Could you imagine anything better than a ball of fruit ice cream on a hot, sunny day? I received a bowl of sour cherry from Hungary, however after a long train ride they were not in the best shape anymore. I love sour cherries and I was surprised that they are still available in August. As sour cherry and poppy is good in combination, I decided to experiment with poppy tuiles. After I had the pastry for the tuiles ready, I was a bit concerned because its consistence was too thick, but luckily it turned out pretty well and harmonised great with the ice cream.
25 g flour
75 g sugar
a pinch of salt
30 g grated poppy seeds
25 g butter
500 g sour cherry (pitted)
250 g mascarpone
5-7 tablespoons vanilla sugar
3 tablespoons elderberry syrup
3 tablespoons sherry
Mix flour, sugar, salt and poppy. Add cold, melted butter, lemon juice and mix it well. Leave it for an hour in fridge. Preheat oven to 170°C.
On a baking paper put a teaspoon of the mixture and grease it so that you have circles.
Bake it for 5 minutes or until the skirts get braun.
For the ice cream cook cherry together with sherry and elderberry syrup. Puree, let it cool and mix with mascarpone and sugar. Let the ice cream machine do the rest.