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Open Praline, Cherries, Princely Red Wine Butter Ice Cream

5 from 7 votes
Total Time 10 hours 25 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 331 kcal

Ingredients
 

Praline filling

  • 125 ml Milk
  • 125 ml Cream
  • 200 g Sugar
  • 6 Pc. Egg yolk
  • 150 g Valrhona Guanaja 70%, finely chopped
  • 1 Pc. Vanilla pod
  • 4 cl Ziegler cherry liqueur
  • 2 cl Wild cherry Ziegler No.1

Cherry mousse

  • 450 g Cherry pulp
  • 5 leaf Gelatin
  • 1 Pc. Freshly squeezed lemon juice
  • 350 g Cream

Chocolate earth

  • 100 g Ground almonds
  • 100 g Butter
  • 100 g Sugar
  • 100 g Flour
  • 50 g Cocoa

Red wine butter rice

  • 450 ml Red wine
  • 180 ml Red wine
  • 100 ml Port wine
  • Cloves
  • Vanilla
  • 1 Pc. Laurel
  • 210 g Sugar
  • 7 Pc. Egg yolk
  • 320 g Cold butter

Sour cherries with a shot

  • 1 Glass Sour cherries
  • 1 tsp tip Food starch
  • 1 tsp Sugar
  • 1 tbsp Lemon juice
  • Ziegler cherry liqueur

Instructions
 

Praline filling

  • Melt the chocolate over the water bath, add the cream, milk, sugar and schnapps / liqueur. Add the egg yolks one at a time and peel until the rose. Then chill.

Stuffed cherries

  • Carefully core the cherries and fill with the praline filling (with a syringe). Replace the handle and freeze.

Cherry mousse

  • Heat the puree and then set with the gelatin. Then fold the whipped cream underneath and refrigerate the mixture overnight. Then let the mass collapse and fill into a piping bag or silicone mold.

Chocolate earth

  • Mix everything together and then work into a crumble dough. Then bake in the oven at 160 degrees for 16 minutes.

Red wine butter rice

  • Bring 5,425 ml of red wine, port wine, clove, bay leaf and vanilla to the boil and reduce to 200 ml (approx. 20 min.). Top up with 180 ml of red wine and dissolve sugar in it, remove the spices. Add egg yolk and peel over a water bath to make the rose. Gradually assemble cold butter into cubes. Pour into an ice cream maker and let freeze.

Sour cherries with a shot

  • Drain the cherries. Stir the cornstarch into 2 tablespoons of cherry juice until smooth. Bring the remaining juice, sugar, lemon juice and cherry brandy to the boil. Stir in the mixed cornstarch. Bring it to the boil again briefly and let it cool down.

Nutrition

Serving: 100gCalories: 331kcalCarbohydrates: 25.3gProtein: 4.8gFat: 21.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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