< PreviousEllie’s Table 212213 Sweets SERVES 3 POACHED CHERRIES 400 g (14 oz) cherries, plus an extra 100 g (31/2 oz) to serve 125 ml (4 fl oz/1/2 cup) sweet vermouth 60 ml (2 fl oz/1/4 cup) water 50 g (13/4 oz) caster sugar (superfine) 1 vanilla bean 1 tablespoon lemon juice MASCARPONE 60 ml (2 fl oz/1/4 cup) thick cream (double/heavy), chilled 45 g (11/2 oz) caster sugar (superfine) 250 g (9 oz) mascarpone To make the mascarpone In an electric mixer or using electric beaters, beat the cream and sugar together on high speed until soft peaks form. Gently fold the mascarpone into the cream, then chill in the fridge until needed. To poach the cherries and make the syrup Pull the stems off 400 g (14 oz) of the cherries and discard the stems. Put the cherries in a saucepan together with the vermouth, water, sugar and vanilla bean over a low–medium heat. Gently simmer until the cherries are just tender, about 10 minutes – be careful not to cook them too long, as you don’t want them soft and shrivelled. Turn off the heat, pour in the lemon juice and stir. Cover the cherries for 5 minutes, then take them out of the liquid and set aside. Gently simmer the liquid over a low heat until it thickens a little and becomes syrupy so that it coats the back of a spoon. To serve When the syrup has cooled, put the poached cherries on a serving plate, spoon the syrup over them, then dollop the mascarpone beside the cherries. Scatter the fresh cherries on top and serve. Vermouth poached cherries and mascarpone Fresh cherries are cooked in sweet vermouth, water, sugar and vanilla bean until they are tender and soft (but not shrivelled!), then lemon juice is stirred through to provide a hit of acidity. Plating the just cooked fruit with creamy mascarpone and the syrup from the poaching liquid makes for a festive sight. Serve this dish with a bunch of spoons around the rim for people to messily dig in at the same time, and accompany it with some good quality, fragrant vermouth on ice – I love Saison vermouth, if you can get your hands on a bottle. HG ElliesTable_Pages SI.indd 212-213HG ElliesTable_Pages SI.indd 212-21316/1/2024 9:55 am16/1/2024 9:55 amEllie’s Table 212213 Sweets SERVES 3 POACHED CHERRIES 400 g (14 oz) cherries, plus an extra 100 g (31/2 oz) to serve 125 ml (4 fl oz/1/2 cup) sweet vermouth 60 ml (2 fl oz/1/4 cup) water 50 g (13/4 oz) caster sugar (superfine) 1 vanilla bean 1 tablespoon lemon juice MASCARPONE 60 ml (2 fl oz/1/4 cup) thick cream (double/heavy), chilled 45 g (11/2 oz) caster sugar (superfine) 250 g (9 oz) mascarpone To make the mascarpone In an electric mixer or using electric beaters, beat the cream and sugar together on high speed until soft peaks form. Gently fold the mascarpone into the cream, then chill in the fridge until needed. To poach the cherries and make the syrup Pull the stems off 400 g (14 oz) of the cherries and discard the stems. Put the cherries in a saucepan together with the vermouth, water, sugar and vanilla bean over a low–medium heat. Gently simmer until the cherries are just tender, about 10 minutes – be careful not to cook them too long, as you don’t want them soft and shrivelled. Turn off the heat, pour in the lemon juice and stir. Cover the cherries for 5 minutes, then take them out of the liquid and set aside. Gently simmer the liquid over a low heat until it thickens a little and becomes syrupy so that it coats the back of a spoon. To serve When the syrup has cooled, put the poached cherries on a serving plate, spoon the syrup over them, then dollop the mascarpone beside the cherries. Scatter the fresh cherries on top and serve. Vermouth poached cherries and mascarpone Fresh cherries are cooked in sweet vermouth, water, sugar and vanilla bean until they are tender and soft (but not shrivelled!), then lemon juice is stirred through to provide a hit of acidity. Plating the just cooked fruit with creamy mascarpone and the syrup from the poaching liquid makes for a festive sight. Serve this dish with a bunch of spoons around the rim for people to messily dig in at the same time, and accompany it with some good quality, fragrant vermouth on ice – I love Saison vermouth, if you can get your hands on a bottle. HG ElliesTable_Pages SI.indd 212-213HG ElliesTable_Pages SI.indd 212-21316/1/2024 9:55 am16/1/2024 9:55 amNext >