Chocolate Mousse, Cherry Compote and Caramelized Cashew Nuts

Serves: 4 Persons
Preparation time: 1,5 hours
Cooking time: 15 minutes
Techniques: Emulsifying, cooking


  1. In a water bath heat milk, sugar and egg yolks to 84 degrees. Stir in soaked gelatin before pouring the mixture over the chocolate, stir until smooth. Allow to cool to room temperature and then add whipped cream. Let it cool in the fridge.
  2. Add the cherries and sugar to a saucepan and boil for about 5-7 minutes until the sauce starts to thicken, allow to cool. Roast crushed cashew nuts in a pan with sugar and salt.
  3. To serve, plate a good spoon of the cherry compote, top with a quenelle of the chocolate mousse and a sprinkle of cashews.