Honey, cherry, almond dessert
1h 25 minutes
1h 55 minutes
Person Number 4
Click to discover the ingredients
Fresh Liquid Cream (35% MG)
Almond paste 70%
Concentrated raspberry paste
PREPARATION. How to cook the best honey, cherry and almond dessert?
The day before, bring the milk with the butter to a boil, pour over the egg, honey and beaten cream powder, return to cook over low heat, about 10 minutes, stirring until thickened. Let cool, film on contact and place in the refrigerator.
The same day, whisk up the liquid cream, mascarpone, and honey. Mix the pastry cream for 10 seconds and mix with the mounted cream. Spread thinly on a silicone sheet previously lined with gold powder. Freeze for about 1 hour, then unmold and break into irregular pieces.
Melt the butter, then mix all the ingredients. Keep in your pocket in the refrigerator for about 1 hour. Poach tiles in a honeycomb-shaped silicone mold and bake at 140°C for 10 minutes. At the exit of the oven, immediately break into pieces of about 8 cm side.
Almond ice cream
Heat the milk in a saucepan. At 25 °C, add the milk powder, at 30 °C the sugars, at 40 °C the liquid cream, at 45 °C the stabilizer. Pour a small part of the liquid over the almond paste, mixing in the center to create an elastic and shiny core. Gradually pour the rest of the liquid, mix. Return to the saucepan, then cook for 2 minutes at 85°C. Let cool, put in the refrigerator, mix quickly at 4 ° C, place 12 hours in the refrigerator before putting in the freezer for at least 6 hours or turbine in ice cream maker.
Boil the fruit pulp with the acid and the raspberry Classic, add the sugar-pectin mixture, cook for 2 minutes. Cool quickly, spread between two sheets guitar at 3 mm, freeze about 1 hour, cut into hexagons.
Vacuum the frozen cherries with the sugar, cook with immersion heater for 1 hour at 85 ° C. Strain the juice from the cherries using Chinese cheesecloth.
Cook the cherry juice, add the sugar, pectin and acid mixture, then the lemon juice. Give a broth and keep cool in the bottle.
Cut the cherries in half, fry them for a few minutes with the honey and lemon juice.
Reduced yuzu juice
Gently reduce the yuzu juice in a saucepan until thickened, about 30 minutes, pipette. Keep in the refrigerator.
In the center of each plate, place a piece of honey mousse, place in the middle 1 hexagon of fruit compote, then 1 honey tile on top. Place 5 pan-fried half cherries and 3 fresh half almonds on the edges of the honey mousse. With a pipette, make a few small dots of reduced yuzu and honey on the mousse, add 2 leaves of Atsina® cress. Make a quenelle of almond ice cream, zebra it with honey a dash of reduced yuzu. Put the large curved tile and pour honey over it to fill the holes a little. Serve the cherry coulis in a sauce pot.
DITO SAMA'S RECOMMENDATIONS
Instead of buying your fruit pulp, create your own fruit pulp by mixing your seasonal and preferred fruit with a Dito Sama PREP4YOU or K55 food processor. Work with cold fruit to avoid heating up. Eventually add some drops of lemons juice, to prevent from oxidating. Never add water. For best results work at highest speed, scraping frequently.