Cherry Compote
• RedMan Trimoline | 66070 | 52g
• RedMan Canned Cherry | 53930 | 50g
• Ravifruit Sour Cherry Puree | 50616 | 150g
• RedMan Fine Sugar | 1416 | 14g
• RedMan Pectin Powder | 63328 | 3g
• Ravifruit Lemon Puree | 100046 | 1 tsp

Flourless Chocolate Sponge
• Egg White | 12088 | 2 nos.
• RedMan Fine Sugar | 1416 | 75g
• Egg Yolk | 12088 | 2 nos.
• RedMan Cocoa Powder (Sifted) | 66036 | 25g

Chocolate Crunch
• RedMan Hazelnut Ganache | 51748 | 40g
• RedMan Feulletine Flakes | 61202 | 40g

White Chocolate Glaze
• Water | - | 75g
• RedMan Fine Sugar | 1416 | 150g
• RedMan Glucose Syrup | 66039 | 150g
• Condensed Milk | 63334 | 100g
• RedMan Gelatine Powder (200 bloom) | 63278 | 12g
• Callebaut W2 White Chocolate Couverture | 67340 | 150g
• Red Food Colouring | - | As Needed

Dark Chocolate Mousse
• Grand Fermage Whipping Cream 35% (A) | 58611 | 44g
• UHT Milk | 57095 | 44g
• RedMan Fine Sugar | 1416 | 40g
• Egg Yolk | 12088 | 2 nos.
• Callebaut 54.5% Dark Chocolate Couverture | 67338 | 200g
• Grand Fermage Whipping Cream 35% (B) | 58611 | 340g

Modelling Chocolate
• RedMan White Chocolate Couverture | - | 70g
• RedMan Glucose Syrup | - | 50g
• RedMan Dark Chocolate Couverture | - | 60g
• RedMan Glucose Syrup | - | 50g
• Food Colouring | - | As Needed

Marshmallows
• RedMan Gelatine Fish Powder | 63278 | 10g
• Water (Cold) | - | 60g
• RedMan Fine Sugar | 1416 | 50g
• Water | - | 30g
• RedMan Desiccated Coconut | - | As Needed

**Method**
1. In a pot, combine the trimoline, cherry, and puree.
2. In a bowl, whisk the sugar and pectin together.
3. Add the pectin-sugar mix into the puree mix and bring to a boil.
4. Remove from heat then stir in the lemon puree.
5. Pour the compote into a tray or mould lined with cling wrap and set in the freezer till frozen.

**Method**
1. Whip the egg white and sugar until stiff peaks.
2. Whisk the yolks into the meringue.
3. Fold in the sifted cocoa powder.
4. Spread the batter on the tray and bake at 180°C for 12 to 15 minutes.

**Method**
1. Combine the ganache and the feuilletine flakes in a bowl.
2. Spread the crunch mix evenly onto the sponge and set in the freezer.

**Method**
1. Hydrate the gelatine powder with 72 gm of iced water, set aside.
2. In a large pot, boil the water, sugar, and glucose syrup to 103°C.
3. Add in the condensed milk and hydrated gelatine.
4. Pour the mix into the white chocolate and add the red food colouring to your desired colour.
5. Strain into a container and leave to chill in the fridge to set for at least 2 hours or preferably overnight.

**Method**
1. Whisk the egg yolk and sugar together.
2. Bring the whipping cream (A) and milk in a pot to a boil.
3. Pour the egg mixture into the boiled mixture and cook to 82°C.
4. Mix the chocolate couverture into the cream anglaise mixture.
5. Whip the whipping cream (B) to medium peak consistency.
6. Fold in the whipped cream into the cream anglaise mixture.

**Assembly**
1. Pour the chocolate mousse till half full into the silicon mould.
2. Place the frozen cherry compote into the middle of the mousse.
3. Cover the compote with the rest of the mousse and place the sponge on top, crunch side down.
4. Set the cake in the freezer until completely frozen for about 2 to 3 hours.
5. Once mousse is frozen, remove from the silicon mould.
6. Heat up the chocolate glaze in the microwave and blend with immersion blender.
7. Coat the frozen cake over a grill with the chocolate glaze.
8. Decorate the cake with fondant decorations and marshmallows.

**Method**
1. Melt the chocolate in the microwave, 30 seconds at a time until 40°C.
2. Using a spatula, mix in the glucose until a dough forms.
3. Wrap in cling wrap and let it rest for 15 minutes in the fridge.
4. Knead on a lightly dusted surface with corn flour and roll until 3mm in thickness. Cut and trim with a knife to desired size, or use cookie cutters of your choice.

**Method**
1. Mix the gelatine powder and cold water, stirring well to combine, and set aside.
2. Transfer the set gelatine into a stand mixer mixing bowl.
3. Combine the sugar and water in a pot and cook on medium flame until it reaches 114°C.
4. Pour the hot syrup into the gelatine mix and whisk on medium speed for about 2 minutes.
5. Increase to high speed and whisk until soft peaks form.
6. Transfer the marshmallow into a piping bag with a small plain round piping tip or a Ziplock bag.
7. Immediately pipe onto a well-oiled tray and sprinkle with desiccated coconut.