Cherry Burlatt dessert with wild thyme from here, light cream with bitter almonds

Ingredients

aniseed nick

  • 2 or 3 oranges
  • 350 grams of water
  • 150 grams fine sugar
  • 10 g green anise powder
  • 3 grams ground pepper
  • 30 grams powdered sugar
  • 35 grams of candied orange powder

shortbread

  • 200 grams of flour
  • 120 grams butter
  • 2 grams of salt
  • 40 gm of egg yolk
  • 80 grams icing sugar

Almond cream

  • 30 grams fine sugar
  • 62 grams butter
  • 62 grams ground almonds
  • 1 egg yolk
  • 1 drop of bitter almond extract

cherry cooking

  • 200 grams of water
  • 6 sprigs of wild thyme
  • juice of 1 lemon
  • 25g caster sugar, plus a little to dissolve the pectin
  • 4g pectin
  • 300g borla cherries, pitted and peeled
  • 1⁄2 gelatin sheet

Amaretto jelly

  • 150 grams of water
  • 40g fine sugar
  • 100 grams amaretto
  • 0.9 grams of agar-agar
  • Wild thyme flowers, as desired
  • chervil musk leaves, as desired

Initial preparations

aniseed nick

Using a scrub, peel the equivalent of 100 grams of orange peel, being careful not to remove too much white skin from the peel. Boil the cannabis by immersing it for 15 minutes in a pot of boiling water, then drain it. Leave the water and sugar to boil in another saucepan, then put the peels for about an hour, reducing everything, until the syrup thickens.

Preheat the oven to 85 °C (2-3). Drain the peels well, arrange in a baking tray lined with baking paper and dry in the oven for 2 to 3 hours. Allow the peel to cool before mixing it until you get a powder with the consistency of powdered sugar.

In a stand mixer bowl, mix green anise, ground pepper, icing sugar and candied orange powder until a homogeneous mixture is obtained.

shortbread

Mix the flour, butter, and salt in the bowl of a stand mixer fitted with the leaves. Mix the egg yolks and powdered sugar, then stop the kneading once everything is well mixed. Be careful not to prolong the kneading. Leave the dough to rest for at least an hour in the refrigerator, overnight if you can.

Preheat the oven to 170 °C (5-6). Roll out the dough to a thickness of 3 mm. Cut the dough into 4 rectangles 3 cm by 11 cm. Put the dough on metal trays and bake for 15 minutes.

Check that the dough is cooked, which should be brown and leave to cool.

Almond cream

In the bowl of a stand mixer, mix the sugar and butter using the “paper”, until the mixture whitens a little. Add the ground almonds and eggs. Finish with bitter almond extract.

cherry cooking

In a saucepan, combine water, thyme, lemon juice and sugar.

Heat it for a few minutes on medium heat until it boils. Mix pectin with twice its weight in powdered sugar. Add the mixture to the pot. Let it boil for two minutes.

Add pitted and peeled cherries, then cook slowly, reducing heat. The cherries should barely wilt and retain a somewhat firm texture. The cooking time depends on the ripeness and variety of the cherries. Let the cherries cool in the cooking syrup.

Amaretto jelly

Combine water, sugar and amaretto in a saucepan. Bring the mixture to a boil, then stir in agar-agar. Keep the boiling point low for 20 seconds. Keep the gel in the refrigerator.

at the last minute

Using a pastry bag, place a cylinder of almond cream in the bottom of the short pastry gutters. Gently place the cherries on the cream. Put a few slivers of amaretto jelly here and there and sprinkle it with anise. Finish by stripping wild thyme over lotions and garnishing with musky chervil leaves.

Note – you can change the shape given to the short dough, according to your wishes and the templates at your disposal.

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