Honey Cherry Almond Dessert Recipe | Dito Sama Australia
How to cook the best honey, cherry and almond dessert? Check out the recipe of French chef Arnaud Lallement
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Cooking tools:
- Ice cream maker
- Vacuum sealer
- Sous vide circulator
- Candy mold
- Silicone baking mat
- Cheesecloth
- Pipette
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Sauce pot
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Plate
Ingredients
- Milk 160g
- Sweet butter 20g
- Egg 1
- Honey 40g
- Cream powder 15g
- Liquid Cream 180g
- Mascarpone 78g
- Honey 15g
- Gold powder
- Sweet butter 100g
- Egg Whites 100g
- Icing sugar 100g
- Flour 100g
- Whole milk 273g
- Milk powder 10g
- Caster Sugar 31g
- Glucose 24g
- Fresh Liquid Cream (35% MG) 5g
- Ice stabilizer 2g
- Almond paste 70% 68g
- Fruit pulp 100g
- Citric acid 1g
- Caster Sugar 15g
- Pectin NH 2g
- Concentrated raspberry paste 2g
- Frozen cherries 1kg
- Caster Sugar 100g
- Cherry juice 100g
- Caster Sugar 10g
- Pectin NH 1g
- Ascorbic acid 1g
- Lemon juice 2g
- Fresh cherries 1 dozen
- Honey 100g
- Lemon juice 50g
- Yuzu juice 0.5l
- Fresh almonds 1 dozen
- Honey
- Atsina® cress
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