Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

1. Heat oven to 375F.
2. Using a small 2 or 3-inch round cutter, cut 10 circles out of each sheet of puff pastry. Arrange circles on a baking sheet lined with a silpat mat or parchment paper. Place another baking sheet on top of puff pastry circles and weigh down with a heavy pot lid or pan.
3. Place in oven and cook until golden brown. Carefully remove weighted object first and then remove baking sheets from oven. Transfer puff pastry circles to a cooling rack.
4. Prepare 20 small ramekin molds by spraying with non-stick spray. Put 1 whole cherry with stem intact in each mold, making sure stem is upright.
5. Pour 2 cups of cherry juice into a small bowl. Sprinkle gelatin over top of juice and let sit for 5 minutes.
6. In a small saucepan, heat 4 cups cherry juice and honey until very warm but not boiling.
7. Pour warm juice over gelatin mixture and stir to combine.
8. Pour mixture into prepared molds and refrigerate until set.
9. In a large saucepan, combine 5 cups cherries, 2 cups cherry juice and 1/2 cup sugar (more if cherries are not very sweet.) Cook over medium heat, stirring occasionally, until cherries are beginning to break down.
10. Transfer to a food processor fitted with a metal blade and process until smooth. Strain into a medium bowl through a medium sieve, discarding solids.
11. Place chocolate in a heat-proof bowl.
12. In a medium saucepan, heat cream and 1/2 cup sugar over medium high until just boiling, whisking constantly to dissolve sugar. Remove from heat and pour over chocolate, whisking to melt chocolate. Mix until mixture is smooth. Cool mixture completely, refrigerating if necessary.
13. Transfer cold mixture to a standing mixer fitted with a whisk attachment. Whip to medium stiff peaks.
14. In a medium bowl, combine remaining 2 cups cherry juice with lecithin. Using an immersion blender, foam mixture until thick.
15. To serve: Unmold cherry gelees. Spoon whipped cream mixture on 10 tart rounds. Spoon cherry puree on remaining 10 rounds and top with cherry halves. Stack cherry puree rounds on top of whipped cream rounds. Spoon cherry foam on top and serve with gelee.

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Ingredients:

2 sheets puff pastry
20 whole cherries, stem intact
5 cups fresh cherries, stems and pits removed
2 1/2 quarts (10 cups) cherry juice
2 envelopes unflavored powdered gelatin
2 tablespoons honey
1 cup sugar, more if needed
4 bars dark chocolate
2 cups whipped cream
1 teaspoon lecithen (available at health food stores)
10 cherries, stem and pits removed, cut in half, for garnish

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