Michel Husser
Le Cerf
Michel Husser
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Massenez 150 years
The Chef’s links with Maison Massenez
In 2020, the Distillerie Massenez celebrates its 150th anniversary and the Cerf in Marlenheim its 90th anniversary. Michel Husser made the charlotte with Massenez Kirsch Vieux, a historic recipe of his great-grandfather. In 90 years, many personalities have come to Le Cerf (Monnet, Schumann, Adenauer, VGE, or Chirac).
“This anniversary gives us the opportunity to thank our loyal suppliers, including the Maison Massenez”, Michel Husser explains. “The quality of their products allows us to please our customers. Their brandies used in desserts provide digestibility at the end of the meal.
And what a pleasure it is to present the bottle in the dining room and soak the dessert in front of the customer! We have been working with Massenez for a very long time. Gaby used to come and hunt in the surrounding area, and then enjoy a good meal at Le Cerf”.
“There are parallel paths between our Maisons”, notes Bernard Baud, “in the respect of tradition towards innovation. It is together, trusting each other, that we are always present respectively in the high points of the evolution of our Maisons.”
The recipe
Kirsch-Vieux Massenez Charlotte
Kirsch-Vieux Massenez Charlotte
Ingredients for 10 persons :
The biscuit spoon :
- 9 egg whites
- 400g of sugar
- 8 egg yolks
- 200g of flour
- 200g of starch
Whip the whites with the sugar. Add the yolks, then the flour and sifted starch. Cook at 200°C.
The Massenez Kirsch Vieux mousse:
- 55g of custard cream
- 10g of Massenez Kirsch Vieux
- 225g whipped cream
- 3g of gelatine
- 18g of water
Mix water and gelatine. Whip the cream with the sugar. Smooth and heat the custard. Add the gelatine and then the Massenez Kirsch Vieux. Finish with the whipped cream.
The Massenez Kirsch Vieux syrup:
- 250g of water
- 125g of sugar
- Massenez Kirsch Vieux
Boil water and sugar. Leave to cool and then add Massenez Kirsch Vieux.
The custard:
- 250g of milk
- 250g of cream
- 100g of egg yolk
- 50g of sugar
- 1 vanilla pod
Boil the milk and cream with the vanilla pod. Blanch the yolks and sugar. Add the milk-cream mixture to the yellow sugar mixture. Cook at 83°C. Chineer and cool.
Assembly :
Soak the biscuit in Massenez Kirsch Vieux syrup. Line circles with this biscuit. Add mousse to a third of the circle. Add 4 Griottines® and redcurrant jelly. Finish with the Massenez Kirsch Vieux mousse up to the top. Decorate with a rosette of whipped cream and a Morello cherry.
Chef's recipe
Kirsch-Vieux Massenez Charlotte
