Panacotta philadelphia-verbena, pan-fried black cherries, Basque shortbread

Before being able to reopen his restaurant during the month of June, Andrée Rosier, chef of the restaurant Les Rosiers in Biarritz (Pyrénées-Atlantiques) settled at the Table des bons vivant. She gives us a seasonal recipe around cherries.

Panacotta philadelphia

Ingredients:

175g philadelphia

175g liquid cream

1 and a half sheets of gelatin

30g sugar

8 verbena leaves

Production :

Boil the cream, infuse verbena ten minutes, then pass with a passette.

Add the previously softened gelatin and sugar.

Then mix with the Philadelphia and mix.

Then pour directly into a dish, let cool.

Fried black cherries

Ingredients:

500g black cherries

25g sugar

20g butter

5cl Brana plum (liqueur)

Production :

Wash and pit the cherries.

Fry them with a knob of butter and a little sugar.

Deglaze with Brana plum liqueur.

Let cool (they will be served cold).

Basque shortbread

Ingredients:

175g ointment butter

125g caster sugar

1 egg

150g flour

Bitter almond extract

Production :

Mix all ingredients.

Let the dough rest.

Then spread it out and bake at 170 ° for around twenty minutes.

Once baked, allow to cool and then break the shortbread into pieces.

Dressage:

Add the pan-fried cherry (cooled) to the panacotta and finish with the breaking of Basque shortbread

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