on all sides. Heat half the juice in a saucepan over low heat until hot.
- Soak gelatines leaves in cold water until soft. Squeeze out excess water and add to hot cherry juice. Stir until dissolved. Stir in remaining juice. Strain into prepared pan. Refrigerate until set. Cut into squares.
- To make marshmallow, lightly grease a 20cm x 30cm cake pan with vegetable oil. Line base and sides with baking paper.
- First make a sugar syrup by stirring sugar, glucose and the water in a small saucepan over medium heat until it reaches 116C on a candy thermometer.
- Place boiling water in a bowl. Sprinkle over gelatine. Stir until dissolved. Stir mixture into sugar syrup.
- Using an electric mixer, beat egg whites until soft peaks form. With motor operating, whisk in vanilla extract and then gradually trickle in hot sugar syrup until mixture is thick and glossy.
- Spread marshmallow into prepared pan. Set aside for 3 hours to set. Lightly grease a large knife with vegetable oil and cut marshmallow into squares.
- To make soft chocolate, whisk egg yolks, sugar and glucose until combined.
- Heat milk and 100ml of the cream in a heavy-based saucepan over medium heat, without boiling, until hot.
- Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until custard is thick enough to coat the back of a spoon.
- Melt chocolate in a heatproof bowl over a saucepan of simmering water. Remove bowl from pan. Add custard to chocolate in 3 batches, stirring to combine.
- Beat remaining cream with an electric mixer until soft peaks form. Fold into chocolate mixture. Refrigerate until required.
- Preheat oven to 180C.
- To make chocolate soil, sift combined almond meal, sugar, flour and cocoa powder into a bowl. Stir in butter. Spread mixture onto a tray lined with baking paper.
- Bake for 15-20 minutes or until crisp, tossing half way through. Cool completely.
- To make coulis, stir all ingredients in a saucepan over medium heat until sugar dissolves and cherries are very soft. Blend until smooth. Pass through a sieve. Refrigerate until cold.
- Serve quenelles of soft chocolate with marshmallow, jelly, chocolate soil, peanuts and coulis.
- While this recipe has many elements of preparation, they can all be done in advance, allowing you to simply assemble at time of service.
- Cherry juice is available from select supermarkets and delicatessens. If unavailable, you could buy bottled or canned cherries and drain off the juice, using the fruit to serve with the dessert or reserving for another use.
- We used sour cherry (morello) juice to make our jelly, but you could use any type of cherry juice.