Poached cherries with frangipane, clotted cream ice cream and almond soup

8
60 minutes

Ingredients

Poached cherries

  • 225ml of water
  • 85g of golden caster sugar
  • 3 strips of lemon peel
  • 3 strips of orange peel
  • 15 black peppercorns
  • 500g of cherries, pitted

Ice cream

  • 250ml of whole milk
  • 120ml of whipping cream
  • 138g of golden caster sugar
  • 45g of milk powder
  • 35g of dextrose
  • 5g of Stabiliser Stab 2000
  • 200g of plain yoghurt
  • 200g of clotted cream

Frangipane

  • 112g of ground almonds
  • 1 tbsp of plain flour
  • 90g of golden caster sugar
  • 112g of butter, softened
  • 2 large eggs
  • 1 tbsp of Amaretto

Almond soup

  • 200g of blanched almonds, plus extra for grating
  • 200ml of whole milk
  • 200ml of whipping cream
  • 25g of golden caster sugar

Method

1
To begin, make the ice cream. Pour the milk and whipping cream into a saucepan and gently heat until it reaches 40°C. Meanwhile, mix the sugar, milk powder, dextrose and Stab 2000 together, then whisk into the warm milk. Bring the mixture to the boil, then refrigerate for at least 6 hours (or ideally overnight)
  • 250ml of whole milk
  • 120ml of whipping cream
  • 138g of golden caster sugar
  • 45g of milk powder
  • 35g of dextrose
  • 5g of Stabiliser Stab 2000
2
The next day, use a hand blender to blitz in the yoghurt and clotted cream, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until ready to serve
  • 200g of plain yoghurt
  • 200g of clotted cream
3
To make the almond soup, blitz all the ingredients together in a blender until completely smooth. Pass through a fine sieve or piece of muslin cloth, then chill until ready to serve
  • 200g of blanched almonds, plus extra for grating
  • 200ml of whole milk
  • 200ml of whipping cream
  • 25g of golden caster sugar
4
For the poached cherries, place all the ingredients (apart from the cherries) into a saucepan and bring to the boil. Add the cherries, simmer for 3 minutes, then remove from the heat and leave to cool
  • 225ml of water
  • 85g of golden caster sugar
  • 3 strips of lemon peel
  • 3 strips of orange peel
  • 15 black peppercorns
  • 500g of cherries, pitted
5
Once cool, pass the mixture through a fine sieve set over a clean saucepan. Reserve the cherries and place the poaching liquor over a medium heat and reduce to a light syrup. Once you’re happy with the consistency, pour the syrup back over the cherries and set aside until ready to serve
6
To make the frangipane, preheat an oven to 180°C/gas mark 4. Cream the butter and sugar together in a mixing bowl. Beat in the eggs, one at a time, followed by the flour and almonds and finally the amaretto
  • 90g of golden caster sugar
  • 112g of butter, softened
  • 2 large eggs
  • 1 tbsp of plain flour
  • 112g of ground almonds
  • 1 tbsp of Amaretto
7
Pour the frangipane batter into 8 non-stick savarin or tartlet moulds, then bake for 10–15 minutes until golden. You can also use 6 larger moulds to turn this into a larger dessert for 6 people
8
To serve, place a spoonful of the cherries in the centre of each bowl. Place a frangipane cake on top, filling the cavity with more cherries (depending on the style of mould you used). Top with a small scoop of the ice cream, grated almond and finally pour the chilled almond soup around the cake