100 g 2 g fleur de sel 60 g icing sugar 50 g egg yolks 40 g almond powder 220 g T55 flour
Crumble
50 g 1 g fleur de sel 50 g almond powder 50 g brown sugar 20 g brisure de gavotte
Morello cherry sorbet
100 g water 50 g sugar 10 g atomised glucose 1 g super neutrose 250 g Morello Cherry puree
Cooked cherries
150 g Burlat cherries 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 puree 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
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
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
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
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
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
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
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.
Recipes
