CHERRY & ALMONDS

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A log made for a small meal with friends, composed of recipes drawn here and there: a mixture of almonds and cherries (to be replaced by raspberries for a more pronounced taste). It is light in the mouth, perfect for a meal end! The almond paste that is used for mousse is a real delight ... do not deprive yourself of it, it is easy, fast and it has nothing to do with the almond paste industrial ...

For creamy cherry (from Odélices):

300 g frozen cherries
2 whole eggs + 2 yellows
50 g of sugar
30 g butter
4 g of gelatin (2 sheets)
For the cherry-raspberry compote (after Isabelle):
300 g of a mixture of frozen cherries and raspberries
1 tablespoon lemon juice
60 g of sugar
4 g of gelatin (2 sheets)

For the chocolate biscuit (Ecole Lenôtre):

57 g almond powder
57 g icing sugar
8 g flour
7 g of bitter cocoa
75 g whole eggs
50 g of egg whites + 7 g of sugar

For almond paste (C.Felder):

160 g white almond powder
160 g icing sugar
2 drops of bitter almond flavor
5 g water of orange blossom
1/4 vanilla bean
30 g egg white

For almond foam (C.Felder):

6 g of gelatin (3 sheets)
150 g almond paste
300 g milk
80 g egg yolks
50 g of sugar
300 g whole cream
For the crumble:
30 g almond powder
25 g of sugar
20 g flour
30 g butter

For the topping (according to C.Felder):

10 g of gelatin
150 g of water
200 g sugar
50 g of glucose
1 tip of pink dye

The action is taken:
Prepare the cream: Rehydrate the gelatine in a large volume of cold water.
Heat the cherries and mix them finely.
Whisk whole eggs, yolks, and sugar. Pour the cherry puree over it, mix well then put back on the heat and heat gently to make it slightly thicken, mixing (without boiling).
Squeeze gelatine and mix well.
Pour into a mold insert (or molds with sticks, I filled 4).
Allow to cool and freeze.
Prepare the compote: Rehydrate the gelatine in a large volume of cold water.
Put the fruit, lemon juice, and sugar in a saucepan and heat to dissolve the sugar.

Stir in the gelatine and mix coarsely. Book.
Prepare the biscuit: Preheat the oven to 180 ° C (th 6).
Mix the almond powder, the icing sugar, the flour, the bitter cocoa and the eggs for a long time.
Whisk the white with the sugar, then incorporate them into the previous mixture.
Pour over a sheet covered with parchment paper (into a rectangle larger than the base of the mold). Cook for 10 minutes.
Let cool on a rack and then cut to the dimensions of the base of the mold. Reserve (in plastic film).

Prepare the almond paste: Mix the almond powder and the icing sugar finely, making pauses so as not to overheat the dough. Add the bitter almond flavor, orange flower water, vanilla bean and egg white and mix until an almond paste is obtained (it can be kept for 15 days in the fridge packed).
Prepare the almond mousse: Rehydrate the gelatin in a large volume of cold water.
Heat the almond paste in the milk, mixing to dissolve the dough.

Whisk egg yolks and sugar, then pour milk over it while mixing. Put back on the fire and cook like a custard, at 85 °, mixing incessantly (I used my Thermo mix).
Filter to remove any kernels of almonds then incorporate the well-drained gelatin.
Shoot and let cool (up to 25-30 °, out of the fridge).

When the cream is lukewarm, assemble the liquid cream, then pour the cream with the almond in the cream and mix gently.
Assembly: Cut a mold of paper and then pour a third of the foam into the almond. Allow to cool for 30 minutes.
Remove the cherry inserts, cut them to the length of the mold and place them on the foam. Cover with remaining foam. Pour the compote and finish by placing the chocolate biscuit. Tamp lightly. Shoot and freeze overnight.
Prepare the crumble: Mix the almond powder, the flour, and the sugar, then sand with the butter.
Spread between two sheets of parchment paper and leave 1 hour in the fridge.
Preheat the oven to 180 ° C (the 6).
Remove the parchment paper and cook for 10-12 minutes. Let cool on a rack and cut into pieces.
Store in an airtight container until ready to serve.
Prepare the topping: Rehydrate the gelatin in a large volume of cold water.
Pour the water, sugar, and glucose into a saucepan and bring to a boil.
Out of the fire, incorporate gelatin and a die tip.
Leave to descend to about 30 °.

Unmold the frozen log. Place on a rack, with a large container on top (to recover the topping). Pour the topping onto the log without trying to smooth. Cut both ends with a large knife to have a clear log then drop on the serving plate.
Allow to defrost for at least 6 hours.
When serving, sprinkle with pieces of crumble.

The almond mousse is really delicious (found in Valérie;). The frozen cherry is not very rich in taste, so do not hesitate to replace it with raspberry (remember to pass the grout with a sieve to remove the grains!). I'm glad it was very good;)