Cherry & rum compote

Use this exquisite compote to bright up your favorite desserts!

Recipe by:

yana.arshavskaya

Ingredients

Compote

cherry puree

120g

4.20oz

0.48cup

8tbsp

pectin NH

0.14oz

0.27tbsp

sugar

30g

1.05oz

2tbsp

rum (or cognac)

30g

1.01fl oz

sun dried cherries

70g

2.45oz

0.28cup

4.69tbsp

gelatin

0.07oz

0.13tbsp

Method

Cooking instructions

Heat the alcohol to 140F, pour over the dried cherries, cover and leave to infuse for a couple of hours.
Soak the gelatin in cold water.
In a skillet with a thick bottom, heat the puree to 95-113F.
Pour the mixed pectin and sugar into the puree, stirring it continuously with a whisk, bring to a boil and boil for a minute. Remove from the heat, cool slightly and add swollen gelatin, stir.
Strain and squeeze the alcohol out of the cherries, add to the compote, and stir. The remaining alcohol can be used to make truffles or mousse, it will be delicious!

Recipe source

Method

Honey cream

1. Combine the eggs with starch, and grind until smooth with a whisk.
2. Heat milk until hot, add honey to it, dissolve.
3. Pour milk into the egg mixture in a thin stream, stirring constantly.
4. Return the mixture to the stove and boil the mixture over medium heat until the consistency of sour cream, remove from heat, cover with cling film and cool completely.
5. Whip the cream until soft peaks, combine them with the custard base.

Lingonberry confit

1. Combine the lingonberries with sugar, bring the mixture to a boil over low heat and simmer for several minutes under the lid.
2. Dilute starch in 2 tablespoons water and pour into the boiling berry mass.
3. After the mixture has thickened, remove from heat and cover with cling film in contact.
4. Cool completely before assembling the cake.

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