Recipe prepared by and written by Gabriel Gaté
Verrine de Myrtilles et Cerises
Blueberry and Cherry Coupe
Serves 6
You need 6 whisky glasses.
1 gelatine leaf
36 cherries, pitted
juice of 1 lemon
400 g blueberries
110 g caster sugar
2 egg yolks
20 g plain flour
1 tbsp finely grated lemon zest
1 cup hot milk
2 egg whites
1 small layer of sponge cake, 1 cm thick, cut into circles (using one of the whisky glasses)
a little icing sugarDrop the gelatine leaf into a large bowl of cold water to soften it. Meanwhile, place 30 of the pitted cherries in a saucepan with the lemon juice, blueberries and 40 g of the caster sugar. Bring to a simmer, stir gently and cook for about 2 minutes. Transfer the fruit to a bowl to cool.
In a bowl combine the 2 egg yolks with 20 g sugar. Stir in the flour and grated lemon zest. Whisk in the hot milk, then pour the preparation into a saucepan and cook on low heat, stirring until it thickens. Transfer to a bowl and whisk in the drained gelatine leaf. Allow to cool.
When the fruit and custard are cold, beat the egg whites with 25 g caster sugar until very firm and shiny. Beat in an extra 25 g sugar, then gently fold this into the cold custard. This preparation is called a ‘crème chiboust’. Transfer the mixture into a piping bag.
Spoon a little red fruit and juice into 6 glasses and top with the circle of sponge cake. Pipe a 3 cm layer of crème chiboust and add a bit more fruit and juice. Garnish with a whole cherry and dust with a little icing sugar.
This wonderful recipe by Chef Gabriel Gaté is generously shared with you, courtesy of Chef Gabriel Gaté and SBS. The recipe is from episode 17 on 20th July of his SBS show Taste Le Tour which is broadcast during the Tour De France 2011. This year, the 7th consecutive year of the show, Gabriel visits all of the regions from the race.
This afternoon, Gabriel told me, that serving dessert in a glass is very popular at the moment in France. Serving dessert in the glass, started as a trend in French homes about fifteen years ago, and has more recently been embraced also by restaurants. I had a chat with Chef this afternoon and you can read more about that and this year’s Taste Le Tour series here on Inside Cuisine.
Could not grab feed.
