Mix the butter, white and brown sugar and the concentrated vanilla paste together using a flat beater. Next gradually add the eggs until a homogeneous texture is achieved. Add all the loose ingredients and mix again. Finally add the chunks. Form the dough using a 20 g ice cream scoop inserting the filling inside. Bake for 16 - 18 minutes at 160°C.
Bring the cherries with the sugar to the boil and mix. Add dissolved gelatine and the starch. Boil again. Pour the filling into a 2.5 cm mould and freeze.
Blanched roasted pistachio - unsalted Barima Artisanal (code 6181)
Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!