Red cherry

by | Aug 29, 2016 | Entremets e Single servings, Pastry | 0 comments

Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream.
Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries.
A balanced dessert, creamy but crunchy and soft……all the elements to become one of your favorite desserts.
Recipes by Luca Montersino, but the biscuit Joconde: the recipe comes from Isabelle.

red cherry

red cherry

Red cherry

Yield: serves 8


Pistachio Joconde biscuit

  • ½ cup (50 g) almond powder
  • 1/3 cup + 1 tbs (50 g) icing sugar
  • 1 tbs + 1 tsp (15 g) pastry flour
  • 1 big whole egg (2.5 oz-65 g)
  • 1 tbs (15 g) pistachio paste
  • a scant tbs (10 g) unsalted butter
  • ¼ cup (50 g) egg whites, room temperature
  • 2 tsp (10 g) superfine granulated sugar
  • a pinch of salt

Yogurt chantilly

  • ½ cup + ½ tbs (122 g) whipping cream
  • ½ cup (122 g) plain yogurt
  • 2 tbs (29 g) superfine granulated sugar
  • 1.5 sheets (2.7 g) gelatin sheets (gelatin is 1% of the mixture)

White chocolate croustillant

  • 4.8 oz (135 g) white chocolate
  • 2.5 oz (65 g) corn flakes

Morello cherry and white chocolate bavarian cream

  • ½ cup + 2.5 tsp (138 g) morello cherry puree
  • 1/3 cup + 2 tsp (86 g) whole fat milk
  • 3 medium (52 g) egg yolks
  • 2 tbs + 2 tsp (35 g) superfine granulated sugar
  • 4 oz (117 g) white chocolate
  • 3 sheets (6 g) gelatin sheets (gelatin is 0.8% of the mixture)
  • 1.5 cups (323 g) whipping cream


    Pistachio Joconde biscuit
    Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
    (9x12 in- 30x22 cm.) with baking paper.
    Melt butter and set aside.
    In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
    Add egg, pistachio paste and mix until you get a smooth mixture.
    Add melted butter and stir to combine.
    Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
    Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
    Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
    Use an offset spatula and gently spread the batter in the center of the tray.
    Bake for 12 minutes (I did 14-15 minutes).
    Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
    Wrap in clingfilm and freeze.
    Yogurt chantilly
    Wrap with clingfilm the bottom of a pastry ring 6.5 inches-16 cm. and set aside.
    Soak gelatin leaves in cold water.
    Heat a small amount of yogurt in the microwave, add sugar and stir until sugar dissolves.
    Wring gently gelatin sheets to remove excess water, than fold soften gelatin into yogurt and stir to combine.
    Add remaining cold yogurt and mix to combine.
    Whip cream until soft peaks form.
    Pour the yogurt mixture into the whipped cream in 2 batches and with a rubber spatula mix gently to combine.
    Pour the yogurt chanitlly into the prepared ring, smooth with a small spatula and freeze.
    White chocolate croustillant
    Melt white chocolate and crumble corn flakes with your hands.
    Combine both in a mixing bowl until you get a homogeneus mixture.
    Spread between two baking sheets and flatten with a rolling pin.
    Refrigerate to set, then cut a 6.5 inches-16 cm. round disc and freeze.
    Morello cherry and white chocolate bavarian cream
    Soak gelatin leaves in cold water.
    In a small sauce pan, stir milk with morello cherry puree and heat on a low heat.
    In a small bowl, mix eggyolks with sugar.
    Pour the hot mixture milk/cherry over egg yolks, whisking constantly.
    Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
    When the mixture reaches 179.5 F - 82°C remove from the heat, add white chocolate and stir to melt.
    When the mixture reaches 140F - 60°C, add wringed gelatin sheets and stir to combine.
    When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
    To assemble
    Lay the mould on a baking tray.
    Pour a part of the bavarian cream into the mould and let set for a few minutes in the freezer.
    In the center, insert the frozen yogurt chantilly and press a little.
    Cover with bavarian cream, add white chocolate croustillant, then Joconde biscuit.
    Press lightly then freeze.
    To serve
    Remove the cake from the mould and invert on a serving plate.
    Spray the cake with red cherry spray and refrigerate for 8/12 hours.
    To serve at 40F/4°C.


White chocolate croustillant: the recipe is generous.
You can get a 6.5 inches (16 cm), or 7 inches (18 cm) or 8 inches (20 cm) round disc.
Yogurt chantilly: according to me, it is too thick. You can reduce ¼.
Bavarian cream: you will have 7 oz (190 g) lefovers.


red cherry 4 webred cherry


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