Poached Cherries with Frangipane and Almond Soup Recipe - Great British Chefs
A pretty little dessert, this frangipane cake is paired with poached cherries, clotted cream ice cream and a simple chilled almond soup, creating a high-end take on the beloved Bakewell tart.
Ingredients
- 225ml of water
- 85g of golden caster sugar
- 3 strips of lemon peel
- 3 strips of orange peel
- 15 black peppercorns
- 500g of cherries, pitted
- 250ml of whole milk
- 120ml of whipping cream
- 138g of golden caster sugar
- 45g of milk powder
- 35g of dextrose
- 5g of Stabiliser Stab 2000
- 200g of plain yoghurt
- 200g of clotted cream
- 112g of ground almonds
- 1 tbsp of plain flour
- 90g of golden caster sugar
- 112g of butter, softened
- 2 large eggs
- 1 tbsp of Amaretto
- 200g of blanched almonds, plus extra for grating
- 200ml of whole milk
- 200ml of whipping cream
- 25g of golden caster sugar
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