- 1 bottle of Port Wine
- 1 kg
- 1 liter Water
- 1 kg Black Currants “Cassis”
2 drops pure almond extract
- 5 lbs pitted Cherries
Reduce Port wine. A foam will rise when ready.
Add water, sugar, and “Cassis”
puree and bring to a boil.
Add the almond extract.
- Before service, bring some of the jubilee to a boil and add
the pitted cherries for that same day only
– or as close as possible.
1 kg Cherry Frozen puree
Sorbet Syrup (tbd)
2 kg 700 sugar
- 2 liter water
- 300 gm light corn syrup
6 gm stabilizer
sorbet to the Cherry puree (defrost)
Do it gradually to determine how much exactly is needed . this would really help
for the next time.
Then spin in ice cream maker
or simply freeze this mixture in the container fit to be adapted
12 egg yolks
- 1 whole egg
- 200 gm sugar
- 75 gm Pistachio
paste “Mec 3”Blend
- 1 bottle Champagne
- 450 gm half & half
- 200 gm heavy cream
In a stainless steel pot , bring the first five ingredients to a boil, constantly stirring using a wire whisk.
When ready dispense this mixture in a stainless steel bowl over ice and let cool completely.
Just before storing, add
the heavy cream and half & half.
Dispense some of the sabayon in a syphon (whipped cream
Tempering the chocolate
Melt the chocolate in a stainless bow lover double boiler.
When the chocolate is partly melted , gently stir in using
a rubber spatula.
Let sit until temperature goes down reaching around 72 to 74 F.
Fill a parchment paper cone
with the chocolate and start piping it onto sheet of acetylene (plastic).
Wait until it sets and keep in a cool place
If the kitchen doesn’t offer this kind of environment you may store in the freezer (not the fridge)
- Pistachio Brittle
- Chocolate Thread
Make a simple dry caramel with
30 gm light corn syrup, 150 gm sugar, 20gm butter, add the
pistachio and spread over a silpat and allow the cool down before using.
As explained above
In a deep plate arrange some cherries(warm),
Partly cover with the
Dispose a scoop of cherry sorbet in the middle,
Stick by gently pushing down the golden thread onto the
sorbet __and maybe, why not another cherry in its center with a green colored pulled sugar stem.
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