Ontario Cherry Vacharin Recipe
almond cake, hay espuma, frozen yogurt, marcona meringue
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Ingredients
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Cake
Hay Espuma
Frozen Yogurt
Marcona Meringue
Cherry Compote
Method
Cake
- 1
Prepare the Almond Cake
In another bowl, combine the almond flour, all-purpose flour, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Hay Espuma
- 2
Make the Hay Espuma
In a saucepan, heat the heavy cream and sugar until dissolved. Remove from heat, add the fresh hay, and let it steep for 30 minutes. Strain out the hay and return the cream to the saucepan. Soften the gelatin sheets in cold water, then add to the warm cream. Cool and whip until foamy.
Frozen Yogurt
- 3
Prepare the Frozen Yogurt
In a mixing bowl, combine the Greek yogurt, honey, and lemon juice. Mix until smooth. Pour into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Marcona Meringue
- 4
Make the Marcona Meringue
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and salt, continuing to beat until stiff peaks form. Fold in the crushed Marcona almonds. Pipe onto a baking sheet and bake at 200°F (95°C) for 1.5 hours or until dry and crisp.
Cherry Compote
- 5
Assembly
- 6
Assemble the Dish
Slice the almond cake and place a slice on a plate. Top with a dollop of hay espuma, a scoop of frozen yogurt, and a spoonful of cherry compote. Garnish with pieces of marcona meringue.
