Simon Hellier, Amadeus' Deputy Executive Chef at The ICC has
created a new twist on a 1970's classic - a 'deconstructed' Black
Forest Gateau.
The reinvented Black Forest Gateau (BFG) will be served as three
separate desserts - a dark chocolate truffle ice cream, chocolate
sponge with cherry jelly and a chocolate lattice filled with cream
and dipped in pistachio. The concept took three days of
experimentation to perfect.
Simon said: "What sets our deconstructed Black Forest Gateau
apart from the original is the way we've separated the flavours to
maximise the taste. Sponge dominates the original - making it
difficult to distinguish flavours and textures. Our interpretation
separates the flavours so you mix and match to suit your
palette."
For its first serving at a 1000 strong banquet last weekend a
team of eight dedicated chefs started producing the intricate
dessert the day before under the watchful eye of multi award
winning chef Simon who is well known for setting high standards for
award-winning catering in Birmingham and the conference &
banqueting industry. Simon adds; "We love to try something new and
shake things up a bit. Both Amadeus and The ICC seek to be industry
leaders and we love to surprise. Retro food is a great way to
delight guests with dishes from their childhood and delivering it
in a contemporary style is always popular. We hope other clients
will love the deconstructed BFG as much as we do and we can deliver
it as part of our catering in Birmingham at The ICC and our other
venues and events around the country."
How to make a deconstructed Black Forest
Gateau:
- Combine a dark chocolate truffle ice cream with a kirsch cherry
jelly
- Bake a light chocolate sponge and layer with a cherry ice
cream
- Top with a chocolate lattice, filled with vanilla whipped cream
and dipped in pistachio nuts
- Decorate with kirsch marinated cherries with chocolate
sauce
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