“Cherry-Vanilla”

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: 200 grams Bing cherries, pitted, cold; 75 grams granulated sugar; 2 grams apple pectin; About 100 grams chopped raw Sicilian pistachios (Sources); 50 grams kirsch; 500 grams Boiron Bing cherry puree (Sources); 90 grams granulated sugar; 4.5 grams agar-agar (Sources); 17 grams Sevarome pistachio paste (Sources); 80 Rainier cherries; 100 grams Sicilian pistachios (Sources); 200 grams Simple Syrup; 4 gelatin sheets (2 grams each), soaked in cold water to soften; 100 grams water; 500 grams Poaching Liquid, cold; 50 grams Simple Syrup; 250 grams 40% heavy cream; 250 grams whole milk; 375 grams Boiron Bing cherry puree (Sources); 375 grams Boiron Morello cherry puree (Sources); 31 grams liquid glucose; 131 grams Sweet Base Syrup; 5 large egg yolks; 31 grams granulated sugar; 275 grams egg whites (about 7 large); 165 grams almond flour; 105 grams confectioners’ sugar; 50 grams all-purpose flour; 17 grams vanilla extract; 25 grams 40% heavy cream

Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam

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

Americas
United States
Dessert
Preserve
Sous vide

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.