Cherries and Currants in the Snow

dessert

I altered this recipe found in the Feb 2004 issue of Gourmet Magazine
(Cherries in the Snow – p. 139) I served it to Tara last
night and I think it turned out fairly well. It’s a lighter dessert,
with each serving clocking in at about 160 calories (after I plated it ontop of some chocolate sauce).

The dessert itself is quite good, and although it is influenced by Chinese cuisines – specifically their almond gelatin desserts, it goes quite well with Mexican food, replacing the traditional flan.

Whipping the milk is the key to the dish, as it is through this that will give the milk the appearance of snow (The picture to the left does not do it justice).

For almond
snow gelatin –

  • Vegetable oil for greasing baking dish
  • 2 ¼ teaspoons unflavored gelatin
  • ½ cup cold water
  • 1 cup 1% milk
  • 1/3 cup sugar
  • ¼ teaspoon almond extract

For
Cherries and Currants in Port –

  • 2 oz cherries (I used frozen cherries which worked okay)
  • 1 oz dried currants
  • 1 Tablespoon sugar
  • 1 cup Ruby Port

Make
almond snow gelatin –

-Lightly oil an 8-inch square glass
baking dish with vegetable oil, wiping out any excess with a paper
towel.
-Sprinkle gelatin over water in a
large heatproof bowl to soften 1 minute.

-Bring Milk and sugar to a boil in a
1-quart sauce pan, stirring until sugar is dissolved, then remove
from heat and whisk into gelatin mixture. Add almond extract and
whisk briskly until milk is foamy, about 5 minutes.
-Pour into baking dish and freeze 15
minutes (to set foam), then chill, uncovered, in refrigerator until
firm, at least 45 minutes.

Make
Syrup-

-Simmer cherries, currants, and Port in cleaned 1-quart heavy
saucepan, uncovered, until reduced to about ½ cup, about 10
minutes. Set pan in bowl of ice and cold water and chill in
refrigerator until syrupy, about 15 minutes.

Assemble
Dessert-

-Using a knife dipped in hot water, cut gelatin into 1-inch
squares. Remove squares from dish with a spatula and serve, frosty
side up, onto chilled plates. Spoon cherry/currant syrup over
squares.

Notes-

-Gelatin can be chilled up to 2 days ahead (cover after 45
minutes)

-Cherry/Currant syrup can be chilled up to 1 week, covered.


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