Alcoholfree pastis & cherry
From desert to aperitif
Bavarian cream with Pernod cherries is a dessert classic that not only tastes damn good, but is also perfect to prepare in large quantities. You can find the recipe below.
This dish showed that aniseed and cherry are a good combination. So what could be more natural than to use this combination in a rather simple drink.
A quick note on the alcohol-free pastis from Ricard. It really doesn't lack anything, clear aniseed with a strong herbal note. Equal!
The drink:
Shake non-alcoholic Pastis and cherry juice in a 1:3 ratio with ice, serve on ice with a squeeze of lime.
For pairing, roasted merquez, blue goat cheese and dried fig. As in the picture above, simply serve on a skewer.
Bavarian cream with Pernod cherries:
The Pernod cherries:
500 g cherries (preferably sour cherries)
100 g sugar
200 ml red wine
100 ml water
Juice of one lemon
1 tsp grated lemon peel
3 cl Pernod
1 tbsp cornflour
Bring the red wine, water, lemon juice, lemon zest and sugar to the boil. Pit the cherries and add them to the boiling liquid. Remove the pan from the heat and leave to infuse for 20 minutes. Then pour the cherries through a sieve, collect the juice and bring to the boil again. Pour the cornflour dissolved in a little red wine into the juice while stirring. Boil for 3 minutes so that the starch can bind properly. Add the juice to the cherries and season everything with Pernod. The cherries should be only slightly perfumed, but not taste too strongly of aniseed.
Prepare six glasses and fill them up to a good third with the cherries.
milk and bring everything to the boil together in another pan. Pour the sugar and egg yolks into the metal bowl and whisk over the bain-marie until frothy. Then add the boiling milk and beat on the bain-marie until the mixture has a creamy consistency, roughly like that of custard. Soften the gelatine in cold water, remove after about 5 minutes, squeeze out and dissolve in the warm mixture. Allow the mixture to cool. Whip the cream until stiff and fold it evenly into the lukewarm mixture, preferably with a whisk that you pull back and forth calmly. By the way, the mixture must never be too warm, otherwise the cream will dissolve. Pour the finished cream immediately onto the prepared cherries and place the glasses in the fridge. The cream needs about 4 hours to set completely.