And…possibly simply elegant…
creative presentation whims are yours.
The Menu Shoppe has it covered…
Sweet ideas for sweet menus.
For the gelato:
3 1/2 cups whole milk
1/2 cup turbinado sugar
2 tablespoons cornstarch
For the cherries:
1 1/2 cups bing cherries, pitted
2 tablespoons turbinado sugar
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat. Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan.
Bring to a simmer, whisking, then simmer, whisking, 3 minutes. Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath.
Cool to room temperature, stirring occasionally, about 10 minutes. Remove from ice bath and chill, covered, 1 hour.
Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.
Make ice cream:
Stir cherries with their juices into gelato mixture and freeze in ice cream maker.
Transfer to an airtight container and put in freezer to harden, at least 2 hours.
Drizzle some amaretto or limoncello or extra dazzle.
Sweet Cherry Sorbetto
1/2 cup sugar
1/2 cup orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 16-ounce bag frozen pitted dark sweet cherries, thawed, juices reserved
Stir first 5 ingredients in medium bowl until sugar dissolves.
Blend cherries and reserved cherry juices in processor until cherries are coarsely chopped. Add sugar syrup; blend until smooth. Process cherry mixture in ice cream maker. Transfer sorbetto to container; cover tightly and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Keep frozen).
Or substantially decadent…
Cherry and Zabaglione Cream Tart
3 egg yolks
1/4 cup sugar
3 tablespoons Marsala
1/2 cup chilled whipping cream
2 tablespoons sour cream
1 9-inch refrigerated ready pie crust
(1/2 15-ounce package), room temperature
* or from scratch rendition or individual tarts for small plate
1 teaspoon (heaping) all purpose flour
1 1/2 cups pitted fresh cherries or frozen, thawed and well drained
3 tablespoons grated bittersweet (not unsweetened) or semisweet chocolate
For the Zabaglione:
Whisk yolks and sugar in top of double boiler over simmering water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume and holds shape in spoon, about 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool. Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead).
For the Tart:
Preheat oven to 400°F. Dust 1 side of crust with flour. Gently transfer crust to 9-inch tart pan with removable bottom, floured side down. Press into pan and press to seal any cracks. Trim edges. Pierce all over with fork.
Bake until golden brown, about 15 minutes. Cool on rack.
Drain cherries on paper towels. Arrange in crust. Spoon zabaglione cream over. Cover and refrigerate at least 1 hour. (Can be prepared 3 hours ahead).
Sprinkle with chocolate and serve.
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