Name: “Cherry-Vanilla” (Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam)
Yield: Makes 20 servings
Cuisine: American
Ingredients: 275 grams egg whites (about 7 large); 375 grams Boiron Morello cherry puree (Sources); 250 grams 40% heavy cream; 50 grams all-purpose flour; 2 grams apple pectin; 250 grams whole milk; 5 large egg yolks; 120 grams granulated sugar; 100 grams water; 105 grams confectioners’ sugar; 31 grams granulated sugar; 4.5 grams agar-agar (Sources); 200 grams Bing cherries, pitted, cold; 75 grams granulated sugar; 100 grams Sicilian pistachios (Sources); 31 grams liquid glucose; 200 grams Simple Syrup; 4 gelatin sheets (2 grams each), soaked in cold water to soften; 131 grams Sweet Base Syrup; 165 grams almond flour; 90 grams granulated sugar; 500 grams Boiron Bing cherry puree (Sources); 50 grams Simple Syrup; 1 Madagascar vanilla bean, split; 25 grams 40% heavy cream; About 100 grams chopped raw Sicilian pistachios (Sources); 50 grams kirsch; 500 grams Poaching Liquid, cold; 375 grams Boiron Bing cherry puree (Sources); 80 Rainier cherries

Preparation info

Makes
20
servings

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Cake

50 grams all-purpose flour
105 grams confectioners’ sugar
165

Method

Cherry and vanilla is a combination that’s very popular in America, but in France, pistachio and cherry is a more common pairing. Sebastien uses both here, cherries with vanilla and pistachio cooked sous vide in white wine. The cherries, infused with the wine and syrup in the bag, become very vivid, almost translucent. And they will stay bright and fresh in the bag for a week.