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The black varieties, bursting with sweetness and juice, signal an end to the carefree cherry season. Little girls redden them lips with them or hang them from their ears.
And here is a more adult version: to poach them, a blackcurrant and Port syrup, and to accompany them, lemon tuiles and a "spoon," a type of light sorbet, with lemon and angelica, which adds freshness and a delicate acidity.
Serves 4
Ingredients
1 kg black cherries (2 lbs, 4 oz) - 100 g blackcurrant pulp (4 oz) - 200 g fresh angelica (8 oz) - 2 dl Port (3/4 cup) - 50 g icing sugar (2 oz) - 15 g rice flour (1/2 oz) - 125 g lemon juice (5 oz) - 15 g butter (1/2 oz) - 1 egg white - 250 g white sugar (9 oz) - 4 mint sprigs
Easy and fairly quick
Basic preparation
In advance, prepare the cherries in syrup: pit the cherries by splitting them in half to keep the pits which you will crush with a small hammer. Also keep the stems. Over these pits and stems, pour a boiling syrup made of 100 g sugar (4 oz) and 1 dl water (1/3 cup).
When this infusion is cold, add the 100 g (4 oz) blackcurrant pulp and the 2 dl (3/4 cup) Port, which you have already boiled until the volume has reduced by half. Add another 50 g (2 oz) sugar, bring to a boil once again, strain through a fine strainer, add the pitted cherries and set aside to cool.
The lemon tuiles: melt 15 g (1/2 oz) butter. Add 25 g (1 oz) lemon juice, 50 g (2 oz) icing sugar, 15 g (1/2 oz) rice flour. Set aside in the refrigerator.
The lemon and angelica spoon: wash the angelica and dice it finely. Put it in a saucepan with 100 g (4 oz) sugar and 2 dl (3/4 cup) water. Bring to a boil, strain through a fine strainer, set aside to cool. Then add 100 g (4 oz) lemon juice and the egg white. Churn in an ice-cream maker and keep in the freezer.
Last minute
In an oven at 180 C (gas 6, 375 F), cook the lemon tuiles for 5 minutes, having spread them on a non-stick pan in thin 10 cm x 10 cm (4 inch x 4 inch) squares. Wait for 1 minute, then crinkle the tuiles.
To serve, place three spoonfuls of cherries in syrup on the plate, then a spoonful of lemon-angelica spoon and a lemon tuile. Decorate with a mint sprig.
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© Olivier Roellinger - Maisons de Bricourt.
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