Saturday 20 January 2018

Rice krispie cake with chocolate mousse, cherry sorbert, and cherries in kirsch

Rice krispie cake with chocolate mousse, cherry sorbert, and cherries in kirsch
Rice krispie cake with chocolate mousse, cherry sorbert, and cherries in kirsch

From David Coulson head chef and 2010 Professionals finalist. Preparation time: 50 minutes, plus freezing. Serves four.


For the sorbet

100g/3½oz caster sugar

400g jar griotine cherries or 390g jar

black cherries in Kirsch

For the cake

50g/1¾oz plain chocolate, 68pc cocoa


30g/1oz Rice Krispies

1 tbsp golden syrup

100g/3½oz condensed milk

1 packet of crackle crystals

For the mousse

75g/2½oz plain chocolate, 68pc

cocoa solids

2 eggs, separated

100ml/3½fl oz double cream

For the poaching syrup

150ml/5fl oz reserved Kirsch syrup from

the jar of cherries

1 tbsp caster sugar

1 star anise

1 cinnamon stick


To make the sorbet, put the sugar in a saucepan with 100ml/3½fl oz water. Gently heat to dissolve the sugar, then boil for one minute to make a stock syrup. Drain the jar of cherries. Set aside four cherries and reserve the Kirsch syrup for poaching them.

Add the remaining cherries to the stock syrup and blend in a liquidiser or food processor until smooth. Pour into an icecream maker and churn. Transfer to a suitable container and freeze. To make the cake, melt the chocolate in a glass bowl set over a pan of simmering water. Stir in the Rice Krispies, golden syrup and condensed milk and add the crackle crystals. Divide the Krispie cake between four glass dessert dishes and set aside, but not in the fridge.

For the mousse, melt the chocolate and stir in the egg yolks. Softly whip the cream and fold into the chocolate mix. Beat the egg whites until stiff and fold into the mix until well combined. Spoon the mousse into the glasses on top of the Krispie mixture.

Put the reserved Kirsch in a pan and stir in the sugar. Add the reserved cherries, star anise and cinnamon stick. Simmer for five minutes. Remove the cherries and spices with a slotted spoon and reduce the sauce to a syrup. Keep the cherries and discard the spices.

To finish, use a melonball scoop to put a small scoop of the sorbet on top of the mousse and decorate with a poached cherry. Serve immediately, and with the syrup in a jug. What the judge said Gregg Wallace: “I think it tastes great.”

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