Mix all together until a sandy texture, sprinkle to cover the bottom of 13 cm ring and bake at 170°C during 10 min. Reserve with the ring.
Lightly whisk the eggs with the sugar, add the melted chocolate and butter together. Mix remaining ingredients together and stir into the mixture. Pipe 150 gr on top of the baked crumble and bake at 170 °C for 10-15 minutes, closed damper.
Warm up water with sugar, mix with gelatin, and add on fruit filling. Fill 1/3 of the mold silikomart Cupole 120, freeze.
Warm up the milk with tonka bean at 80°C and pour over chocolate. At 35°C, add delicately the whipped cream.
Warm up the glaze at 35/40°C, blend and use.
On top of the cherry filling, pipe the chocolate mousse in the mold silikomart Cupole 120 till the top. Stick at surface a disc of Amaretto biscuit with tonka crumble. Freeze it. Unmold and glaze using the chocolate glaze. Finish with a dark chocolate strip around and decorate.
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