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.

Puff pastry

Ingredients Preparation
  • 370g
    viennoiserie flour
  • 30g
  • 9g
  • 57g
    melted butter
  • 188g
  • 0.4g
    super relax improver
  • 200g
    lamination butter 84% churn

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


Ingredients Preparation
  • 262g
    3,25% full fat milk
  • 65g
    35% cream
  • 80g
    egg yolks
  • 33g
  • 150g

Make a custard. 

Pour over the EVOCAO chocolate and emulsify

Fresh cherry jam

Ingredients Preparation
  • 600g
    fresh cherries
  • 9g
    Pectine NH
  • 60g
  • 3g
  • 20g
    lemon juice

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
  • 70g
    basil leaves
  • 85g
    canola oil
  • 110g
    All purpose flour
  • 6g
    corn starch
  • 3g
  • 3g
    baking powder
  • 1piece(s)
  • 125g

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
  • 300g
    ice wine
  • 3g
    agar agar
  • 10g

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.

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