Chef John Folse's Cherries Jubilee with White Chocolate Gelato - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Cherries Jubilee with White Chocolate Gelato

Prep Time: 30 minutes
Yields: 6 Servings

Comment:
Cherries are a special summer treat highlighted in this classic recipe. Simple to prepare yet dramatic in presentation, this one will leave them cheering.

Ingredients:
1 pound sweet red cherries, pitted
1/2 cup sugar
2 tbsps cornstarch
1/4 cup water
1/2 cup orange juice
1/2 tsp finely grated orange zest
3 cups white chocolate gelato or ice cream
1/2 cup ratafia or cherry brandy

Method:
In a large saucepan, whisk together sugar and cornstarch. Stir in water and orange juice. Bring to a boil over medium-high heat, whisking until sauce thickens. Add cherries and orange zest. Return to a boil, then reduce to simmer for ten minutes. Place gelato in individual serving dishes. Remove cherry mixture from heat. Add ratafia or brandy and, using a long lighter, flambé mixture. Gently swirl the pan to extinguish flame then top each dish of gelato with cherry jubilee mixture.

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