Elle & Vire Recipes
for
12 people / 12 slices
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To make this dish

Ingredient list
Shortcrust pastry
100 g
2 g fleur de sel
60 g icing sugar
50 g egg yolk
40 g ground almonds
220 g T55 flour
Crumble
50 g
1 g fleur de sel
50 g ground almonds
50 g brown sugar
20 g brisure de gavotte
Morello cherry sorbet

100 g water
50 g sugar
10 g powdered glucose
1 g super neutrose
250 g Morello Cherry purée
Cooked cherries
150 g cerises Burlat
25 g dark brown sugar
Sour almond cream cheese
250 g
100 g lait d’amande concentré sucré
80 g
40 g lime juice
Morello cherry jelly
100 g jus de cuisson de griotte
50 g Morello Cherry purée
50 g water
22 g gelatin mass
Assembly and decoration

QS de fleurs de tagette
QS d’apple blossom
QS d’herbes d’Oxalys
QS d’herbes d’Astina cress
QS de poudre de soja grillé (Kinako)
QS de poudre de vanille
QS de cerise Burlat

The recipe,
step by step

  1. 1

    Shortcrust pastry

    Rub the butter, fleur de sel and flour together.
    Add the sugar, ground almonds and finish with the egg yolks.
    Roll out and cut out 14 cm by 3 cm rectangles.
    Bake at 155°C (311°F) for 20 minutes in a fan-assisted oven with the pastry placed around a circle that is 5 cm in diameter.
  2. 2

    Crumble

    Mix together the butter, salt, sugar, ground almonds and flour.
    Add the gavotte pieces.
    Roll out, then cut out a circle that measures 6 cm in diameter.
    Bake at 155°C (3111°F) for 20 mins.
  3. 3

    Morello cherry sorbet

    Heat the water to 50°C (122°F) and sprinkle in the sugar-glucose super neutrose mixture.
    Boil and pour over the morello cherry purée.
    Mix together and set aside in a Pacojet® bowl.
    Decorate with hemispheres of sorbet and place in the freezer.
  4. 4

    Cooked cherries

    Cut the cherries into quarters and mix together with the soft brown sugar.
    Place in a sous-vide bag and bake in a steam oven at 70°C (158°F)
    for 35 minutes.
    Reserve the cooking juice to one side for the Jelly.
  5. 5

    Sour almond cream cheese

    Mix together the cream cheese, almond milk and cream.
    Add the lime juice and whip at medium speed using a stand mixer.
    Place in a piping bag ready for the decoration.
  6. 6

    Morello cherry jelly

    Heat all the liquid ingredients together at 70°C (158°F) and add the gelatine.
    Pour and chill in the refrigerator for 4 hours.
    Cut into 1 cm cubes.
  7. 7

    Assembly and decoration

    Place a circle of shortbread in the centre of a plate.
    Decorate with the cream and cooked cherries. Cover with a crumble disk.
    Place a hemisphere of sorbet on the crumble then cover with our sour almond cream cheese.
    Decorate with fresh cherries, the herbs, the Morello cherry jelly cubes and the flowers.
    Sprinkle with kinako and vanilla powder.

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