Another delightfully winter pie, delicious dark chocolate pie case with tangy spiced cinnamon cherries topped with an intense ginger infused mousse. Perfect for a cosy night in with a chilled glass of mead.
There may look to be quite a few ingredients but it creates a earthy, tangy slightly sweet cherry mix which compliments the lightly sweet, creamy ginger mousse beautifully.
1x Chocolate pie shell, 20x5cm, baked and brushed with melted dark chocolate.
3 Cups Cherries (Sweet)
3Tbs Port
3Tbs Water
1 Cinnamon Stick
1 Star Anise
2 Cloves
Pinch Salt
6 Twists Pepper (from grinder)
1Tbs Treacle
1tsp Red wine Vinegar
1tsp Rosewater
1tsp gelatin/agar
4cm piece Ginger root, peeled and grated.
300ml Cream
1tsp Ginger powder
1Cinnamon Stick
2Tbs Sugar
2 Eggs, separated
Day One
Combine cherries, port, water, cinnamon, star anise and cloves in a saucepan, simmer gently for 10min.
Add salt, pepper, treacle and vinegar, simmer for a further 5min.
Whisk in rosewater and chill over night.
Combine cream, ginger root and ginger powder in a saucepan and heat very gently for 20min.
Pour into a glass jar with a cinnamon stick and chill overnight to infuse.
Day Two
Drain the liquid from the cherries into a saucepan and heat gently, dissolve gelatin and then add cherries. Leave to cool.
When cool pour into pie shell and chill for an hour.
Pour the ginger infused cream through a sieve, add egg yolks and beat until light and fluffy.
Beat egg whites until soft peaks form, add one tablespoon of sugar at a time and beat until smooth and glossy.
Fold egg whites through ginger cream 1/3 at a time.
Pour onto chilled cherry mix and chill for a further few hours or overnight.
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There may look to be quite a few ingredients but it creates a earthy, tangy slightly sweet cherry mix which compliments the lightly sweet, creamy ginger mousse beautifully.
1x Chocolate pie shell, 20x5cm, baked and brushed with melted dark chocolate.
3 Cups Cherries (Sweet)
3Tbs Port
3Tbs Water
1 Cinnamon Stick
1 Star Anise
2 Cloves
Pinch Salt
6 Twists Pepper (from grinder)
1Tbs Treacle
1tsp Red wine Vinegar
1tsp Rosewater
1tsp gelatin/agar
4cm piece Ginger root, peeled and grated.
300ml Cream
1tsp Ginger powder
1Cinnamon Stick
2Tbs Sugar
2 Eggs, separated
Day One
Combine cherries, port, water, cinnamon, star anise and cloves in a saucepan, simmer gently for 10min.
Add salt, pepper, treacle and vinegar, simmer for a further 5min.
Whisk in rosewater and chill over night.
Combine cream, ginger root and ginger powder in a saucepan and heat very gently for 20min.
Pour into a glass jar with a cinnamon stick and chill overnight to infuse.
Day Two
Drain the liquid from the cherries into a saucepan and heat gently, dissolve gelatin and then add cherries. Leave to cool.
When cool pour into pie shell and chill for an hour.
Pour the ginger infused cream through a sieve, add egg yolks and beat until light and fluffy.
Beat egg whites until soft peaks form, add one tablespoon of sugar at a time and beat until smooth and glossy.
Fold egg whites through ginger cream 1/3 at a time.
Pour onto chilled cherry mix and chill for a further few hours or overnight.
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