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Morello cherry

Ponthier - Oblacinska Morello Cherry Ice Lolly
Descriptive diagram
Ponthier - Oblacinska Morello Cherry Ice Lolly

Oblacinska Morello Cherry Ice Lolly

Almond Parfait
Water
Sugar
Egg yolks
Gelatine
Whipped cream
Almond syrup
Kirsh
Almond paste
10g
30g
51g
8g
250g
30g
5g
43g
Combine the almond paste, kirsh and almond syrup. Heat the water and sugar up to 121°C and pour on the egg yolks. Once the zabaglione is lukewarm, add the hot melted gelatine and the mixture to the almond paste. Blend the mixture with the whipped cream.
Morello cherry compote
PONTHIER frozen Morello cherries
PONTHIER Morello cherry puree
Sugar
Pectin NH
Sugar
Tepid water
Xanthan
300g
200g
100g
5g
15g
20g
1g
Blend the PONTHIER frozen Morello cherries into small pieces. Heat up the Morello cherries, the PONTHIER Morello cherry puree and the sugar. Mix together the pectin, sugar and xanthan, then add the tepid water. Mix well.
Italian meringue
Sugar
Glucose
Water
Egg whites
350g
140g
105g
245g
Gently beat the egg whites until stiff. Heat up the sugar, glucose and water to 121°C. Pour into the egg whites and beat well.
Assembly
Pour the Morello cherry compote into half-sphere shaped Flexipan moulds, then place in the freezer for 1 hour. Half fill larger-sized Flexipan moulds with almond parfait, insert the Morello cherry compote, then cover with almond parfait. Place in the freezer for 2 hours. Remove the parfaits from the moulds, then stick the two halves together to form a ball. Stick a toothpick or an ice lolly stick into the balls, then dip them in the Italian meringue. Brown the Italian meringue using a blowtorch.
Ponthier