Mille-feuille with Cherries and Buttermilk Cream

Ingredients

• 400 g buttermilk
• 5 sheets gelatin
• 120 g sugar
• 2 lemons (juice)
• 300 g whipping cream
• 500 g cherries
• powdered sugar
• orange liqueur
• mint (for garnish)
• 80 g sugar
• 3 tbsp Flour
• 3 tbsp orange juice
• 2 tbsp butter
• 1.5 tbsp almond kernels
• 2 tbsp almond kernels
• 1 tbsp powdered sugar
• 2 tbsp orange liqueur
• Cherries
• Mint leaves
• powdered sugar

Instructions

1. 1.

   Soak gelatin in cold water. Warm sugar with lemon juice. Squeeze out excess water from gelatin, stir into it and strain into the cold buttermilk, whisking well.

2. 2.

   Whip cream lightly, fold in, and refrigerate.

3. 3.

   Wash cherries, pit and seed them; puree half of them with a little powdered sugar, strain, and flavor with orange liqueur.

4. 4.

   For almond sheets mix sugar with flour. Combine orange juice and butter, then stir in chopped and ground almonds.

5. 5.

   Cut a 6 cm diameter circle from a sheet of cardboard. Line a baking tray with parchment paper, place the stencil on it, and spread dough over it with a spatula. Repeat for 12 circles and bake at 180 °C until golden brown. Let cool.

6. 6.

   Chop remaining cherries finely and mix with orange liqueur and powdered sugar.

7. 7.

   For serving place one almond sheet on each of four plates, pipe a ring of mousse onto the sheet with a pastry bag, add a spoonful of cherries in the center of the mousse.

8. 8.

   Place another almond sheet on top, repeat the process. Top with remaining almond sheets, garnish with cherries and mint leaves, dust with powdered sugar, and decorate with cherry sauce.