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Kasper Nielsen: Recipes

© MVC Marinated Cherries
Marinated cherries with crumble, yogurt foam and vanilla ice cream

Kasper Nielsen will revolutionise the way you see 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

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