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Peureux Griottines Morello Cherries in Kirsch, 100cl/15%

£9.9£99Clearance
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Sift all the dry ingredients into a large mixing bowl. Whisk the crème fraîche with the eggs, milk and cold coffee until well combined. Make a well in the centre of the dry ingredients and pour in the wet mixture. Whisk just until a smooth batter is formed. Add the vegetable oil and whisk again to combine. Griottines have been the flagship product of the Grandes Distilleries Peureux since 1980. They use a specific variety of Morello cherries called Oblachinska, which only grow in the Balkans. Over 500 million of these cherries are hand harvested in just three weeks, then sent to Fougerolles in eastern France where they’re turned into the renowned Griottines.

For the syrup, put the sugar and water in a pan and bring to the boil. Remove from the heat and stir in the kirsch, then leave to cool. They're so good, you'll want to make a batch of macaron shells (perfect or otherwise) just for this gluten-free dessert! Please Note: Our standard next working day service (where available) is not a guaranteed service. If you need a guaranteed service, please select the pre-noon service. Ingredients: Morello cherries (53%), sugar, alcohol (of which Kirsch 10%). Contains alcohol at 15% ABV. Every year, Peureux harvests over 500 million tiny tart delicious round red fruits and transforms them into an equally flavorful and decadent liquor soaked treat. Griottines Cherries are the masterful combination of wild Morello cherries, called Oblachinska, macerated in a blend of liquors including Kirsch and Brandy. Kirsch, or kirschwasser, is a fruit brandy or liquor made from Morello sour cherries. It has a fresh tart strong flavor.

Why are My Macarons Cracking?

It would be regarded as peevish of me to compare Eddie Gilbert's with another fish restaurant in the same town. That's not going to stop me doing so. Last year I gave a mediocre review to Harvey's, a new venture with the rancid John Burton Race as exec chef. Still, I held out the hope that it could improve. I was too kind, and as my job is to hand out recommendations, I'm going to do just that. Leave Harvey's in peace. If you want intriguing fish cookery in Ramsgate with lots of flair but no fannying around, go to Eddie Gilbert's. Simple as that. They're so good you'll want to make macaron shells just for this recipe - either with cherries or raspberries.

So, this month, having got through the darkness of January, I am suggesting you indulge. And what better way than this dessert for St. Valentine's Day. Meanwhile, make a simple sugar syrup. Put the sugar with 100ml water in a heavy-based saucepan and bring to a boil over a high heat. Simmer until the sugar has dissolved. Remove from the heat and leave to cool completely (the syrup will keep in a sealed container in the fridge for up to two weeks). So, measure out your ingredients exactly as in the recipe. However, the ingredients used were still so good and they were perfect candidates for the base of this chocolate cherry boozy dessert. As you can see from the above photo with both our macarons on the same baking tray, her macarons (using the same ingredients, same oven, same baking sheet) didn't produce feet. Why? She realised afterwards that she hadn't measured out the ingredients properly using digital scales: instead of 250g icing (powdered) sugar, she only measured out 100g - that's a whopping difference!Then add the kirsch juice to taste to the ganache mixture. Set aside to cool for at least an hour. If the mixture ‘splits’ stir it vigorously to re-blend once it has cooled. If that doesn’t work, you may need to add a little warm cream to help it re-blend into a smooth shiny emulsion. The following charges for delivery (exVAT) will apply for all customers from 1 August 2023. UK mainland* Pat the griottine cherries dry with kitchen roll to remove any excess kirsch juice. Pour a thin layer of the cooled ganache onto the chilled base and sprinkle the cherries before covering them with the rest of the ganache and leave to finish setting in a cool place for several hours. Ideally, you would put this tart in a cool, dry room to set rather than in the fridge as this will help maintain the shine on the top of the ganache. If however, your only option is the fridge, put it in there to set. If you've made these gluten free Macaron Tiramisu desserts, you'll remember that we left the macaron shells to soak in coffee and Amaretto. In this case, we're doing the same but using a Kirsch syrup. Either pour on the syrup on a filtered tray on top of another tray or simply pour over the macarons in a shallow dish and turn the macarons over, ensuring that each shell is fully coated in the lush boozy syrup and leave overnight or for at least an hour.

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