For 8 people
For 8 people
The day before, prepare the cherries by washing them, drying them, and placing them in a jar with a mixture of Guignolet and Kirsch. Seal tightly and let them rest in a temperature-controlled oven for 24 hours.
For the biscuit, mix the almonds, icing sugar and a little egg white, then gradually add the 6 egg yolks and the warm melted butter.
Bake the biscuit in an oven at 180°C.
For the icing jelly, melt the redcurrant jelly with 30g of maceration juice and add a softened gelatin sheet if necessary, as well as red food coloring.
The next day, drain the cherries
To make the chocolate milk, soak the gelatin in half the milk, then heat the rest to dissolve the chocolate. Then, poach the mixture at a temperature of 75 degrees, then cool it, and fold in lightly whipped cream.
Place a piece of cardboard inside a circle, then place a 1 cm thick biscuit on top. Then soak it with a light syrup made from the simmered juice. Add a 1 cm thick layer of milk chocolate and refrigerate until it hardens.
Prepare the guignolet cream by making a pastry cream with 2 egg yolks, 60g of sugar, 25g of flour, 250g of milk and a little maceration juice.
Add gelatin and unsweetened whipped cream, then fill the circle with chopped cherries.
Once cooled, cover with a light layer of jelly and unmold.
Serve the Guignoleta surrounded by whipped cream rosettes.
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