La Griotte Recipe

Inspired by Lucie

Time1h 30m

Serves4

Morello cherry sorbet, Cocoa nibs espuma, Armagnac

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Ingredients

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Sorbet

1 1/8 lb (500 g) Morello cherries, pitted

5.29 oz (150 g) granulated sugar

1.06 cup (250 ml) Water

2 tbs ReaLemon lemon juice

Cocoa Nibs Espuma

1 3/4 oz (50 g) Cocoa nibs

7/8 cup (200 ml) Heavy cream

0.42 cup (100 ml) Milk

1.06 oz (30 g) sugar

2 sheets Gelatin sheets

Finishing Touch

2.03 tbsp (30 ml) Armagnac

Method

Making the Sorbet

Prepare the Cherry Mixture

In a saucepan, combine the pitted Morello cherries, sugar, and water. Bring to a simmer over medium heat until the sugar dissolves and the cherries soften, about 10 minutes.

Blend and Chill

Remove from heat and blend the mixture until smooth. Stir in the lemon juice. Allow to cool, then refrigerate for at least 2 hours.

Churn the Sorbet

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.

Preparing Cocoa Nibs Espuma

Infuse the Cream

In a saucepan, combine cocoa nibs, heavy cream, milk, and sugar. Heat gently until just below boiling. Remove from heat and let steep for 30 minutes.

Prepare the Gelatin

Soak gelatin sheets in cold water for 5 minutes. Squeeze out excess water and add to the warm cocoa mixture, stirring until dissolved.

Whip and Chill

Strain the mixture to remove cocoa nibs and refrigerate until completely chilled. Once chilled, whip the mixture until it forms soft peaks. Transfer to a siphon or whipped cream dispenser.

Assembly

Serve

Scoop the Morello cherry sorbet into bowls. Dispense cocoa nibs espuma on top and drizzle with Armagnac before serving.