© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

Edinburgh Evening News 67 - Almond Sponge, Cherry Sorbet, Fresh Cherries

September 17, 2015

This week I am sharing a tempting dessert recipe that is perfect when you are looking to impress guests.  All elements can be prepared ahead of time so that only the plating up remains when it comes to serving.  The individual elements of the dish can of course be prepared for a variation of other puddings.  For example, the almond sponge is delicious served simply with some good quality vanilla ice cream.  As with most of my dessert recipes the quantities are for batch amounts so if you find yourself with leftovers, they can be used up in the following days or frozen to use at a later date. 


Serves 6-8 


Ingredients

 

For the almond sponge:
175g flaked almonds, toasted
45g marzipan
The seeds from ½ a vanilla pod
55g plain flour
3 eggs
2 eggs whites
190g caster sugar

 

For the cherry sorbet:
170g caster sugar
300ml water
35g liquid glucose
500ml cherry purée

For the Italian meringue:
115g caster sugar
80ml water
4 egg whites

 

For the cherry gel:
300g caster sugar
500g fresh cherries, pitted
The seeds from ½ a vanilla pod

 

To serve:
2 fresh cherries per plate, pitted

 

Method

 

For the almond sponge:
•    Preheat the oven to 190C
•    Blend the almonds, marzipan, vanilla seeds and flour to a powder
•    Whisk the eggs, egg whites and sugar till tripled in volume and a sabayon texture is achieved
•    Gently fold the flour mixture into the egg mixture until just combined
•    Spread the mixture out to a 1cm thickness in a lined tin 
•    Bake for 9 minutes until golden brown


For the cherry sorbet:
•    Boil the sugar, water and liquid glucose until the sugar has dissolved
•    Pour this syrup over the cherry purée
•    Pass the mixture through a fine sieve
•    Freeze in an ice cream maker as per the manufacturer’s instructions


For the Italian meringue:
•    Place the sugar and water in a pan and boil to 110C
•    Whisk the egg whites to soft peaks 
•    Pour the syrup onto the egg whites while whisking
•    Continue to whisk until the mixture is completely cold
•    Place the mixture in a piping bag and place in the fridge, this can be done up to 24 hours in advance


For the cherry gel:
•    Place the sugar in non-stick pan and heat gently to a caramel
•    Add the cherries and vanilla seeds
•    Allow the cherries to break down in the caramel
•    Blend the mixture till smooth
•    Pass through a fine sieve


To serve:
•    Pipe the meringue onto the plates and blow torch to golden brown
•    Assemble the remaining elements as per the image

 


 

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