Marinated cherries with crumble, yogurt foam and vanilla ice cream |
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Chef Kasper Nielsen and Andalucia's finest ingredients.
Marinated cherries with crumble, yogurt foam and vanilla ice cream
Ingredients 4 people:
32 cherries
Marinade:
200 g orange juice
50 g sugar
A bit of chopped mint and tarragon
1 anis
1 cardamom
Crumble:
150 g almond flour
300 g flour
300 g soft butter
300 g sugar
Yougurt foam:
350 g youghurt
100 g cream
100 g sugar
Honey touilles:
125 g soft butter
125 g hot honey
125 g icing sugar
125 g flour
How to do:
Take out the stones of the cherries
Heat the orange juice a little and add all the ingredients
Put in the cherries and marinate for at least 1 hour
Crumple:
Mix all the ingredients and put in a baking tray
Bake in the oven for 12 min at 185 degrees
Yogurt foam:
Mix yougurt, cream and sugar and ad in a siffon bottle. Store cold
Honey touilles:
Mix all the ingredients, then store in the fridge for 30 min
Roll the base into small “balls” and press them flat and bake them for 9 min at 165 degrees
Serve with vanilla ice cream