Scarlett Entremet

Sift the almond flour, confectioner's sugar, cake flour, and COCOA POWDER together.



Make a meringue with the egg whites, sea salt, and sugar.



Fold the flour mixture into the meringue.



Spread the mixture into a 40cm x 60cm frame and bake at 175°C (350°F).



Cool and cut to 14cm.

Cream the butter, confectioner's sugar, and sea salt together.



Slowly add the vanilla and eggs to the mixture.



Sift the flour, COCOA POWDER and almond powder together.



Add the dry ingredients to the butter mixture until it is combined.



Cool the dough.



Roll the sable out and cut disks of 14cm



Place sliced almonds onto the sable and bake at 170°C (340°F)



When the sables come out of the oven, sprinkle COCOA BUTTER on top.

Pit and slice the cherries.



Heat the cherries, cherry purée, black currant purée, raspberry purée and cloves.



Mix the sugar and pectin NH together and add to the purées at 40°C (104°F).



Bring the purées to a boil.



Add the soaked gelatin to the purées.



Scale 200g into a 14cm mold and freeze.

Boil 100g of cream and milk.



Add the softened gelatin to the warm cream to dissolve.



Pour warm cream over the TAINORI 64% chocolate and invert sugar and make an emulsion.



At 40°C (104°F), fold the whipped cream into the ganache.