Bounce Magazine February 2016
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
FOOD & DRINK<br />
FEBRUARY FEBRUARY <strong>2016</strong> | ISSUE <strong>2016</strong> | #40 ISSUE | FOOD #40 & DRINK<br />
Ingredients for the pastry<br />
Plain flour<br />
140g<br />
Cocoa powder<br />
25g<br />
Icing sugar<br />
55g<br />
Pinch of salt<br />
Unsalted butter<br />
85g<br />
Egg yolk<br />
1/2 each<br />
Ingredients for the filling<br />
Double cream<br />
300ml<br />
Blackberry Jam<br />
175g<br />
Plain chocolate<br />
225g<br />
Unsalted butter<br />
25g<br />
Use the cherries for the sauce or in the filling.<br />
Method<br />
For the pastry.<br />
Mix together the flour, cocoa powder ,icing<br />
sugar and salt into a mixing bowl and make a<br />
well in the centre.<br />
Put the butter and egg yolk in the well and<br />
gradually mix in the dry ingredients, using a<br />
pastry blender or a fork.<br />
Wrap with a cling film and let rest in the fridge<br />
for a minimum of one hour.<br />
For the filling.<br />
Put the cream and jam in a saucepan and bring<br />
to the boil over a law heat..<br />
Remove the saucepan from the heat and stir in<br />
the chocolate and then the butter until melted<br />
and smooth.<br />
Add the cherry and pour in the tart. Let set ,<br />
cut and serve.<br />
For over twenty years,<br />
Franck Pontais has<br />
been creating the finest<br />
gastronomic experiences<br />
for celebrities, large<br />
corporations and small<br />
groups of friends<br />
and family. For more<br />
information or to<br />
hire Franck see www.<br />
franckpontais.com.<br />
69
Change language