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:

• ⅓ cup The Perfect Purée Cherry Puree, thawed
• 2 ounces water
• ¼ teaspoons agar agar
• 2 teaspoons granulated sugar

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.