Frozen Kirsch Teardrops - Strasbourg , Alsace, France

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Strasbourg
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Frozen Kirsch Teardrops

  From the restaurant Auberge de Schoeneberg in Riquewihr 

  Ingredients to serve 4 people 
150 g of dark chocolate
2 egg yolks
50 g of sugar
20 g of water
325 g of ready-whipped sweet cream
20 g of kirsch
100 g of morello cherry puree

  Preparation 
Melt the chocolate and stretch out on plastic strips. To give the impression of a teardrop pinch the top. Count on 3 drops per person.

Prepare a syrup with the water and the sugar. Pour this hot liquid over the egg yolks to blanch them. Add the kirsch to the ready-whipped sweet cream. Mix the sugared egg yolks in with the whipped cream. Pour this mixture into the chocolate teardrop and place in the freezor for three hours. Remove the plastic strips before serving.

Pour the morello cherry puree on the plate and place 3 teardrops on top with perhaps a scoop of morello cherry sorbet.
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