Berry Compote with Cardinal Cream

A delightful balance of sweet and tangy, this berry compote is a celebration of seasonal fruits, gently simmered to release their natural juices. Paired with the silky, airy Cardinal cream, infused with a hint of vanilla, it creates a luscious contrast of flavors and textures. Whether served as a dessert, a topping for pancakes, or a refreshing treat on a warm day, this dish is pure elegance in every spoonful.

Berry Compote with Cardinal Cream

Difficulty Level: Easy

Calories: 150

Cooking Time: 15 min

Ingredients:

Cardinal cream:

250ml milk
80 g yolks
200 g sugar
100 ml dairy-free cream
300ml dairy cream
20 g gelatin sheet
150g white chocolate
1 vanilla bean

Chocolate macaron:

For the shells:

250 g almond flour
300 g sugar powder
50g cocoa powder
220 g egg white
300 g sugar
75 ml water

For the filling:

250ml dairy cream
250 g dark chocolate
50 g butter

Instructions:

Instructions

For the Cardinal cream:

Whisk egg yolks with a half of sugar over the bain-marie until white and fluffy.
Gradually add milk, and cook the mixture until slightly thick.
Enter chopped white chocolate, vanilla bean seeds.
Chill the mixture.
Whisk two kinds of cream with the remaining half of sugar until thick, and combine with chilled cream and gelatin.

For the macarons:

Combine almond flour with powdered sugar and cocoa, stir until smooth.
Add half of the egg whites.
Do not mix, just set aside.
Beat the remaining egg whites (110 g) put in a bowl until light foam.
Add the sugar to the saucepan, and pour in the water.
Put it over medium heat, bring to a boil, and cook until the mixture reaches a temperature of 118 C.
Remove the syrup from the heat.
On low speed, add the sugar syrup to the beaten egg whites.
Beat until shiny dense foam and stiff peaks.
Fold in the meringue batter to the almond flour and unbeaten egg whites mixture.
Stir gently, moving from the edges, rotating the bowl in a circle.
Almond flour and meringue should be well-combined, but smooth.
Transfer the macaron batter to a pastry bag fitted with a small corner cut off and pipe 3-4 cm rounds on parchment-lined baking sheets.
Let it stand at room temperature for at least an hour, then put the baking sheet into preheated to 150-155 C oven, and bake 11-12 minutes.
Let macaron shells cool down completely, then fill it with dark chocolate butter-cream.

Assemble the dessert:

Put clean berries (raspberries, blueberries, strawberries, blackberries) to the bottoms of a shot glasses.
Put flat white chocolate chip on berries, and top with Cardinal Cream.
Garnish with white chocolate shavings and ground nuts.
Serve with chocolate macarons.