A light and delicate dessert prepared using one of the most highly prized fruits of the Emilian countryside: Vignola cherries.
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INGREDIENTS |
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Vignola Cherries |
500 |
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g |
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Sugar |
200 |
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g |
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Lemon |
1 |
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n° |
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Kirsch |
2 |
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spoons |
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Water |
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to taste |
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Egg |
1 |
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egg white |
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Mint |
1 |
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sprig |
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PREPARATION |
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| 1. |
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Wash the cherries well, remove the stalk and stone, then blend. Pour the juice of half a lemon onto the cherry puree. |
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| 2. |
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In a pan, prepare the syrup by dissolving the sugar with about one glass of water. Leave to cool and incorporate the cherry puree. Sprinkle the Kirsch over the mixture. |
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| 3. |
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Pour everything into the ice-cream maker and proceed following the instructions. |
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| 4. |
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To make the sorbet without using an ice-cream maker, pour the mix into a container and place in the freezer, taking care to mix with a wooden spoon every 20 minutes. |
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| 5. |
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When it has frozen properly, place the block in a blender and reduce to a cream. Add the stiff egg white of one beaten egg and put back in the freezer for about half an hour. Serve in dishes decorated with small mint leaves. |
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CHEF'S NOTE |
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Instead of Kirsch, you can use Cherry liqueur which is sweeter and less alcoholic. |
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A young red is recommended for this delicious menu. This should have a good structure and nose such as Pinot Nero from the Colli Piacentini or a Friuli Cabernet Sauvignon. The lively local red wines are also perfect, such as Gutturnio and Lambrusco Reggiano. |
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