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For the crispy fleur de sel sponge cake
Preheat the oven to 330°F (165°C). On a baking sheet, bake the
fleur de sel shortbread for 12 to 13 minutes. Remove from the oven
and chop finely. In a saucepan, melt the chocolate in a bain-marie
with the cocoa butter, then mix in 3¾ cups (450 g) of the finely
chopped shortbread (set a little aside for the bottom of the
assembly).
For the whipped kirsch ganache
Soak the gelatin sheets in water. In a saucepan, heat half of the
cream, then pass through a conical sieve into the previously melted
white chocolate and drained gelatin. Then mix together with the
kirsch and remaining cream using an immersion blender.
For the Morello cherry insert
Using an immersion blender, blend the Morello cherry puree with the
xanthan gum. Add the drained Morello cherries and kirsch-soaked
cherries, and mix. Transfer to a pastry bag.
For the white chocolate coating
In a saucepan, heat the cocoa butter, then pour it over the white
couverture chocolate. Blend everything with the immersion blender
and set aside at room temperature.
For assembly and finishing
In the bowl of an electric stand mixer fitted with a whisk, whip the
kirsch ganache, then transfer to a pastry bag. In a 2½-inch (6.5-cm)-
diameter and 2¾-inch (7-cm)-deep cake ring, insert a bottom layer of
fleur de sel shortbread. Fill the bottom and the sides of the ring with
whipped kirsch ganache. Place a flour-free chocolate sponge piece
on top, previously cut out with a cookie cutter. Add the Morello cherry
insert to the center using a pastry bag. Add a piece of crispy fleur de
sel sponge cake on top. Finish with the whipped kirsch ganache.
Smooth the top and edges with an offset spatula. Freeze for 2 hours.
Airbrush with the white chocolate coating. Dust with codineige and
place a kirsch-soaked cherry on top.