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Cheese Cake

Cherry Jubilee

Cherry "Mon Cheri"

Cherry Sampler






-    1 bottle of Port Wine
-    1 kg Sugar
-    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


 - Add some 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 to “PacoJet”


   -    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.
  Keep refrigerated.
  Dispense some of the sabayon in a syphon (whipped cream canister)


 Valrhona White Chocolate

  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.


  In a deep plate arrange some cherries (warm),
  Partly cover with the sabayon,
  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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