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Last call for sour cherries

But there's nothing sour about this sweet treat with Italian flair

August 16th, 2006 issue

Everyone will find time for a little dessert after whipping up this favorite.

From the chef Reinhard Danzinger

This dessert combines a lot of different flavors as well as the different textures of mascarpone cream, sour cherries and biscuits.

It's something you can prepare well in advance. The biscuits you can even do days ahead of time, as long as you store them in a cool, dry place. I have been generous with the biscuit recipe, as biscuits are excellent company for that cappuccino many of us enjoy in the afternoon.

For the varegato, keep the heat low when you caramelize the sugar. That will give you more control to achieve the perfect point between dark blond and light brown. Please remember to chill at least one hour before serving, even if it's not so hot outside.

Also, remember that the season for sour cherries is ending, so this is your last opportunity to try them in one more dish. We will not see them again until next year.

Reinhard Danzinger is chef for restaurants in the Mövenpick Hotel, located at Mozartova 1, Prague 5–Smíchov. Tel. 257 154 262.

Ingredients
  • Lime mascarpone cream
  • 1 egg
  • 90 grams (3.2 ounces) sugar
  • 2 limes
  • 250 grams Mascarpone
  • 1.5 leaves of gelatin
  • Sour cherry varegato
  • 50 grams sugar
  • 100 milliliters (3 ounces) dry red wine
  • 250 grams sour cherries, pitted
  • 5 grams cornstarch
  • Polenta crumble biscuits
  • 125 grams flour
  • 75 grams polenta
  • 50 grams sugar
  • 50 grams brown sugar (demerara or muscovado)
  • 50 grams almonds, peeled and finely ground
  • 50 grams oats
  • 1 gram vanilla sugar
  • 1 gram salt
  • 125 grams butter, at room
    • temperature
  • 1 egg yolk
 Preparation
  • Lime mascarpone cream
  • Soak gelatin in cold water.
  • Grate lime peel and blend with the sugar in a food processor.
  • Beat egg and the sugar-lime blend over a saucepan with boiled water, holding away from the heat.
  • After one minute, take the mixing bowl away from the saucepan and continue to beat until all sugar is dissolved and the mixture is cold and creamy.
  • Add the mascarpone and mix well.
  • Take the gelatin leaf out of the cold water and dissolve in a small bowl over very low heat.
  • Add gelatin to the mascarpone cream; mix well and quickly.
  • Sour cherry varegato
  • Melt sugar in a saucepan until slightly caramelized.
  • Add the wine and cook over very low heat until it starts to thicken.
  • Add the sour cherry halves and bring to a boil, then lower the heat and mix gently.
    • v Dissolve cornstarch with two soupspoons of water and stir into the mix until the varegato starts to thicken.
  • Let boil once. Remove from heat and allow to cool.
  • Polenta crumble biscuits
  • Mix all dry ingredients in a bowl.
  • Add butter and mix until it becomes crumbly.
  • Add the egg yolk and mix slowly until forming a dough.
  • Chill for 30 minutes. Preheat oven to 140 C (284 F).
  • Roll out the dough to about 1
    • centimeter (0.4 inch) thick, bake at 140 C for about 20 minutes, then turn the oven to 160 degrees and bake until golden brown.
  • Let cool to room temperature.
    • Tip: Before cutting into the desired shape, warm in the oven at 120 C for three to four minutes.
    To assemble
  • Put two soupspoons of the cream in each glass and chill for about 30 minutes. Put one soupspoon of the sour cherry varegato on top and chill again for 30 minutes. Repeat, reserving one sour cherry per glass for garnish, and finish on top with the remaining mascarpone cream. Garnish with polenta crumble biscuits.


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