Domaine de Rancy Food pairings

Cherry and Mascarpone cheese in puff pastry "Cäcilie 2000"


Recipe by Bernd Siefert – Siefert Cafe – 64720 Michelstadt – Germany

Serves 6 or 8 :
500 g puff pastry
100 g sugar
50 g finely chopped walnuts
50 g caster sugar

For the cherry filling :
200 g cherries with their stones removed
10 cl amber Rivesaltes Rancy
50 g sugar
Zest of 1 orange or lemon
A pinch of cinnamon
A pinch of star anise
20 g cornflour or equivalent.

For mascarpone mousse :
200 g mascarpone
70 g sugar
7 cl expresso coffee
200 g of liquid cream
2 eggs yolks
2 sheets gelatine.

Roll out the puff pastry with the sugar and walnuts, so as to obtain three discs, approx 3mm thick and 20cm wide. Back in the oven 200° until golden brown (20 min). Sprinkle icing sugar on top of the discs and allow them to caramelise in the oven. Leave to cool and put to one side.

For the filling : Bring to the boil cornflour, caster sugar, cherries, the Rivesaltes Rancy and the spices. Cool down rapidly by placing saucepan into freezing water.

Mascarpone : Soak the gelatine in cold water. Heat in a bain marie (low heat) sugar, coffee and egg yolks. Add the gelatine (which has been pressed to remove water). Once cold, whisk the whole mixture. Mix the cream and the mascarpone and whisk until firm. Gently add to the coffee and egg yolks.

Place one disc on a baking tray. Using a piping nozzle, pipe mousse around the edge of the disc and fill the middle with the cherry mixture. Place the second disc on top and cover with the rest of the mousse. Decorate with some cherries and coffee beans.

Serve with a 1988 or 1991 Rivesaltes Rancy - CIVR recipe.