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CHERRY SAMPLER more with Cherries

TARTARE

flavored with Maraschino Brandy

JUBILEE

Cherries in cassis coulis & Red Port Reduction

Pistachio Ice cream , Champagne Sabayon

VACHERIN

Cherry Sorbet , Dry Meringue , Whipped cream

Cheese Cake Summer

Cheese Cake Winter

Cherry Jubilee

Cherry "Mon Cheri"

Cherry Sampler
 

 | TARTARE | JUBILEE | VACHERIN |

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 TARTARE


- Fresh Cherries

- Amaretto Brandy

- In robot coupe, quicky chop the cherries

- Not much, there must look like a tartare

- Add some Amaretto Brandy (to taste) and let marinate until service

- At order, just strain the amount needed and garnish a small cake ring mold. Keep the juice for around

 

TUILE COOKIE

- 1 qt milk

- 400 gm (1 can) Condensed Milk

- 90 gm pastry cream powder

- 2 eggs

- Thinly spread the pastry cream on silpat

_ Cook until light golden brown in oven at 280 F

- Shape right away when still hot

 JUBILEE

- 1 bottle of port wine (750ml)

- 1/2 liter of water

- 500 gm Sugar

- 1 kg Cassis Puree

- Fresh Cherries

- Reduce Port wine. A foam will rise when ready

- Add water, sugar and cassis puree and bring to a boil

- Before service, bring some of the jubilee to a boil and add the pitted cherries for tha same day only

 

PISTACHIO ICE CREAM

- 3 qt Milk

- 2 qt Half & Half

- 200 gmLight Corn Syrup

- 350 gm Sugar

- 20 gm Agar Powder

- 2 small cans (800 gm) Condensed Milk

- 300 gm Pistachio Paste

- Bring Milk and Half & Half to a boil

- Add the corn syrup and the mix sugar / Agar

- Right after add the pistachio paste

- Whisk constantly while bringing back to the boil

- Remove from flame and add the  condensed milk

- Keep on ice until almost cooled

 

CHAMPAGNE SABAYON

-  12Yolks + 1 Whole egg

- 200 gm Sugar

- 1 Bottle of Champagne

- 650 gm Heavy Cream (whipped)

* option

instead of 650 gm of heavy cream it is:

- 400 gm Half & half

- 250 gm Heavy cream

- In a stainless steel pot bring thefirst 4 ingredients to a boil, constantly whisking

- When ready dispense this mix in a stainlss steel bowl over ice and let cool completely

- Just before serving, add the whipped cream by gently folding it in

Other option:

The sabayon can be used through a whip cream syphon. In that case the cream shouldn't be whipped and use in a lesser amount (see option*  under recipe)

 
 VACHERIN

MERINGUE

- 300 gm Egg Whites

- 200 gm Granulated Sugar

- 450 gm Confectioners

- make a Swiss meringue by combining all ingredients into "Kitchen aid" mixer

- Using a blow torch ( or a hot double bath), carefully heat bottom and sides of bowl while beating 

- When almost hot, turn onto high speed until the mix become fluffy with hard peaks

- Pipe some of the meringue into the small half spheres cavities of a "silpat", filling only half way

- Using a teaspoon, spread the meringue around the sides

-Bake at 200F for at least 2 hours

 

CHERRY SORBET

-  1 kg Frozen Cherry Puree

- Sorbet Syrup TBD

2 kg 700 Sugar / 2 liter Water

30 gm Light Corn Syrup / !0 gm Agar Powder

- Strained Juice from Tartare

- Add some sorbet syrup to the defrost cherry puree as well as the Amaretto Brandy

- Do it gradually to determine how much is exactly needed. This would help for the next time

Then freeze spin in ice cream maker

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