Black Forest Compote

Make a perfectly sweet-and-tart black forest topping for our Little Pots of 70% Chocolate Ganache, using morello cherries.

ingredients

  • 50g of cane sugar

  • 3g of pectin

  • 250g of Morello cherry puree

  • 10ml of water

  • 1/2 vanilla pod, seeds scraped out

  • 50g of fresh Morello cherries, chopped

  • 10g of lemon juice

METHOD

  • Mix the sugar and pectin together and set aside

  • Add the cherry purée, water, scraped vanilla seeds and Morello cherries to a pan and slowly bring to the boil. Whisk in the sugar and pectin mixture and the lemon juice, then allow to re-boil for a few minutes

  • Set aside to cool, and use in cakes, macarons and for topping any desserts you like. We added a spoonful of the black forest compote to a little pot of our 70% Chocolate Ganache and finished it with some grated chocolate