Gastronomixs

Structures of cherry with almond, lemon and quark

Cherries are a wonderful seasonal product and serve as a great source of inspiration for chefs and patissiers. In this composition, cherries are beautifully combined with the warm flavour of almonds, which is created by the benzaldehyde that the almonds contain. The tangy flavour of lime and quark ensure the perfect balance. You can vary these four ingredients endlessly with various components.

Serves 10.

Structures of cherry with almond, lemon and quark

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

marzipan

50

 

cherries

50

 

almonds

As needed:

 

lemon brandy

As needed:

 

Limon Cress

View this component

200

 g

cherries

100

 ml

lemon brandy

View this component

4

g

powdered gelatin

20

g

cold water

100

g

almond milk

50

g

lime juice

80

g

egg yolks

20

g

cream powder

100

g

sugar

80

g

cocoa butter

220

g

cream

View this component

360

g

grapeseedoil

4

 

limes

90

g

yoghurt

80

g

egg whites

40

g

lime juice

As needed:

 

salt and pepper

As needed:

 

lemon, zest

As needed:

 

lime, zest

View this component

60

g

water

55

g

granulated sugar

5

g

gelatin leaves

375

g

full-fat quark

50

g

whole milk

1

g

stabiliser

1

g

lemon juice

1

g

salt 

View this component

880

g

butter

960

g

dark chocolate (67%)

1600

g

marzipan Lubeca 1:1.5

1920

g

egg

260

g

flour

48

g

baking powder

View this component

125

g

caster sugar

200

g

cake flour

30

g

cocoa powder

25

g

ground coffee

5

g

salt

100

g

melted butter

View this component

As needed:

 

almonds

As needed:

 

lime, zest

As needed:

 

Vene Cress

Preparation method: cherries with marzipan and almond
  • Break the marzipan into chunks and blend with a dash of lemon brandy until smooth. Make sure that the marzipan is smooth enough to flow through a squeeze bottle.
  • Put the marzipan in a piping bag with a small, smooth nozzle.
  • Pit the cherries with a cherry pitter, but leave the stems on.
  • Inject each cherry full of the marzipan, and close by pushing in an almond.
  • Finish with Limon Cress.
Preparation method: cold-cooked cherries in lemon brandy
  • Slice the cherries all the way round across the pit.
  • Halve them, and remove the pit with the tip of a knife.
  • Place the cherries in a flat tray that fits in the vacuum machine.
  • Pour the brandy over the cherries to just cover them. For this technique, you can use the same brandy multiple times.
  • Draw the vacuum three times to impregnate the cherries with the brandy.
Preparation method: almond mousse
  • Mix the gelatin powder with cold water and leave to soak for 20 minutes.
  • Bring the almond milk and lime juice to the boil. Beat the egg yolks, cream powder, and sugar in a bowl and add the boiled mixture while stirring.
  • Pour everything back into the pan and stir continuously until the mixture heats to 84°C.
  • Add the cocoa butter and the gelatin mixture.
  • Whip the cream to soft peaks.
  • Cover and leave to cool to 28°C before folding in the whipped cream in three parts using a spatula.
  • Fill a piping bag with the almond mousse and fill the mould. Leave in the freezer for at least one night to firm up.
  • Take out of the mould and leave the mousse to defrost in the refrigerator.
Preparation method: lime crème
  • Infuse the oil with the peels of the lime for twelve hours.
  • Strain the lime peels from the oil.
  • Use a hand-held blender to mix all the ingredients, except for the oil, together in a measuring jug.
  • Add the oil drop by drop until you have a smooth crème.
  • Season to taste with salt and pepper.
  • Spoon into a piping bag and refrigerate until use.
  • Finish on the plate with the zestes of lemon and lime.
Preparation method: quark ice cream
  • Boil the sugar and water to create a syrup. Allow to cool.
  • Soak the gelatin in cold water.
  • Bring half of the milk and the stabiliser to the boil and dissolve the gelatin in this.
  • Use a spatula to combine all the ingredients into a smooth mixture.
  • Pour the mixture into Pacojet or Frix Air cups and freeze.
Preparation method: sacher torte with a marzipan base
  • Blend the butter until creamy.
  • Melt the chocolate and add to the butter (making sure it is roughly at the same temperature).
  • Slowly blend the marzipan with the egg, scraping the bowl as needed.
  • Fold in the butter-chocolate mixture.
  • Sift the flour and baking powder into the mixture.
  • Spread in circles on a baking sheet, and bake at 170°C for 20-30 minuten, depending on the thickness.
Preparation method: chocolate soil
  • Preheat the oven to 160°C.
  • Mix the castor sugar, cake flour, cocoa powder, coffee, and salt in a mixing bowl.
  • Add the melted butter and work it through. Spread the mixture evenly on a baking tray and bake for 10 minutes.
  • Remove the tray from the oven and stir through. Repeat these four times and then leave to cool.
Finishing and presentation
  • Unmould the almond mousse and allow to defrost on the plate.
  • Cut circles from the Sacher cake and place a semi-circle on top of the almond mousse.
  • Sprinkle chocolate earth on the other half.
  • Place both cherry preparations on the Sacher cake and finish with the lime crème.
  • Add the almonds and grate the lime over the plate.
  • Finish with a quenelle of the quark ice cream and Vene Cress à la minute.

Previous page