Go Back Email Link

Cherry And Pistachio Dessert

This gourmet dessert contains cherry, pistachio and yogurt. Served with a warm doughnut and marzipan.
This Michelin Star Dessert was listed on GreatBritishChefs.com and was edited to utilize Rader Foods products. The original recipe can be found at the link below
https://www.greatbritishchefs.com/recipes/cherries-pistachio-cake-doughnut-recipe
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

Yoghurt Sorbet

Poached Cherries

Doughnuts

  • 250 grams Flour
  • 125 ml Milk Warmed to 98.6°F
  • 10 grams Yeast
  • 25 grams Sugar
  • 5 grams Salt
  • 1 Egg
  • 50 grams Butter, melted

Pistachio Paste

Pistachio Cake

Marzipan

Pistachio Powder

Cherry Gel

Cherry Tagliatelle

Crystallized Pistachios

  • 50 grams Sugar
  • 50 grams Water
  • 100 grams pistachios

To Plate

  • 50 grams natural yoghurt
  • 25 grams freeze-dried yoghurt

Instructions
 

  • Begin by making the yoghurt sorbet. Bring all of the ingredients (except the yoghurt) to the boil then allow to cool. Using a hand blender, blend in the yoghurt and transfer to Pacojet containers and into the freezer.
    335 grams Water, 170 grams Sugar, 80 grams Glucose Powder -PatisFrance, 1 gram Uno sorbet stabilizer- Cuisine Tech, 375 grams yoghurt
  • To poach the cherries, place all of the ingredients in a pan and bring to the boil. Add the cherries and cook until tender for 5-10 minutes. Combine kirsch and dessert wine and cherries, then chill. Drain 12 cherries and transfer to a dehydrator for 3 hours until dried
    500 grams cherries, pitted, 50 ml Kirsch, 100 ml Dessert Wine, 70 grams Sugar, 1 gram Citric Acid- Cuisine Tech
  • Make the doughnut mix by mixing together 100g of the flour, the milk and yeast in a bowl. Tightly cover with cling wrap and proof in a warm place until doubled in size
    250 grams Flour, 125 ml Milk, 10 grams Yeast
  • When doubled in size, return to the mixer and add the rest of the flour, sugar and salt. Mixing on a medium speed, add the egg. Once combined, add the butter and mix for 18 minutes
    25 grams Sugar, 5 grams Salt, 1 Egg, 50 grams Butter, melted
  • Allow to rest for 2 hours. Just before serving, deep-fry small balls of the batter at 350°F until golden brown. Drain and roll in caster sugar
  • For the pistachio cake, preheat the oven to 300°F
  • Whisk the eggs and sugar until light and fluffy. In a separate bowl, melt the butter, then mix with the almonds and 180g of pistachio paste
    4 Eggs, 125 grams Sugar, 105 grams Almond Flour- Nutley, 125 grams Butter
  • Gently fold in half of the egg mixture, followed by the other half. Spread on to a shallow baking tray and bake for 30 minutes
  • Roll out the marzipan between two pieces of parchment paper until 0.3mm thick
    500 grams Marzipan- PatisFrance
  • Cut out rounds of the marzipan with a 5cm diameter cutter and blowtorch the top until slightly blackened
  • For the pistachio powder, place the maltodextrin into a bowl and slowly drizzle in the pistachio oil, whisking until a powder is created
    100 grams Maltodextrin -Cuisine Tech, 20 grams Pistachio Oil
  • To make the cherry gel, place both ingredients in a saucepan, bring to a boil for 1 minute place on a tray to cool in the fridge. When completely set, blitz in a blender until smooth and pass through a fine sieve. Store in a squeeze bottle until required. Use just 160 grams of the 400 grams of cherry juice.
    4 grams Agar Agar - Cuisine Tech, 400 grams Cherry Juice
  • Make the cherry tagliatelle by bringing both of the ingredients to boil for 1 minute. Pour on to a warm metal tray to a thickness of 2 mm, moving the tray around so that you get even coverage. Allow to set in the fridge then cut into 5 mm strips
    240 grams Cherry Juice, 2.4 grams Agar Agar -Cuisine Tech
  • To make the crystallized pistachios, bring the water and sugar to 230°F then stir in the nuts. Keep stirring until the sugar crystallizes then spread onto a tray to cool
    50 grams Sugar, 50 grams Water, 100 grams pistachios
  • To plate, brush the pistachio paste across the plate. Cut the pistachio cake into small pieces and add 6 pieces to each plate. Add the dried and poached cherries, place one doughnut on each plate then lay the cherry tagliatelle and crystallised pistachios around the plate. Pipe dots of the cherry gel and natural yoghurt on the plate. Finish with a piece of marzipan, a sprinkle of freeze-dried yoghurt and a quenelle of sorbet
    50 grams natural yoghurt, 25 grams freeze-dried yoghurt
Keyword cake, cherry, marzipan, pistachio, yogurt
Tried this recipe?Let us know how it was!