CHERRY GLITTER RECIPES

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CHOCOLATE-SPARKLE CHERRY PAVLOVA WITH GLITTER, DARK ...



Chocolate-sparkle cherry pavlova with glitter, dark ... image

This chocolate sparkle cherry pavlova is made with edible glitter, dark chocolate, and aromatic cherry brandy.

Provided by CTV.CA

Categories     Dessert

Yield 1 servings

Number Of Ingredients 16

8 egg whites, room temperature
1/8 teaspoon (0.5 milliliters) salt
2 cups (480 milliliters) icing sugar
2 teaspoons (10 milliliters) cornstarch
1 teaspoon (5 milliliters) white vinegar
1 teaspoon (5 milliliters) vanilla extract
1 drop (1 milliliters) cherry extract
1 cup (240 milliliters) dark chocolate chips
6 egg yolks
1/2 cup (120 milliliters) sugar
2 tablespoons (30 milliliters) cherry brandy
1 package gelatin (1 tablespoon (15 ml) dissolved in 2 tablespoons (30 milliliters) of water)
2 cups (480 milliliters) heavy cream
60 grams bittersweet chocolate
10 cherries with stems
Red edible glitter

Steps:

  • Preheat oven to 300 F (150 C). Lay large pieces of parchment on two baking sheets. Draw four large circles onto parchments. Flip parchments over. To make meringue, add egg whites to a bowl. Add salt. Whip whites until soft peaks form. Slowly incorporate sugar. Add cornstarch, vinegar, vanilla, and cherry extract and continue whipping until stiff peaks form. Spread meringue into circles on parchment. Bake in the oven for 90 minutes.
  • To make chocolate cream, melt chocolate in a bain marie. In a separate bowl, whip together eggs, sugar, and cherry brandy. Take chocolate bowl off heat. Slowly pour egg mixture into chocolate, stirring to incorporate. Place bowl back on the bain marie. Cook for a few minutes, stirring. Add gelatin and stir. Remove from heat. Whip the cream. Fold the cream into the chocolate mixture. Put in the fridge to cool and set.
  • To make the cherries, melt chocolate in a bain marie. Line a baking tray with parchment paper. Holding the stem, dip a cherry into the melted chocolate. Dip the cherry into the edible glitter. Set cherry on parchment paper. Repeat. Put in the fridge to set.
  • To assemble, layer the pavlova with the chocolate cream. Top with sparkle cherries.

CHERRY LIQUEUR RECIPE - FOOD.COM



Cherry Liqueur Recipe - Food.com image

My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter.

Total Time 24015 minutes

Prep Time 15 minutes

Cook Time 240

Yield 5 cups

Number Of Ingredients 4

1 1/2 lbs red cherries, with pits,no stems
1 1/2-2 cups sugar, sweeten to taste
2 1/2 cups vodka
1 cup brandy

Steps:

  • Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
  • Cut each washed cherry slightly to open, leave in pits.
  • Place cherries in two sterile, quart wide mouth jars or one larger aging container.
  • Pour liquid mixture over cherries; stir and cap with tight lids.
  • For the first two weeks, shake jars several times.
  • Let age in a cool, dark place for at least 3 months for best flavor.
  • Strain off liqueur through a wire mesh strainer and discard cherries.
  • Rebottle as desired.
  • Liqueur is ready in 3 months.
  • VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
  • Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
  • Put broken pits and pitted cherries in jars or large container and continue as directed.
  • Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
  • Proceed as directed.
  • The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
  • Taste is excellent; aging is the same.

Nutrition Facts : Calories 706.1, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1.6, CarbohydrateContent 81.8, FiberContent 2.9, SugarContent 77.4, ProteinContent 1.4

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