Farmers Basket

Farmers Basket

Level:
Difficult
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

Used products: Puff pastry

Preparation: Puff pastry

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

Fresh cherry jam

Used products: Fresh cherry jam

  • 600 g
    fresh cherries
  • 9 g
    Pectine NH
  • 60 g
    sugar
  • 3 g
    salt
  • 20 g
    lemon juice

Preparation: Fresh cherry jam

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

Used products: Basil Sponge

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

Preparation: Basil Sponge

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

Used products: Ice wine jelly

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

Preparation: Ice wine jelly

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.