Cream
100 g of cherry
60 g of orange peel, without the white part
2 cups of water (500 ml)
200 ml of Grand Marnier liqueur
2 cups of frozen red fruit, to taste
1 cup of grated almonds
250 g of egg whites
250 g of honey
30 g of confectioner's almonds, toasted
Lemon juice from 1 Sicilian lemon
800 g of whipped cream
80 g of toasted and chopped almonds
Cream
100 g of cherry
60 g of orange peel, without the white part
2 cups of water (500 ml)
200 ml of Grand Marnier liqueur
2 cups of frozen red fruit, to taste
1 cup of grated almonds
250 g of egg whites
250 g of honey
30 g of confectioner's almonds, toasted
Lemon juice from 1 Sicilian lemon
800 g of whipped cream
80 g of toasted and chopped almonds
1 Cut the cherry into cubes and the orange peel into thin strips. Reserve
In a saucepan, combine the water with the Grand Marnier liqueur
Bring to a simmer
Add the cherry and orange peel, then reduce heat and cook for 10 minutes
Let cool and reserve
2 In a saucepan, combine the frozen fruit and grated almonds
Cook over low heat, covered, until thickened
Remove from heat and let cool
3 Beat the egg whites until frothy, then add honey, toasted almonds, lemon juice, and continue beating until stiff peaks form
4 Combine the whipped cream and fold in the fruit mixture, almond paste, and nuts
Distribute among serving dishes, garnish with orange peel, and refrigerate for 2 hours before serving
Recipe by Chef Patrick Ferry of Aquarelle Restaurant at Sofitel São Paulo Hotel
