Ingredients
300 g cherry puree, 1 almond cake base.
Seasonings
50 g white sugar, 20 g gelatin, 300 g heavy cream.
Steps
1. Slice the almond cake base into 4 layers; place cherry puree and white sugar in a stainless steel pot, heat on an induction cooktop until melted and reaches 60°C (140°F).
2. Add the melted gelatin to the fruit puree and stir until dissolved, then fold in the cream that has been whipped to soft peaks, mixing until well combined.
3. Take an 8-inch cake ring mold, place a layer of almond cake base inside, brush with sugar syrup, pour in the mousse from Step 4 until level with the mold, then refrigerate for 3 hours until set.