Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Marzipan Tart

By Chef Thomas Henkelmann

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


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
  1. 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.


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
  1. 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 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.


1 lb. pitted Bing cherries
2 cups heavy cream
2 cups milk
12 oz. granulated sugar
1 oz. Kirsch
12 egg yolks