Article: Marco Pierrre White Column: ASSIETTE OF CHERRIES; "This is one of the most popular desserts at my restaurant L'Escargot in Soho. We use five different varieties of cherry to give five slightly different flavours on the plate and on the palate.".(Review)

Byline: Marco Pierrre White

INGREDIENTS Serves 4

For the kirsch-soaked savarin: 12g fresh yeast, 25g sugar, 60g melted butter, 120g flour, 90g beaten eggs, 300ml sugar syrup, splash kirsch.

For the cherry jelly: 125ml mineral water, 50g sugar, 25ml kirsch, ...

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