👨🍳 Method
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1
Bring the water, vanilla pod and 100 grams of sugar to a boil.
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2
Remove the sugar syrup from the heat and let it rest a bit.
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3
Mix the mascarpone and the juice of half a lemon in the mixer bowl.
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4
Pour in the cooled sugar syrup (without the pod) and continue mixing until you get a homogeneous mixture.
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5
Strain this through a fine sieve and put the bowl in the refrigerator.
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6
Cut four circles of 18 cm diameter from the crispy pastry and bake them for 10 minutes in an oven at 175°C.
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7
Remove the circles from the oven and give them the desired shape (e.g. in a small bowl).
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8
After a minute the shape is crispy.
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9
Remove the stems from the cherries, wash them and halve them to pit them.
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10
Let the mascarpone mixture churn in a sorbetiére, but do not let it become too stiff.
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11
Warm a tablespoon of clarified butter and fry the cherries in it.
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12
Add a tablespoon of sugar to it.
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13
Arrange the crispy mold and the warm cherries on a chilled plate.
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14
Scoop a generous spoonful of mascarpone sorbet on top and garnish with a mint leaf.
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