Poached cherries with tarragon, olive oil and white chocolate

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Cerises pochées à l'estragon, huile d'olive et chocolat blanc
Photo credit: Céline de Cérou
A PDO
Preparation
40 min
A PDO
Resting time
30 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 4 personnes
  • 300 g cherries with stones still in
  • 200 g white chocolate
  • 30 cl full-fat single cream
  • 2 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 80 g caster sugar
  • 1 botte tarragon
  • 50 cl water

Astuce

For these tarragon-poached cherries, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You could also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...

Instructions

  • Melt the white chocolate at 34°C, then stir the melted chocolate into the cream, add 1 tablespoon of olive oil from the Vallée des Baux-de-Provence (PDO), and chill.

  • In a very cold mixing bowl (or salad bowl), whisk the chocolate and cream until a firm mousse forms.

  • Heat the water with the sugar and 1 tablespoon of olive oil. As soon as it comes to the boil, add the bunch of tarragon to the water (keep a few fresh leaves aside to garnish the dessert).
  • Once it has come to the boil for the second time, stir in the cherries. Remove from the heat, cover the saucepan with a lid and leave to cool.
  • Arrange the cherries in their cooking juice in dessert bowls.
  • Shape the mousse into quenelles and set aside at room temperature. Place a quenelle of white chocolate cream on top of the cherries and sprinkle with a few tarragon leaves.

Astuce

For these tarragon-poached cherries, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You could also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

All recipes

You might also be interested in

Muffins aux cerises, crumble aux amandes
Cherry muffins, almond crumble