Cherry leads to another: 5 gourmet (and easy to make) desserts

Cherries, in addition to being good, are also good: they contain numerous vitamins (in particular vitamins A, C and B), mineral salts (among which iron, calcium, magnesium, potassium stand out) and antioxidants, which gives the cherries purifying, remineralizing and energetic properties. Eat plain, with yogurt or with a scoop of ice cream, cherries are truly one of the fruits that gets eaten up when it's close at hand. In short, as they say ... one cherry leads to another!

Before moving on to the desserts, look at how this very fresh and light dessert based on cherries is made: the cherry mousse!

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Dark chocolate mousse: how to prepare a delicious dessert in a few simple ways

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Waffle recipe: how to make perfect waffles!

Cherries are the stars of numerous culinary preparations, such as these five cherry desserts, which will delight young and old!

1) Cherry crumble

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Ingrediants
500 gr of pitted cherries
1 tablespoon of kirsch
30 grams of sugar
150 grams of flour 00
75 gr of butter
60 grams of sugar
1/2 teaspoon of cinnamon
about ten flaked almonds
granulated sugar

Preparation
Ston the cherries, season with kirsch and sugar, mix and leave to macerate in the fridge for one hour.

Put the flour, sugar and cinnamon in a bowl, pour the cold butter into chunks and pinch with your fingertips, until you have a heterogeneous and crumbled mixture.
Let the mixture rest in the fridge for the time necessary to bring the oven to 180 °.

Coarsely chop the almonds and set aside.
Grease a baking dish and sprinkle it with granulated sugar, pour the cherries with all their juice, crumble over the crumble to cover the cherries, sprinkle with almonds, granulated sugar and bake for about 20-25 minutes or until golden brown. .

Serve warm, perhaps with a scoop of vanilla or cinnamon ice cream, or with lightly sweetened semi-whipped cream or custard.

2) Gâteau basque

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Ingredients for a 22 cm diameter gâteau
For pasta:
175 gr of soft butter
125 grams of granulated sugar
85 grams of almond flour
zest of half a lemon
1 yolk and half an egg
225 grams of flour 00
pinch of salt

For the stuffing:
250 grams of milk
3 yolks
45 grams of granulated sugar
20 grams of flour 00
30 gr of dark rum
150 gr of cherry jam
a handful of pitted fresh cherries

To brown:
the remaining half egg

Preparation
Start by preparing the custard so that it is cold when you put it into the cake.
Heat the milk, separately mix the egg yolks, sugar and flour in a bowl.

Once the milk is hot, pour it a little at a time into the egg and sugar mixture, dissolving and stirring, then put it back on the heat and cook until the desired density. At this point, pour the rum and keep on the fire for another minute, then remove, put in a bowl, cover with cling film and let it cool.

To prepare the pastry shell, pour the almond flour, sugar, lemon zest and butter into a bowl and mix well. Add the yolk and half an egg, mix again and then pour in the flour and salt.
Mix until you have a smooth and homogeneous paste, wrap in cling film and leave to rest in the fridge for about twenty minutes.

Grease and flour a cake pan.
Take back the dough, take about 2/3 of it and roll it out to a thickness of about 3 millimeters. Line the base of the pan.

With a little more dough make a ball and from this make a cord long enough to cover the circumference of the cake: place it along the edge and press, so that it adheres to the base and forms the edge of the cake.
Then roll out what will be the lid with the remaining dough. Once ready, put everything in the fridge to rest.
Preheat the oven to 180 degrees. When it is at temperature, resume the lid and base of the cake, spread the custard by now cold, deposit the cherry jam in the center (spreading it regularly in a slightly smaller circle, thus leaving a sort of "edge" of custard only), scatter the fresh cherries here and there, close with the lid and press well, so that it adheres perfectly to the sides.
With the fork, on the contrary, make decorative strips on the dough, brush with the remaining egg and bake for about 30-35 minutes.

3) Chocolate and cherry muffins

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Ingredients for 6-8 muffins
130 grams of flour 00
30 gr of bitter cocoa
70 grams of vanilla sugar
40 gr of melted butter
1 egg
80 grams of buttermilk (or milk if you don't have it)
1 teaspoon of baking powder
cherries to taste
​
Preparation
Put all dry ingredients in one bowl, all liquids in another.

Separately, cut the cherries into chunks, removing the core.

Grease and flour the molds (or use the muffin cups) and turn on the oven at 180 °.

Put the dry ingredients in the bowl of liquids and mix slowly and for the shortest time necessary: ​​the less you work the dough, the softer the muffins will be.

Put a spoonful of mixture in the cups or in the mold, a handful of cherries and close with another spoonful of mixture.

Once all the molds have been prepared, bake in the center of the oven and bake for about 15-20 minutes (in mini cake molds it takes exactly 20 minutes: for muffins, 15 minutes are probably enough, you have to keep an eye on them).

Leave to cool on a wire rack, waiting for them to be warm before trying to turn them out very gently.

4) Soft cherry cake

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Ingrediants
4 eggs
Flour
butter
sugar (half granulated and half vanilla)
1 tablespoon of kirsch
pinch of salt
1 level teaspoon of baking powder
powdered sugar
600 gr of cherries

Preparation
Preheat the oven to 180 ° C.

Weigh the eggs in their shell and use the exact same weight in flour, butter and sugar for the recipe (in my case exactly 250 gr).

Start by whipping the soft butter with the sugar, until it is a soft cream.

Combine the egg yolks with butter and sugar, one at a time, and then add the kirsch: then add the sifted flour.

Whisk the egg whites with a pinch of salt and add them to the mixture, stirring with a spatula from bottom to top, trying not to remove them.

Pour the mixture into a buttered and floured mold measuring about 22 cm in diameter, add the cherries here and there making them sink into the dough.

Place in the oven and cook for about an hour, letting it cool before turning it out of the mold.

Once cold, sprinkle with powdered sugar.

5) Tart with ricotta, pistachios and cherries

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Ingredients for a 24 cm mold
For the pastry:
250 grams of flour
125 gr of butter
120 grams of sugar
pinch of salt
2 egg yolks
2-3 tablespoons of water if needed

For the stuffing:
270 gr of ricotta
250 gr of cherries
100 grams of sugar
1 teaspoon of cinnamon
50 grams of pistachio flour
​
Preparation
In a blender combine flour, sugar, salt and cold butter into cubes. Once you have a sandy mixture, add the egg yolks and as much water as you need to have a homogeneous mixture.

Roll out the pastry and line a pan of about 24 cm, previously greased and floured. Cut off the excess edges and keep the leftover pastry. Put the pan in the fridge and let it rest for an hour. Mix all the filling ingredients, except the cherries, which must be removed from the stone.

Preheat the oven to 180 ° C.

Take the pastry from the fridge, prick the bottom with a fork and pour in the ricotta cream. Add the cherries and with the leftover shortcrust pastry make strips to be placed on top of the tart with the typical woven pattern.

Bake halfway up for about 30 minutes.

See also: 30 snacks under 100 calories for a guilt-free snack!

© iStock 30 snacks under 100 calories for a guilt-free snack!

See also:
- 5 delicious and easy-to-prepare DIY snacks
- Green tea: that's why it's good for your health
- Bilberry: the 10 benefits of this (almost) miraculous fruit

All the recipes kindly offered by www.fragolelimone.com

Tags:  Lifestyle Parenthood Star