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Poached cherries with frangipane, clotted cream ice cream and almond soup

by Graham Garrett
  1. Poached cherries with frangipane, clotted cream ice cream and almond soup
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A pretty little dessert, this frangipane cake is paired with poached cherries, clotted cream ice cream and a simple chilled almond soup, creating a high-end take on the beloved Bakewell tart. The clotted cream ice cream is certainly worth making, but if you're struggling to find the ingredients needed you can use shop-bought to make this dish even simpler to prepare.

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Ingredients

Metric

Imperial

Poached cherries

Ice cream

  • 250ml of whole milk
  • 120ml of whipping cream
  • 138g of golden caster sugar
  • 45g of milk powder
  • 35g of dextrose
  • 5g of Stabiliser Stab 2000
  • 200g of plain yoghurt
  • 200g of clotted cream

Frangipane

Almond soup

  • 200g of blanched almonds, plus extra for grating
  • 200ml of whole milk
  • 200ml of whipping cream
  • 25g of golden caster sugar
SAVE RECIPE

Method

1
To begin, make the ice cream. Pour the milk and whipping cream into a saucepan and gently heat until it reaches 40°C. Meanwhile, mix the sugar, milk powder, dextrose and Stab 2000 together, then whisk into the warm milk. Bring the mixture to the boil, then refrigerate for at least 6 hours (or ideally overnight)
  • 250ml of whole milk
  • 120ml of whipping cream
  • 138g of golden caster sugar
  • 45g of milk powder
  • 35g of dextrose
  • 5g of Stabiliser Stab 2000
2
The next day, use a hand blender to blitz in the yoghurt and clotted cream, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until ready to serve
3
To make the almond soup, blitz all the ingredients together in a blender until completely smooth. Pass through a fine sieve or piece of muslin cloth, then chill until ready to serve
  • 200g of blanched almonds, plus extra for grating
  • 200ml of whole milk
  • 200ml of whipping cream
  • 25g of golden caster sugar
4
For the poached cherries, place all the ingredients (apart from the cherries) into a saucepan and bring to the boil. Add the cherries, simmer for 3 minutes, then remove from the heat and leave to cool
5
Once cool, pass the mixture through a fine sieve set over a clean saucepan. Reserve the cherries and place the poaching liquor over a medium heat and reduce to a light syrup. Once you’re happy with the consistency, pour the syrup back over the cherries and set aside until ready to serve
6
To make the frangipane, preheat an oven to 180°C/gas mark 4. Cream the butter and sugar together in a mixing bowl. Beat in the eggs, one at a time, followed by the flour and almonds and finally the amaretto
7
Pour the frangipane batter into 8 non-stick savarin or tartlet moulds, then bake for 10–15 minutes until golden. You can also use 6 larger moulds to turn this into a larger dessert for 6 people
8
To serve, place a spoonful of the cherries in the centre of each bowl. Place a frangipane cake on top, filling the cavity with more cherries (depending on the style of mould you used). Top with a small scoop of the ice cream, grated almond and finally pour the chilled almond soup around the cake
First published in 2019
Graham Garrett

Garrett’s taste for savoury umami flavours means plenty of fish, rustic pork cuts and substantial game and fowl dishes. He also puts as much care into his desserts as the rest of his meals, and they often include unexpected touches - such as an almond cake soaked in Sauternes and peaches and cream made with vanilla Mascarpone.

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