{"id":3086,"date":"2016-08-29T12:33:43","date_gmt":"2016-08-29T10:33:43","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2016\/08\/29\/red-cherry\/"},"modified":"2021-07-30T11:04:46","modified_gmt":"2021-07-30T09:04:46","slug":"red-cherry","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/red-cherry\/","title":{"rendered":"Red cherry"},"content":{"rendered":"

Red cherry\u2026.the only way it could be called this dessert\u2026\u2026.a cherry and white chocolate bavarian cream.
\nInside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries.
\nA balanced dessert, creamy but crunchy and soft\u2026\u2026all the elements to become one of your favorite desserts.
\nRecipes by Luca Montersino, but the biscuit Joconde: the recipe<\/a> comes from Isabelle.<\/p>\n

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Red cherry<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\tserves 8<\/span>\n\t\t\t<\/div>\n\t\n\t\n<\/div>\n\t
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No Ratings<\/div><\/div><\/div>\n\t\n\t