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Warm Streusel with a Confit of Cherry Plums
From the restaurant Hostellerie la Cheneaudière in Colroy-La-Roche
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Ingredients to serve 6 people
800 g of cherry plums (pits removed)
300 g of puff pastry
150 g of sugar
1 pod of vanilla
20 g of butter
1 tablespoon of honey
4 egg yolks
2 cl of cherry plum schnapps
30 g of sugar
50 g of flour
100 g of sugar
50 g of butter
5 g of powdered cinnamon
5 dl of milk
3 dl of cream
8 egg yolks
250 g of sugar
2 pods of vanilla
Preparation
Bring 1/2 liter of water to a boil with 150 g of sugar. Add the cherry plums, cook for 5 minutes and let return to room temperature. Drain the cherry plums. Roll the puff pastry out to a thickness of 3 mm and cut into 6 circles, each with a diameter of 10 cm. Chill for 2 hours in the refrigerator, then bake at 220°C for 10 minutes.
To prepare the ice cream, beat the 8 egg yolks with 250 g of sugar. Bring the milk, cream and 2 pods of vanilla to a boil. Add the egg yolk and sugar mixture. Stirring continually, let cook over low heat until the mixture thickens slightly. Remove the vanilla and put the mixture immediately into the ice cream maker.
To prepare the sabayon, combine the 4 egg yolks, 2 cl of cherry plum schnapps and 30 g of sugar over a simmering bain-marie. Beat until the sabayon is foamy and voluminous.
To prepare the streusel, mix the 50 g of butter, 100 g of sugar, and the 5 g of cinnamon. Add the 50 g of flour and combine until the mixture resembles large crumbs.
To assemble, cut the sheets of puff pastry horizentally and generously cover the tops with the streusel mixture. Bake these in the oven until they are golden. Lightly panfry the cherry plums in the honey with the 20 g of butter. Place them in the bottom parts of the puff pastry. Top with the streusel puff pastry covers. Place these pastry boxes on a plate with the ice cream and the sabayon sauce.
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