ingredients

500 g large cherries
250 g of mascarpone
1 tbsp. to c. shaved cinnamon
120 g of cat languages
1 yellow 1 egg white
50 g icing sugar (and for the decoration)

Equipment

1 hand whip
1 electric whisk
1 large bowl 1 small bowl
1 dishwashers
1 stoner
4 dessert plates

Steps

Step 1

Prepare the cream : mix cold mascarpone, egg yolk, cinnamon; keep in the fridge. Whip the white and a pinch of salt in very firm snow. Pour the sugar, beat another 1 min: the snow becomes thick and shines; mix with mascarpone by turning up and down; go to the bottom.

2nd step

Prepare the cherries : pit half, cut in half.

Step 3

Assemble : Squeeze 4 cat languages ​​on each plate; cover with cream, put half cherries, and so on. Finish with cream, put on whole cherries. Sprinkle with icing sugar. Place the remaining cherries around. Serve fast.

tips

Rosé with bubbles of Loire . • Crémant de Loire brut rosé Langlois: light, fine bubbles, intense nose, it quenches and brings out the aroma of cherries. Serve at 10 ° C with summer aperitifs, fruit salads ... 10 € on site port: Langlois-Château, 02 41 40 21 40.

Saumur rosé brut 1811 Ackerman: fruity nose, brioche, mouth more vinous, it brings out the cinnamon. Serve at 10 ° C with tapas, sweet and sour dishes, white meats, red fruit desserts ... € 5.50. Auchan, Carrefour, Leclerc.