Marzipan Tart

Marzipan Tart served with a Warm Ragout of Cherries and Cherry Ice Cream

Ingredients for Marzipan mousse:
• 6 oz. almond paste
• 2 ½ oz. butter
• 4 oz. granulated sugar
• 1 whole egg
• 1 oz. all purpose flour
• A knife tip of baking powder
• Almond extract to taste
• Grand Marnier to taste

Step 1 Mix the butter and sugar, add the eggs and then the flour. Knead until smooth. Store in the refrigerator.

Ingredients for the cherry ragout:

  • 3 lbs. pitted Bing cherries
  • 5 oz. Tawny Port wine
  • 8 oz. dry Cabernet wine
  • 3 oz. fresh orange juice
  • 7 oz. granulated sugar
  • 1 Bouquet garni tied in a cheesecloth containing:
    • ½ orange peel
    • ½ lemon peel
    • 1 star anise
    • ½ cinnamon stick
    • 2 cloves
    • 20 black peppercorns
Prep In a large sauce pan add 1 lb. of pitted cherries and all the remaining ingredients including the bouquet garni. Simmer
on low heat for 1 hour. Remove the bouquet garni and mix in a high-powered blender. Strain the mixture and add the remaining 2 lbs. of Bing cherries. Boil for 2-3 minutes and serve.

Bing Cherry Ice Cream

Ingredients:

  • 1 lb. pitted Bing cherries
  • 2 cups heavy cream
  • 2 cups milk
  • 12 oz. granulated sugar
  • 1 oz. Kirsch
  • 12 egg yolks
Prep Mix the egg yolks with 6 oz. sugar. Bring the milk and heavy cream to a boil. Take a small amount of the boiling liquid
and stir it into the egg yolks. Now pour the egg yolk mixture back into the pot with the heavy cream and the milk. Bring<br> the mixture back to a simmer while stirring with a spatula until you have a light liaison. Remove from the heat and strain through a chinoise.
Prep of cherries for ice cream In a small pot add the cherries and 6 oz. granulated sugar. Bring to a boil and simmer at low heat for
approx. ½ hour until the cherries are tender and the juice has a syrupy consistency. Mix half of the
cherries in a blender then add to the ice cream base. Add the remaining cherries to the base and freeze in an ice cream maker.