Salted cherry with pistachio and white chocolate and cherry and mint sorbet
- medium
- 10
- 1 hour 30 minutes plus time for ice cream and chocolate to freeze
This dessert from Andy Beynon pairs rich white chocolate and pistachio with a light cherry sorbet. It’s finished with fresh cherry and mint, crushed pistachios and an elegant choux pastry tuile.
Ingredients
Metric
Imperial
Sorbet base
- 50g of caster sugar
- 70g of liquid glucose
- 200g of water
- 1g of sorbet stabiliser
- 50g of lemon juice
Sour cherry sorbet
- 350g of cherry purée
- 1 pinch of mint
White chocolate and pistachio
- 180g of milk
- 10g of cane sugar
- 5g of pistachio paste
- 10g of honey
- 2g of salt
- 90g of white chocolate, roughly chopped
- 2 gelatine leaves, bloomed in warm water
- 180g of double cream, softly whipped
Cherry gel
- 40g of cherry purée
- 10g of sugar
- 1g of agar agar
Garnish
- 60g of cherries, pips removed and diced into 8
- 9g of mint, diced
- flaky sea salt
- 30g of pistachio nut
Sesame tuile
- 540g of water
- 50g of butter
- 100g of icing sugar
- 120g of egg white
- 50g of flour
- 10g of cornflour
- 4g of flaky sea salt
- 1 pinch of toasted sesame seeds
Equipment
- Pacojet or ice cream maker
- Ridged chocolate moulds
Method
Add all the ingredients for the sorbet base to a pan and bring to the boil. Once at a boil, remove from the heat and squeeze in the lemon juice. Transfer to the freezer to chill
- 50g of caster sugar
- 70g of liquid glucose
- 200g of water
- 1g of sorbet stabiliser
- 50g of lemon juice
To make the sorbet, bring the cherry purée to a simmer and then remove from the heat and add the mint. Set aside to infuse for 15 minutes and then pass through a fine mesh strainer
- 350g of cherry purée
- 1 pinch of mint
Combine the infused cherry purée with 250g sorbet base and chill (if using an ice cream maker) or freeze until solid in paco beakers if using a pacojet. Once chilled, churn and then transfer to a freezer to set
To make the white chocolate, first boil the milk, sugar, pistachio paste, honey and salt. Pour three quarters of the mixture over the chocolate to melt it, and then whisk together until smooth
- 180g of milk
- 10g of cane sugar
- 5g of pistachio paste
- 10g of honey
- 2g of salt
- 90g of white chocolate, roughly chopped
Dissolve the gelatine in the remaining warm milk mixture. Add the milk and gelatine mixture to the chocolate, then add the softly whipped cream and combine
- 2 gelatine leaves, bloomed in warm water
- 180g of double cream, softly whipped
Transfer the chocolate mixture to the mould then put in the freezer to set
For the tuile, spray three silicone baking mats with non-stick baking spray. Preheat the oven to fan 2, 160°C
Sprinkle with toasted sesame seeds and flaky sea salt
- 4g of flaky sea salt
- 1 pinch of toasted sesame seeds
Bake for 14 minutes or until dry, then set aside
To make the cherry gel, add the cherry and sugar to a pan and bring to the boil. Add the agar and whisk until smooth, then chill. Once chilled, blend and transfer to a piping bag
- 40g of cherry purée
- 10g of sugar
- 1g of agar agar
Mix together the cherries and mint, and season lightly with sea salt
- 60g of cherries, pips removed and diced into 8
- 9g of mint, diced
- flaky sea salt
Blend the pistachios in a blender until they form a rough crumb
- 30g of pistachio nut
Take the chocolates out of the freezer 20 minutes before serving to allow them to soften slightly
Serve each chocolate on a base of pistachio crumb, and top with a spoonful of diced cherries and some of the cherry gel. Garnish the cherries with a spoonful of sorbet and a tuile
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
