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