The Voyager

Emulsify melted butter with milk and melted cocoa mass together.

In a mixing bowl with whisk attachment, prepare a Sabayon with egg yolk, whole egg, sugar and inverted sugar together.

Fold in soft peak meringue, followed by, flour, cocoa powder, salt and ganache mixture.

Bake at 160c, Fan Speed 3, Vent Out (Steam), 15 minutes.

In a saucepan, heat up purees with lemon juice and inverted sugar to 45˚C, add in pectin-xanthan-sugar mix. Followed by frozen cherries then bring to boil.

Add in gelatin mass, lemon zest and salt.

In a saucepan, cook a Crème Anglaise with milk, whipping cream and egg yolk together, then emulsify with couverture.

In the saucepan, heat up 100g of whipping cream with sugar, glucose syrup and vanilla bean together to 36˚C.

Add in melted gelatin, then emulsify with remaining 440g of whipping cream, followed by mascarpone.

PAdd in melted gelatin, then emulsify with remaining 440g of whipping cream, followed by mascarpone.