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🍰 Cherry and Buttermilk Mille-Feuille with Almond Leaves

525 kcal · 30 min · 4 servings

Ingredients

• 400 g Buttermilk
• 5 sheets Gelatin
• 120 g Sugar
• 2 Lemons (juice)
• 300 g Whipping cream
• 500 g Cherries
• Icing sugar
• Orange liqueur
• Mint (for garnishing)
• 80 g Sugar
• 3 tbsp Flour
• 3 tbsp Orange juice
• 2 tbsp Butter
• 1.5 tbsp Almond kernels
• 2 tbsp Almond kernels
• 1 tbsp Icing sugar
• 2 tbsp Orange liqueur
• Cherries
• Mint leaves
• Icing sugar

Instructions

1. 1. Place the gelatin in a bowl of cold water and let it swell.
2. 2. Gently warm the sugar together with the lemon juice.
3. 3. Squeeze the soaked gelatin well.
4. 4. Stir the gelatin into the warm sugar mixture.
5. 5. Pour the mixture through a fine sieve into the cold buttermilk.
6. 6. Whisk everything vigorously until smooth.
7. 7. Whip the cream lightly until firm.
8. 8. Gently fold the cream into the buttermilk mixture.
9. 9. Refrigerate the cream.
10. 10. Wash the cherries.
11. 11. Remove the stems and pits.
12. 12. Puree half of the cherries with a little powdered sugar.
13. 13. Pass the puree through a sieve.
14. 14. Season the sauce with orange liqueur.
15. 15. Mix sugar and flour for the almond leaves.
16. 16. Stir in orange juice and butter.
17. 17. Add the chopped and ground almonds.
18. 18. Mix everything well.
19. 19. Cut a circle with a diameter of 6 cm from a piece of cardboard to use as a template.
20. 20. Line a baking sheet with baking paper.
21. 21. Place the template on the sheet.
22. 22. Spread the dough over the template with a spatula.
23. 23. Repeat this for 12 dough circles.
24. 24. Bake them in the preheated oven at 180 degrees until golden brown.
25. 25. Let them cool completely.
26. 26. Chop the remaining cherries.
27. 27. Mix them with orange liqueur and powdered sugar.
28. 28. For plating, place one almond leaf on each of four plates.
29. 29. Use a piping bag to pipe a ring of mousse onto each leaf.
30. 30. Place a spoonful of cherries in the center of the mousse.
31. 31. Place the next almond leaf on top and repeat the process.
32. 32. Place the remaining almond leaves on top.
33. 33. Garnish with cherries and mint.
34. 34. Dust everything with powdered sugar.
35. 35. Decorate with cherry sauce.

Nutrition per serving

• kcal: 525
• Protein: 6 g · Fett/Fat: 30 g · Carbs: 60 g