Poached Cherries with Frangipane and Almond Soup Recipe

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.

Poached cherries

225ml of water
85g of golden caster sugar
3 strips of lemon peel
3 strips of orange peel
15 black peppercorns
500g of cherries, pitted

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

112g of ground almonds
1 tbsp of plain flour
90g of golden caster sugar
112g of butter, softened
2 large eggs
1 tbsp of Amaretto

Almond soup

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

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shopping List

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

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

200g of plain yoghurt
200g of clotted cream

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

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

225ml of water
85g of golden caster sugar
3 strips of lemon peel
3 strips of orange peel
15 black peppercorns
500g of cherries, pitted

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

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

90g of golden caster sugar
112g of butter, softened
2 large eggs
1 tbsp of plain flour
112g of ground almonds
1 tbsp of Amaretto

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

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

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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.

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

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