Sunday Magazine – August 04, 2019

S MAGAZINE ★ 4 AUGUST 2019 45

food

Cherry tarte tatin

Serves: 6

For the vanilla ice cream:

600ml (1 pint 1fl oz) double cream

200ml (6fl oz) whole milk

2 vanilla pods

6 egg yolks

150g (5oz) vanilla-infused

caster sugar

For the spiced syrup (you

only need 3 tbsps):

1 vanilla pod, split open

1 cinnamon stick

7 cloves

3 star anise

250g (9oz) caster sugar

250ml (9fl oz) water

For the tarte tatin:

350g (12oz) block puff pastry,

thawed if frozen

25g (1oz) unsalted butter

450g (1lb) cherries, pitted

60g (2½oz) almonds, skin on,

to serve

Icing sugar, optional, to serve

● To make the ice cream, pour the

double cream and whole milk into

a large saucepan.

● Split the vanilla pods

lengthways and scrape out the

seeds using the back of a knife.

Add to the pan with the milk,

cream and the scraped pods.

● Heat on medium until nearly

boiling then turn off the hob

and allow the mixture to infuse

for at least 30 minutes. The

longer you leave it, the more

the vanilla infuses.

● Reheat to a simmer.

● In a bowl, whisk the egg

yolks and sugar together until

light and fluffy.

● Slowly whisk the infused cream

into the bowl with the eggs and

sugar. You must keep whisking

otherwise you might end up with

scrambled eggs.

● Pour the mixture back into the

pan and cook until it reaches 80°C

then remove from the heat. You

must stir constantly, otherwise it

will split or scramble. Strain the

mixture through a fine sieve to

remove the pods and seeds, and

put into a fresh saucepan. Leave

to cool to room temperature.

● once cooled, add the mixture to

your ice-cream maker and churn

for 35-40 minutes until it reaches

ice cream consistency. If you do

not own an ice-cream machine,

Cherr y picking

Cherry tarte tatin