Farmers Basket
I was inspired to create this dessert while strolling through a charming farmer’s market. An artisanal basket full of fresh, juicy cherries caught my eye and I knew I had to use this gorgeous Ontario summer produce in my fresh creation. Ontario, specifically Niagara-on-the-lake (Ontario’s wine country), is known for its ice wine, and I have chosen the product from Inniskillin Wines as my local ingredient.
Recipe
Puff pastry
| Ingredients | Preparation |
|---|---|
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Mix all ingredients except the lamination butter to form a dough Make a 3, single fold puff pastry Chill and cut into strips Prepare your metal ramekins with puff pastry strips |
EVOCAO CREMEUX
| Ingredients | Preparation |
|---|---|
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Make a custard. Pour over the EVOCAO chocolate and emulsify |
Fresh cherry jam
| Ingredients | Preparation |
|---|---|
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Pit and blitz cherries in robot coupe to form a coarse puree Add puree to a pot. Add in the rest of the ingredients. Bring to a boil and cook for a minute Add lemon juice |
Basil Sponge
| Ingredients | Preparation |
|---|---|
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Using oil and basil leaves make a basil oil Whip eggs and sugar. Add basil oil Fold in the dry ingredients. Bake at 325F for 10-12 minutes |
Ice wine jelly
| Ingredients | Preparation |
|---|---|
|
Bring everything to a boil in a pot Let it cool and set on a tray Cut into 0.5 cm cubes |
Assembly and finishing
Inside the puff pastry, place the sponge. Pipe a layer of cherry gel Pipe the EVOCAO cremeux. Using fresh cherries and cubes of ice wine, garnish the top. |