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Plate to Palate: cherry overload

Cherry Overload

Serves 8

Chef Ben Diaz (IG: chefbendiaz) | Owner | @tacos_el_chapin

Ingredients for Cherry Ice Cream:

  • 3 cups The Perfect Purée Cherry Puree, thawed
  • ½ cup granulated sugar
  • 1 tbsp. glucose
  • 1 tsp. kosher salt
  • 2 tsp. fresh lime juice
  • ½ cup whole milk
  • 1 cup heavy cream

Method for Cherry Ice Cream:

  1. In a small sauce pot, add all ingredients and bring to a light simmer making sure the sugar is completely dissolved. Next, cool down the mixture and pour it into an ice cream maker; churn for 45 minutes. Remove the ice cream and place it into a freezer-ready container.

Ingredients for Cherry Chocolate Cake:

  • 1 cup all-purpose flour
  • 1 ¼ cup granulated sugar
  • 8 tbsp. rich cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1 cup The Perfect Purée Cherry Puree, thawed
  • ½ cup buttermilk
  • 2 large eggs
  • 1 tsp. vanilla bean
  • ¾ cup whole milk

Method for Cherry Chocolate Cake: 

  1. Combine all the dry ingredients into one bowl and whisk to combine; in a separate bowl, add the wet ingredients. Slowly begin to fold in the wet ingredients into the dry until fully combined. Pour the mixture into a greased 9×9 pan. Bake in a pre-heated 350° oven for 35 minutes.

Ingredients for Cherry Gelee:

Method for Cherry Gelee: 

  1. Bring the water to a light simmer and add the agar agar and sugar whisk to incorporate. Let the mixture cool into a soft gel. Next, add the soft gel into a small 1-quart container and the cherry puree using a hand blender to puree the mixture—strain and ready for use.

Finish:

  1. Cut the cake as desired and place it in the center of the plate. Top with the cherry ice cream and garnish with the cherry gelee.
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