Active Time: 45 Minutes
Total Time: 14 Hours
~ 16 Mini Baked Alaska Mignardise
Bloom gelatin sheets in cold water.
In a heavy bottom medium pan add the Fabbri Delipaste and sugar, bring to a simmer.
Remove the bloomed gelatin leaves from the water, squeezing out any additional water.
Remove the pan from the heat and add the gelatin and whisk until combined, let cool.
Meanwhile, whisk the heavy cream to soft peaks.
Once cool, place the cherry mixture in a blender and blend on low speed.
Slowly pour in the milk and gently pulse until combined.
Place cherry mixture in the bowl and gently fold in the whipped cream.
Place 1 Tbsp of the mousse in each of the small flexible ½ sphere molds. Using a small spatula, spread the mix so it completely covers the molds
Place a fabbri cherry in the center of the mousse and press it down until it’s slightly under the rim of the mold.
Use an offset to spatula flatten out the spheres so they are level with the mold and the edges are clean.
Place in the freezer for 2 hours.
In stand mixer combine the 120g softened butter and 85g sugar. With the paddle attachment, cream for 10 minutes, scraping the bowl after the first 5 minutes.
Sieve the remaining chocolate Cracker ingredients and add to the creamed butter. Gently pulse until combined.
Remove the dough from the bowl and refrigerate for 30 minutes.
Preheat oven to 350°F.
Roll the dough evenly about ⅛ inch thick and place on a sheet tray with non stick liner. Place the tray in the oven and cook for 4 minutes.
Remove from the oven and using a ring cutter, cut circles slightly larger than the medium sized mold and cut the dough into 16 circles.
Place the tray back in the oven and cook for 4 more minutes.
Remove from the oven and cool. Once cooled, remove the cut pieces and set aside until needed.
Place 1 Tbsp of the meringue in the medium flexible ½ sphere molds. Using a small offset spatula, spread the meringue so the sphere mold is filled with meringue.
Place one of the frozen cherry spheres in the middle of each ½ sphere and press down so its level with the mold.
Use the spatula to clean any remaining meringue so the spheres are level.
Place in the freezer and freeze for 6 hours or preferably overnight.
Remove from the molds and place each one on a chocolate cracker. Using the Searzall, caramelize the sugar until the outside meringue is golden brown.