GOLDEN VALLEY, Minn. -- St. Paul Grill Executive Chef Adam Bartos prepared some delicious deserts using cherries on KARE 11 News @ 4.
Rainier Cherry & Raspberry White Chocolate Trifle Cake
White Chocolate Mousse
8 oz white chocolate
2 cups heavy cream
1 cup egg yolks
½ cup white granulated sugar
1 oz powder gelatin
2 oz cherry liquor
Melt chocolate over a water bath taking care to not over heat it. While chocolate is melting, whip egg yolks and sugar, until light and fluffy. Whip heavy cream to soft peaks.
Remove chocolate from the water bath. Place gelatin and cherry liquor in a glass bowl and melt over the water bath.
Fold whipped egg yolks and sugar into the melted chocolate, once incorporated start folding in the whipped cream small amounts at a time. Remove the gelatin mixture from the heat and start folding in small amount of the mixture until cool them combine and mix all together. Chill until set, about 2 hours
Frangipane tart shell
7 oz Almond paste, or Marzipan
7 oz unsalted butter room temperate
1 cup white granulated sugar
4 large eggs
Salt ½ teaspoon
Vanilla extract ½ tsp
Cake Flour 1 ½ cups
In a mixing bowl combine almond paste sugar and butter and, using the paddle attachment, beat until light and fluffy. Add one egg at a time until all four are incorporated. Scrape bowl and add vanilla. Add salt and cake flour mix until just incorporated. Line and spray a 9 inch false bottom tart pan. Pour mixture into pan and bake for 10 minutes in a 350 degree oven, rotate and continue to bake until golden brown. Remove and let cool.
4 cups pitted Rainier Cherries
4 cups of Raspberries
2 ea Tart Shells
Take mousse and whip to a spreadable consistency. Remove tart shell from the pan and place on a serving tray, or cake stand. Spread a good amount of the white chocolate mousse on the tart shell, and place halved and pitted raspberries in a circular pattern. Place second tart shell on top of raspberries, coat top with chocolate mouse, then arrange cherries in a circular pattern. If desired you can melt a ¼ cup of apricot jam and glaze the fruit before serving.
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