Before being able to reopen his restaurant during the month of June, Andrée Rosier, chef of the restaurant Les Rosiers in Biarritz (Pyrénées-Atlantiques) settled at the Table des bons vivant. She gives us a seasonal recipe around cherries.
Panacotta philadelphia
Ingredients:
175g philadelphia
175g liquid cream
1 and a half sheets of gelatin
30g sugar
8 verbena leaves
Production :
Boil the cream, infuse verbena ten minutes, then pass with a passette.
Add the previously softened gelatin and sugar.
Then mix with the Philadelphia and mix.
Then pour directly into a dish, let cool.
Fried black cherries
Ingredients:
500g black cherries
25g sugar
20g butter
5cl Brana plum (liqueur)
Production :
Wash and pit the cherries.
Fry them with a knob of butter and a little sugar.
Deglaze with Brana plum liqueur.
Let cool (they will be served cold).
Basque shortbread
Ingredients:
175g ointment butter
125g caster sugar
1 egg
150g flour
Bitter almond extract
Production :
Mix all ingredients.
Let the dough rest.
Then spread it and cook it at 170 ° for around twenty minutes.
Once baked, allow to cool and then break the shortbread into pieces.
Dressage:
Add the pan-fried cherry (cooled) to the panacotta and finish with the breaking of Basque shortbread