Bing Cherries Melba…
Serves 4 people

CHERRY GRANITE BASE
Pit and steam from 2lb of Bing Cherries
1 1/4 cup granulated sugar
2 cups of water

POACHED BING CHERRIES
2lb pitted Bing Cherries
poaching syrup

KIRSH SCENTED CHANTILLY
1 - cup heavy cream
1 - 2oz confectioner sugar
1 - 2oz kirsh liqueur

HAZELNUT TUILES
1 - 2 cup confectioner sugar
1 - 2 cup soft butter
1 - 4 cup flour
1 - 4 cup hazelnut flour
2 egg whites

CHERRY GRANITE BASE
In an non reactive sauce pan, bring all the ingredients to a boil. Cover and let cool in the pan to infuse all the flavors.

POACHING THE CHERRIES
Strain the granite base when cold and pour over the pitted cherries. Bring the cherries to a boil in a non reactive sauce pan, skim the top with a large spoon of any foam. Reserve in a large bowl. When cool, collect 2 cups of liquid and freeze in a large shallow pan. Keep the cherries in the refrigerator until needed.

KIRSH SCENTED CHANTILLY
In a cold mixing bowl, with a cold whisk, whip all the ingredients to a soft peak for a few minutes before plating the dessert.

HAZELNUT TUILE
Mix all the ingredients together and let rest for 1 hour in the fridge. Spread with a small spatula, a rectangle of about 1 inch by 3 inches on a buttered non stick baking tray at 375F for almost 8 minutes. The center of the cookie should be nicely toasted. Quickly un mold and shape around a 1/4 inch stick if desired . Reserve until needed.

PLATING THE DESSERT
Grab 4 tall glasses from the freezer and the pan holding the granite, scrape with a fork the top of the granite and fill the glass 1/2 way, repeat scraping the ice until all glasses are filled. Pour the chantilly until glasses are 3/4 filled and finish with the strained cherries. Serve promptly with a side of the hazelnut tuile.

Enjoy.