What’s your favorite sort of berries? There are so many of them, strawberry, cherry, sweet cherry, blueberry, blackberry. Wise nature has orgized it in such a way that berries are always seasonal fruits. I’m lucky to live in Odessa, so I can fully enjoy the benefits of the southern sea climate, including fresh berries.
First we enjoy strawberries and can cook strawberry galettes with almond cream, then we have sweet cherries, cherries, you can be easily lost in this variety of berries.
But berries are unique in the way that they can be used not only as ingredients for desserts, but also for main courses. Or for sauce or remoulade dressing. For example, Yury Chernous uses caramelized redberry to cook pate. And then it tastes absolutely different.
Today we are going to cook with cherries. If to be more precise, a cherry dessert. Though I can hardly call this recipe with cherries from chef Micha Schäfer as a simple dessert. That’s a culinary experiment!
- 1kg sweet cherrys
- 5g freshly ground Juniper berries
- 500g raw milk
- 50g honey
- 5g agar-agar
- 10g fresh yeast
- A handful of wood sorrel
- Heat the cherries to 55°C with the Juniper and pass through a sieve.
- Freeze it in a small container and scrape it with a fork.
- Boil the milk with the honey, yeast and agar-agar, let it cool of and leave it in the fridge over night.
- Mix it in a blender until it becomes a smooth cream.
- Put a spoonful of the cream on a plate and add about 3 times as much granitée on top and 7-10 pieces of wood sorrel as garnish. Serve cold and fast.
Cherries with juniper berries and yeast cream. Sounds as a strange combination, at the first glance, but believe me, it tastes gorgeous. It takes a little bit more of time to cook it, as you’ll have to freeze cherries and leave cream overnight to get rich taste.
But it’s necessary to get this incredible taste. And the true taste does not depend on the cooking time, the main thing is ingredients, but also your soul, love and affection.