Black Forest compote
This simple Black Forest compote is made with morello cherries, and uses pectin to help the gel set without needing too much sugar. It makes a great sweet-and-tart topping for chocolatey desserts, and pairs beautifully with coffee as well. Here we've paired it with a little pot of Pots & Co 70% Chocolate Ganache and some grated chocolate. Pots & Co’s full dessert range can be found on their website.
Ingredients
Metric
Imperial
- 50g of cane sugar
- 3g of pectin
- 250g of Morello cherry purée
- 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
- 50g of cane sugar
- 3g of pectin
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
- 250g of Morello cherry purée
- 10ml of water
- 1/2 vanilla pod, seeds scraped out
- 50g of fresh morello cherries, chopped
- 10g of lemon juice
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 Pots & Co 70% Chocolate Ganache and finished it with some grated chocolate
Andrew Chelley is the Senior Development Chef at Pots & Co, a company making handmade potted desserts from high-quality ingredients. He has previously worked at many different restaurants including the Michelin-starred L’Atelier de Joël Robuchon in Paris, Kitchen W8 and Bluebird in Chelsea. He previously worked with Phil Howard at Sonny’s.
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