Kirsch milkshake
Preparing the cherries
- 1 pound 1 1/2 ounces large Bing cherries (500 g)
- 5 1/2 ounces butter (150 g)
- 3 1/2 ounces sugar (100 g)
- the rind of 1 orange
- the rind of 1 lemon
- 3/4 cup red wine (20 cl)
- ground pepper (SQ)
- 1/2 vanilla bean
Making the milkshake
- 6 3/4 tablespoons cream (10 cl)
- 6 3/4 tablespoons milk (10 cl)
- 6 3/4 tablespoons shaved ice (10 cl)
- kirsch liqueur (SQ)
Instructions
Step 1: Preparing the cherries
Pit the cherries and sauté in butter and sugar, then deglaze with red wine. Add the orange and lemon rinds along with the half vanilla bean, split and scraped, and freshly ground pepper. Cook until the wine coats the cherries but make sure the cherries are not mashed.
Step 2: Making the milkshake
Combine milk, cream, shaved ice, and kirsch liqueur together in the bowl of an electric mixer. Mix on high. Pour into a pan and let froth form on the surface. Set aside in the refrigerator.
Step 3: Presentation
Ladle the cherries into a shallow dessert dish together with the cooking juices and carefully spoon some of the kirsch froth on top.
Decorate with fresh orange and lemon zest. One turn of the pepper mill and this dessert is ready to serve.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
