Recipes

John Williams of The Ritz has come up with this delicate mousseline of curd cheese with spiced cherries and new season's almonds to add a twist to the classic combination of cherries and almonds.
 
Serves 10

For the Curd cheese mousseline

    250g fromage frais
    10g sugar
    170g curd cheese
    10g sugar
    9g gelatine
    200ml whipping cream

For the Spiced cherry sauce

    400g griottine puree
    40g sugar
    1 cinnamon stick
    4 cardamom pods
    1 vanilla pod
    1 slice fresh ginger
    1 star anise
    200g fresh cherries

For the Speculos biscuits

    52g demerara sugar
    80g flour
    0.2g salt
    Zest of 1/2 an orange
    1g baking powder
    10g whole eggs
    3ml milk

For the Lemon sorbet

    200g lemon puree
    100g sugar
    50ml water
    1g stabilizer
    50 new season almonds

Method

To make the curd cheese mousseline, mix together the fromage frais & sugar. Mix the curd cheese and sugar together. Melt the gelatine and add to the curd cheese and sugar mixture. Fold the whipping cream into the fromage frais mixture and refrigerate.

For the cherry sauce, bring all the ingredients to the boil in a pan and simmer for 10 minutes. Add the fresh stoned cherries and allow to cool.

To make the biscuits, mix together all the dry ingredients, then whisk in the eggs and milk. Chill then roll into thin sheets and bake at 180C until golden.

For the lemon sorbet, make a syrup with the lemon puree, sugar and water, then add the stabilizer. Chill and churn in an ice cream maker until frozen.