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.
175g liquid cream
1 and a half sheets of gelatin
8 verbena leaves
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
500g black cherries
5cl Brana plum (liqueur)
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).
175g ointment butter
125g caster sugar
Bitter almond extract
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.
Add the pan-fried cherry (cooled) to the panacotta and finish with the breaking of Basque shortbread