Pistachio Tarte Soufflé, Roasted Sweet Cherries, Pistachio Sablé, and Belgian Kriek Sorbet

METHOD:

For the Belgian Kriek Sorbet:

Combine the water, sugar, atomized glucose and stabilizer in a pot over a medium heat. Bring the mixture to a boil, remove from heat and add the Kriek beer. Set the pot over an ice bath and cool the sorbet base completely. Refrigerate the mixture for 4 hours. Put the mixture into an ice cream machine and spin according to the manufacturer’s directions. Reserve in the freezer.

For the Pistachio Sablé:

Preheat the oven to 120 ̊C. Cream the butter, 10 x sugar and sea salt. Add the pistachio flour, egg yolks and vanilla extract to the mixture and incorporate thoroughly. Add the cake flour and mix well. Cover and refrigerate the mixture for 2 hours. Roll the mixture to a thickness of 2 millimeters. Cut out 6 rounds, and introduce the rounds into 70-millimeter x 22-millimeter tart ring molds. Bake them until the turn brown then remove from the oven and allow to cool.

For the Roasted Sour Cherries:

Preheat the oven to 203ºC. Split the cherries in half and remove the pits. Put the halved and pitted cherries onto a sheet tray lined with parchment paper. Top the cherries with the sugar and vanilla. Roast in the oven until soft. Drizzle with the kirsch and reserve.

For the Pistachio Soufflé:

Combine the milk and the pastry cream powder in a pot over medium heat and cook until the mixture turns thick. Add the pistachio paste and kirsch. Make a meringue with the egg whites and sugar. Fold the meringue into the pastry cream. Reserve.

To Assemble and Serve:

Preheat the oven to 180ºC. Put 3 of the roasted cherries into the pistachio tarte sablé shell. Add 60 grams of the pistachio soufflé. Bake the tartes soufflés at 180ºC for 6 minutes. Remove them from the oven and garnish with 3 additional roasted cherries, a drizzle of the liquid from the roasted cherries and 1 24-gram quenelle of the Kriek sorbet.