Enchanted Angel

Enchanted Angel

1. Wash the cherries and remove the pits (the way to remove the pits: use chopsticks to hold the head of the cherries and push the pits out of the pedicle with a little force)

2. Add 70g water and 30g sugar to the pot and boil

3. Pour in 150g wine, 15g cherry wine and 1/4 vanilla pod, boil over high heat and turn to low heat

4. Pour the cherries and continue to cook for about 10 minutes

5. Turn off the cherries when they are soft

6. Pour into a container and let stand for one day

7. Take out the standing cherries and put them on a kitchen paper towel, soak up the moisture and set aside

8. Beat the whipped cream to seven to distribute

9. Whip the cream cheese softened at room temperature until smooth

10. Add whipped cream

11. Continue to beat evenly, set aside

12. Put 30g of water and 35g of sugar into a small pot, turn on high heat and heat to about 100 degrees, then turn to low heat to continue heating

13. Whisk the egg whites while heating the syrup (25g protein at room temperature + 5g sugar)

14. When the temperature of the syrup is heated to 117 degrees, immediately pour it into the egg whites

15. Stir while pouring, until the egg whites have a three-dimensional sharp angle

16. Pour the cheese batter into the meringue

17. Stir evenly with a spatula

18. Prepare the mold with gauze on the inside, pour half the height of the protein cheese paste, and put 3 cherries on it

19. Pour the protein cheese paste on top until it is full

20. Cover the gauze exposed on the outside of the mold, press it on it with a heavy object, refrigerate for about 2 hours, and lightly touch it to solidify

21. Pour 2 egg yolks and 25g sugar into a bowl, beat until the color turns white, set aside

22. Pour 125g milk and 1/8 vanilla pod into a small pot, heat it over high heat until it is about to boil

23. Slowly pour half of the milk into the egg yolk and beat while pouring

24. Until whipped evenly

25. Pour the beaten egg yolk and egg liquid back into the small pot

26. Heat on a small fire and stir constantly with a spatula

27. Heat until the soup hung on the spatula can leave a clear mark with fingers

28. Strain the sauce into a small basin and cool it in cold water until it is smooth

29. Pour the prepared English sauce into the plate, put the cream angel jelly, and decorate the surrounding with seasonal fruits;
Put the chocolate sauce in the piping bag, make a small hole on the head, squeeze 2 lines in the blank of the British sauce, and use a toothpick to outline the trace;

Tips:

1. Candied cherries need to be made in advance, and then let stand and marinate for one day before use;
2. Italian meringue is used in the cream angel. When making it, you need to cook the syrup and beat the egg whites at the same time, and the egg whites should use room temperature eggs for better results, and you must be careful not to overcook the syrup;
3. When the cream angel is shaping, it needs to be put into a hollow mold, padded with a large enough gauze, and finally covered; it should be noted that after pressing a heavy object and refrigerating, the bottom of the hollow mold will gradually overflow with transparent liquid, so it is necessary Put it on the hollow rack, put a plate on the bottom and refrigerate it~