SHERRY RECIPES RECIPES

Steps:

• Using a food processor, add your sugar and pulse until very fine.
• Add the rest of the ingredients except for food coloring, and process once more until evenly incorporated. At this point, you can add drops of food coloring and process in 10-second bursts until evenly incorporated. Set aside.
• Combine all your ingredients in a chilled mixing bowl & beat until stiff.
• Transfer into piping bags and set aside.
• In another mixing bowl, add orange juice & sherry. Whisk to combine and set aside.
• Combine all ingredients in a saucepot and heat over medium-low heat.
• Stir for roughly 15 minutes until incorporated and the custard has thickened.
• Strain the custard into a mixing bowl and discard any solids. Set aside at room temperature.
• Using a glass container of your choice, layer roughly 3 ounces of sponge cake cubes or swiss roll rings.
• Pour roughly ¼ cup of pureed peaches.
• Layer once more with roughly 3 ounces of cake, then top with 3 tablespoons of drained fruit salad.
• Pour 5 tablespoons of orange juice mixture on top of each container.
• Set aside in a chilled area and allow the sponge cake to absorb the liquid for at least an hour.
• Pour 5 tablespoons of custard on top of each serving then finally, pipe roughly 3 ounces of whipped cream topping on top of each serving.
• Place roughly 3 ounces of strawberries per serving on top of the whipped cream.
• Then, set aside containers in a chilled area for at least an hour, or until completely chilled.
• Garnish roughly with 1¼ tablespoons of almonds per serving and serve. Best served chilled!

Steps:

• In a large Dutch oven or pot over medium-high heat, add the oil and garlic and cook, stirring, until the garlic is golden and fragrant, about 2 minutes. Add the piment d’Espelette and season with salt; cook for 10 seconds more, then stir in the clams, olives, wine, and sherry. Bring to a boil, then cover the pot with a tight-fitting lid, lower the heat to medium-low, and simmer until the clams open, 10 to 12 minutes. Uncover, remove and discard any clams that don’t open, and add ¼ cup [10 g] of the parsley to the pot. Stir to combine and transfer to a serving platter. Sprinkle with the remaining ¼ cup [10 g] of parsley. Serve with crusty bread.