Deconstructed Black Forest

Chocolate Marquis 

1. Whisk egg yolks and sugar to Sabayon, whisk in cocoa powder. 
2. Melt chocolate (white and dark) with butter together, then slowly whisk into egg mix until smooth.
3. Whip cream & slowly fold into mixture until smooth, put into mould & chill for approx. 1 hour or until set.

Panna Cotta 

1. Mix necessary amount of milk and cream in pan, bring to the boil whilst stirring.
2. Remove from heat. Whisk in required NESTLÉ Docello® Panna Cotta mix until fully combined (approx.1 minute).
3. One third fill into dariole moulds and chill for approximately 1 hour, or until set.

Chocolate Soil

1. Heat sugar & water in pan.
2. Wait till sugar/water mix is brown and take off heat.
3. Whisk chocolate bits into water mix for approx. 2 minutes or until chocolate bits are all coated.
4. Pour onto tray to set.
5. Once set blitz in robo coupe to get soil like textures.

Cherry Compote 

1. Add cherries and macerate