Friday, March 16, 2012

CHERRY DELIGHTS - DÉLICES A LA CERISE

Cherry Shots 4 3 bis
He appears your friend, but
the Saint hides many Satans
He's contemptuous, you know
of your Godgiven stupidities
He calls you in question with
affected modesty and create
of you an object of derision [...]
- Except taken from the song "Master In Disguise" by Arcturus (Nor)
The weather is a devil in disguise which always manages to surprise us and never fails to be temperamental as well as unpredictable just like a tyrinnical diva. Generally, it's either all or nothing. One day you think that you are living in frostbitten Siberia and the next you'd get tricked into believing that you are residing in the sunny Mediterranean.

A few weeks ago, Europe was still being brushed by a coldwave that froze everything to the core. One had the impression that the North Pole had shifted to our latitudes. Then it was followed by a short interval of chilly, but decent late winter climate which gave way to extremely mild conditions, comparable to that of the end of April. Within a fortnight, the temperatures jumped up dramatically and we experienced an increase of about 30° C (86° f - from minus 14° C to 18° C). Incredible!

Now, it really feels like spring. The air has a distinctive metallic and marine odor similar to that you smell when boats are sitting in the summer heat, daylight lasts longer, primroses and snowdrops are starting to blossom in a parasitic manner, green shoots are appearing between the dead leaves, buds are getting fat and ready to explode, woodpeckers drill trees madly, in the morning and evening black birds sing loud enough to wake up the whole neighborhood, noisy and agitated flocks of crows circle menacingly overhead, cats fight like old rags and people are suddenly more optimistic than ever.
Springtime is the land awakening.
The March winds are the morning yawn.
- Lewis Grizzard

Spring is sooner recognized by plants than by men.
- Chinese Proverb

It was one of those March days when the sun shines hot and the wind blows cold:  when it is summer in the light, and winter in the shade.
- Charles Dickens
When you go out, you are greeted by a symphony of chirps and the warm rays of the sunshine on your pale and shy skin. Every place is bustling with activity. Joggers are doing their rounds, terrace cafés are alarmingly cacaphonous, the streets are bustling with dashing passer-bys and animals are busy getting ready for the birthing season.

Those drastic changes can be quite mind-boggling and tiring as your brain and body are having a hard time adapting to this abrupt transition. After having dressed up like the Michelin man for the last 4 months and eaten your good share of comfort foods without being upset about the calories you ingested, you are now having difficulties knowing what to put on as you are not ready to shed off your thick layer of reassuring clothes in order to reveal your dismally flabby belly, untoned legs and pudgy arms (please be reassured, I am exagerating for the sake of entertainment) .

What a shock! The disastrous vision of your unfit self is not a pleasant thing to aknowledge and suddenly, with sheer terror you realise how much you allowed yourself to become a little too lazy and careless.

So, even if you don't care about all this propaganda about being skinny and believe that healthy women should have curves in the right places, you nonetheless start panicking and feeling desperate and guilty as you wish you had not sat so much in front of your favorite series, hibernated like a big fat grizzly bear or gobbled all those gorgeously soul-uplifting calories during the entire duration of the winter.

Why did you enjoy so many rich meals and not exercise more? You ask yourself the same question over and over, and you can't stop blaming yourself for having given in to laxity. However you are not somebody who endless laments herself over her, thus you decide to take action and begin elaborating plans in order to regain control over your slack lifestyle...
 
Cherry Shots Village Entry 1 6 bis
Going through such phases is quite normal as it is in our nature to need to cocoon and raise our spirits with soothing grub when the climate is unfriendly. If we overdieted and did not take a moment to breathe as well as to slow down once in a while, we'd end up being malnourished, depressed and totally drained of our energy as we'd act against what our organism dictates us to do. We all have to accept that there are periods during which we have no other choice than to follow our instincts and listen to what our physical system tells us.
Take care of your body. It's the only place you have to live.
- Jim Rohn
The body too has its rights; and it will have them: they cannot be trampled on without peril. The body ought to be the soul's best friend.
Many good men however have neglected to make it such: so it has become a fiend and has plagued them.
- Augustus William Hare and Julius Charles Hare, Guesses at Truth, by Two Brothers, 1827
Of course, whatever you do, you must never forget that any excess is dangerous and that you should privilege harmony over debauchery or overdiscipline. For that reason, I try to not dramatize the fact that my trousers are ever so slightly tighter, because I know that I haven't done anything terribly wrong and that I will soon be able to lose the extra grams I have gained lately. Nothing tragic here.

Spring is synonymous of rebirth, awakening as well as lightness and thankfully, it forces us to wake up and alter our behavior. That cosmic metamorphosis influences us greatly and consequently we go through some kind of natural reprogramming before the summer arrives. With the arrival of February, we begin to crave food that is less fat and heavy and we look forward to going for walks and getting closer to nature again. 

Even if I didn't properly let myself go, the cold season had its toll on me and now that April is at our doorstep, I feel boosted with a new energy and reconnected with my mortal frame. At the moment, I yearn for fresh, refined, flour-free and fruity desserts.

Being a passionate cook/baker, I am graced with a flourishing imagination, hence I am rarely short of resourcefulness and constantly come up with terrific ideas that I successfully turn into reality (flops happen, but they are outnumbered by favorable outcomes).

The verrine recipe I am presenting today, was invented on the occasion of a friend's visit. As I know that she is not against reasonable indulging and is not enclined to swallow tons of  artery-clogging victuals, I decided to offer her a heavenly sweet treat that would not sit on her stomach after our banquetting on "Apple & Celeriac Soup" and  "Guinness Shepherd's Pie".

Recently, pastry cream and griottes in syrup have been quite often on the menu, so I thought that it would be wonderul to concoct a sweet pudding which would combine both and would emphasize the delights of cherries. This lead me to associating the flavors of sour cherries with that of mahleb.

To accompany my fruits, I made a straight-forward crème pâtissière and incorporated a few teaspoons of this Middle-Eastern aromatic spice into it, then once the preparation was cold I folded in some whipped egg white in order to obtain a fluffy and delicate mousse consistency. To add a bit of crunch to the whole thing, I prepared a healthy granola with oats, honey, tahini and a spit of butter. Once everything was ready, I arranged those three components in alternating layers and presented them in pretty glasses.

As you can imagine, my "Cherry Delights" were a total winner and disappeared very fast. Seeing Corinne and P. gobble them greedily brought a smile on my face. There is no better reward than catching a glimpse of the people who you are close to you having a blast while savoring something you have lovingly made for them!

Cherry Shots 1 3 bis
~ Cherry Delights ~
Recipe by Rosa Mayland, March 2012

For 6 people/makes 6 verrines.

Ingredients For The "Granola":
3/4 Cup (90g) Quick cooking oats
3 Tbs Runny honey
1 Tbs Tahini
1 Tbs Unsalted butter
Ingredients For The "Pastry Cream Mousse":
2 1/4 Cups (540ml) Whole milk

2 Tsp Mahleb
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup + 1 Tbs (125g) Castor sugar
2 Eggs (~ 63g)
1 Egg yolk
1 Tsp Pure vanilla extract
4 Tbs Unsalted butter, cut into small cubes
1 Egg white
2 Tbs Powder sugar, sifted
Ingredients For "Assembling":
250g Stoned sour cherries/griottes (preserved in syrup), drained

Method For The "Granola":
1. Preheat the oven to 180° C.
2. In a pan, melt the butter, add the honey and tahini.
3. Add this mixture to the oats and combine well, making sure that the oats are coated with the liquid.
4. Spread on a tray covered with baking paper.
5. Bake for about 20-25 minutes, stirring every 5 minutes, until golden brown.
6. Let cool completely before using.


Method For The "Pastry Cream":
7. Put the milk, mahleb and salt in a pan, bring to a light boil.
8. In a large mixing bowl, whisk together the sugar, cornstarch,  2 eggs, 1 yolk and vanilla extract until smooth, fluffy and light/pale in color.
9. While constantly whisking, slowly pour the milk into the egg mixture.
10. Return the whole to the saucepan.
11. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
12. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
13. Cover the surface with clingplastic, directly touching the cream. Let cool completely.

14. Once the pastry cream is at room temperature, whisk it in order to make it smooth again.
15. Beat  the egg white until soft peaks form.
16. Add the  powdered sugar and continue beating until stiff peaks appear.
17. Incorporate delicately the egg whites to the pastry cream.
Method For "Assembling The Verrines":
18. Start filling the bottom of the glasses with about 2-3 Tbs pastry cream mousse, add about 1 1/2 Tbs granola and then the cherries (6-7).
19. Repeat the process once more and finish with an extra layer of pastry cream mousse.
20. Place in the fridge until ready to serve.
21. Just before serving, sprinkle with some of the leftover granola.

Comments:
If you don't have any mahleb, then add a little more vanilla extract to the pastry cream or a few drops almond extract.
You can replace the tahini by the same quantity of butter.

You can also make this dessert with fresh cherries (I recommend the darker variety).
Please note that I weighed the cherries once drained.

Serving suggestions:
Serve as dessert with some bubbly wine (Champagne, Clairette De Die or  Prosecco) or some quality Sauterne, Vin Santo, Gewürtzraminer, Amaretto or Maraschino.

Cherry Shots 3 3 bis
~ Délices A La Cerise ~
Recette par Rosa Mayland, mars 2012.

Pour 6 personnes/verrines.


Ingrédients Pour Le "Granola":  
90g de Flocons d'avoine
3 CS de Miel liquide
1 CS de Tahini
1 CS de Beurre non-salé
Ingrédients Pour La "Mousse De Crème Pâtissière":

540ml de Lait entier

2 CC de Mahlep
1/3 CC de Sel de mer fin
4 CS de Maïzena (fécule de maïs)
125g de Sucre cristallisé
2 Gros oeufs (~ 63g)
1 Jaune d'oeuf
1 CC d'Extrait de vanille pure
60g de Beurre non-salé, coupé en petits cubes

1 Blanc d'oeuf
2 CS de Sucre en poudre, tamisé
Ingrédients Pour Le "Montage":
250g de Griottes dénoyautées au sirop, égouttées

Méthode Pour Le "Granola":

1. Préchauffer le four à 180 ° C.
2. Dans une casserole, faire fondre le beurre, ajouter le miel et le tahini.
3. Ajouter ce mélange à l'avoine et bien mélanger. Faire en sorte que les flocons d'avoine soient recouverts par le liquide.
4. Étendre sur une plaque recouverte de papier sulfurisé.
5. Cuire au four pendant environ 20-25 minutes, en remuant toutes les 5 minutes.
6. Laisser refroidir complètement avant d'utiliser.


Cherry Shots Path 1 5 bis
Méthode Pour La "Mousse De Crème Pâtissière":
7. Mettre le lait, le mahlep et le sel dans une casserole, porter à ébullition (tout juste).
8. Dans un grand bol, battre ensemble le sucre, la fécule, les 2 oeufs, le jaune d'oeuf et la vanille jusqu'à ce le mélange soit pâle et mousseux.
9. Tout en fouettant constamment, verser lentement le lait dans le mélange (tempérage).
10. Verser l'ensemble dans la casserole.

11. À feu moyen et en fouettant en continu, faire cuire jusqu'à obtention une consistance épaisse, lisse et crémeuse.
12. Après ébullition, retirer du feu et versez dans un bol. Laisser refroidir pendant 10 minutes puis incorporer le beurre, un peu à la fois, jusqu'à ce que la crème pâtissière soit lisse et brillante.
13. Couvrir la surface avec du film plastique (toucher directement la crème pâtissière). Laisser refroidir complètement avant d'utiliser.

14. Une fois la crème pâtissière est à température ambiante, la fouetter afin de le rendre lisse.
15. Battre le blanc d'oeuf jusqu'à ce qu'il forme des pics mous.
16. Ajouter le sucre en poudre et continuer de battre jusqu'à formation de pics rigides.
17. Incorporer délicatement les blancs d'oeufs à la crème pâtissière.
Méthode Pour "Assemblage Les Verrines":
18. Commencer à remplir le fond des verres avec environ 2-3 cuillères à soupe de mousse de  crème pâtissière, ajouter environ 1 1/2 cuillères à soupe de granola, puis les cerises (6-7).
19. Répétez l'opération encore une fois et finir avec une couche supplémentaire de mousse de crème pâtissière.
20. Réserver les verrines au frigo jusqu'au moment de servir.
21. Juste avant de servir, saupoudrer avec le granola restant.
 

Commentaires:
Si vous n'avez pas de mahlep, vous pouvez incoporer un petit peu plus d'extrait de vanille ou quelques gouttes d'extrait d'amande
dans le lait pour la crème pâtissière.
Vous pouvez aussi remplacer le tahini par la même quantité de beurre.
Ce dessert peut aussi être préparé avec des cerises fraîches (je recommande d'utiliser des cerises foncées).
Faites bien attention d'utiliser 250g de griottes égouttés - na pas peser les cerises dans leur jus.

Suggestions d'accompagnement:

Servir en guise de dessert avec un verre de vin mousseux (Champagne, Clairette de Die ou Prosecco) ou de Sauterne, Vin Santo, Gewurtzraminer, d'Amaretto ou de Maraschino.


Cherry Shots 2 3 bis

116 comments:

  1. Beautiful Verrine Rosa! I can only imagine the tart flavours. Happy Spring to you! I loved the shots of the gorgeous terrain :-)

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  2. Tes verrines sont belles à croquer!

    Bon vendredi:)

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  3. Magnifiques ! Rosa , on a juste envie de plonger la cullère....les photos sont si appétissantes que je pensais que c'était là devant moi !!!
    bises rosa et bon weekend

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  4. Lovely verrines! I really enjoyed reading this post.

    xo

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  5. This is such a beautiful recipe! Great photos too. Where did you take the photo of the mountain?!

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  6. Just earlier we were saying the same here, that the weather is like a bomb sometimes. my sister in laws have never experienced cold climate so its difficult for them to undertand what cold climate is like. Humidity must have been at 96 today.. melting away.

    I had to giggle when u wrote that u were dressing up with big coats and u looked like the michelin man. I always say that too.

    You r lucky to experience the spring I wish I could...

    Your cherry delight looks intriguing. may I ask u what Mahleb tastes like?

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  7. So happy to hear it's spring there. Nothing beats a little warmth and sunshine after a long winter.

    Your photography is outstanding as always, but I had to pin the jar of granola with the raffia and pink bow. Granola never looked so good.
    Sam

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  8. Beautifully written. The phases that we go through are a lot like the weather at times. I'm so happy that you're finally experiencing spring! :-)

    The delightful cherry parfait looks delicious, not too heavy, yet still a treat.

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  9. Its almost Spring! All the winter blues and winter fat will disappear.

    Your photography rocks.

    Velva

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  10. De toute beauté!! J'y plonge la cuillère avec plaisirrrrrrr!! Bon week~end ma belle Rosa XX

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  11. Yes, she is back! And as productive as ever.
    Lovely desserts, glad you enjoyed them in good company.
    Have a good weekend Rosa. XX

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  12. We didn't have a real winter here this year, but I'm still glad that spring has arrived! Your dessert looks light and fresh and just decadent enough. Love the use of mahleb in it.

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  13. Delightful and delectable! Perfect for the weather we have here...really cozy and warm..lots of sunshine today.

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  14. Beautiful Rosa! Great pictures:)

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  15. Thank God for spring. I went out to the park opposite my place yesterday evening. It felt SOOOOO good to see so many people around and to be out, inhaling fresh air.
    I say this because I don't go out the door unless it's grocery shopping or eating out with husband on a weekend. The rest of the time, I've been inside my place ALL DAY, ALL WEEK since months.
    No flabby belly, untoned legs and pudgy arms, though :D

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  16. What a beautiful post, truly great! Spring really is a time of renewal I wonder why we don't think of it that way more. This looks so fresh and light. The spice is intriguing!

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  17. Spring is definitely in the air here also and these little treats look like the perfect way to celebrate! Gorgeous!

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  18. wonderful verrine, I love cherries and your pics are beautiful Rosa:)

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  19. Happy Spring! Your photos are amazing.
    Where we have our cooking school in Valpolicella is famous for their cherries. We will go back in the fall when they a ripe, rich, and wonderful. How would this recipe work with fresh cherries?

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  20. KATRINA: Thanks. The picture was taken in the Geneva countryside. The mountain (Salève) is in France...

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  21. HELENE DSOUSA: I am glad you liked my post and that it made you smile. Mahleb tastes a little like cherries, roses and almonds. I is a very unique spice...

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  22. LAEL HAZAN: Thank you! I am happy to hear that you enjoyed my post. I love fresh cherries, but they are quite expensive. I really like the darker variety. Yes, you can very well make this dessert with fresh cherries. It would even taste better, I'm sure. ;-)

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  23. I'd rather stay at home and eat dessert :-) Liebe Grüsse

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  24. Seem that you are feel better too after fighting that nasty cold. Dessert look superb and gorgeous!

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  25. Delicious clicks Rosa!
    Hope you are well now and enjoying the spring blessings!

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  26. We are having the same sort of scary but very welcoming early spring! Loving this welcome to the season of birds and buds. Beautiful!

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  27. Ça a vraiment l'air trop trop bon !! Superbes photos**

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  28. c'est très appétissant et gourmand! les photos parlent d'elles mêmes! Merci de nous faire autant saliver! bonne soirée

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  29. Beautiful clicks as always, Rosa ! and those cherry delight is all I need now, to welcome the warm weather here in Colorado :-)Happy Spring to you !

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  30. Hi Rosa,
    Thanks for another great moment of pleasure, either with the words you wrote and the pudding you left us which is absolutely stunning and look so scrumptious and moreish.
    Thanks also for all the detailed steps. FANTASTIC!!
    Cheers and hope you have a fantastic weekend,
    Lia.

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  31. I've never been successful with verrines and should probably try more often and harder. You know Mercotte, she has some nice recipes.
    Anyway thanks for your remarks on my blog, Bedlam, very nice.

    I'm almost certain to redesign the blog and adapt it to my new novel. Make it more orientated on the novel and more user friendly.

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  32. Beautiful post Rosa. You have an extraordinary way of putting things in prospective through your words and your sight.

    I too needed to Pin your Cherry Delights however, I love that you added Tahini to the granola. I will not forget!

    Thank you so much for sharing...I'm so glad you're feeling better:)

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  33. These look so good! Perfect timing as I have been rather obsessed with cherries lately!

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  34. Besides the obvious delish dessert, I do like that you added tahini into the granola, will try.

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  35. When cherries and asparagus make their appearances, you know winter is done for. Woo hoo!

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  36. Mmm, this truly looks delicious. If only I could skip the step of having to make it and jump to eating it, right now :)

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  37. We're experiencing similar weather. We had very nice warm days and all the sudden it started to rain and non stop! By the time rain is over, probably it's straight 2 week long. Ugh! I can't wait for the spring to come. Your photos are gorgeous, both food photos and landscape photos. I wish I have the patience to work on photos more and improve. Thanks for inspiration!

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  38. I think we will be finally experiencing the coming of Spring today as the forecast is around 18 - 20 degrees C. Your pudding looks delicious especially with those cherries and granola. Have a wonderful weekend.

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  39. Rosa, what an incrdible recipe! I love cherries and I love this type of creamy dessert. Add to it that amazing homemade granola (tahini? Brilliant) and it is nothing short of spectacular! Yes, spring has sprung and I have been trying desperately to get back in shape and shunning all desserts I make for my family. This one would be hard to resist. Hope you are feeling better, baby. x

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  40. Un régal
    Je te souhaite un excellent WE
    Valérie.

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  41. I'm glad spring has arrived where you are, Rosa. I confess, I don't know if I like spring better than fall or not. I love seeing flowers sprouting up, but fall colors and flavors have always been my favorite.
    Your verrine is a delight. So pretty. And the tahini is a surprise ingredient in your granola!

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  42. Vraiment splendide, ton retour est fêté dignement, et j'en suis ravie!
    Bon week-end Rosa!

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  43. What a glorious ode to spring! I love this dish, it's just what I need right now! The light in your photos is amazing, too.

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  44. Rosa your photos are beautiful! As for being in shape for spring....
    thanks for reminding me. I have to start exercising, REALLY! I love your cherry delight and granola recipe.

    Thank you for sharing it.

    Hugs

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  45. Superbes tes belles gourmandises! Je plongerais assurément ma cuillère dans une de ces belles verrines!!!! Comme je ne connais pas ton épice, je crois bien que je pourrais aisément remplacer par la sapote, ça me semble un peu similaire!

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  46. The weather, here in Europe, this year has been crazy like that. Yesterday and today are 21c and sunny- loving it. Also loving your cherry treat, I can't wait for cherry season.

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  47. Beautiful photos and what a luscious parfait.

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  48. A delightful cherry dessert indeed. I miss the seasons - your beautiful pics made me remember the joyfulness of spring.

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  49. Toujours une impression de sérénité quand je viens chez toi...On voit que je suis beaucoup absente des blogs, j'adore ta nouvelle page...bravo !!! Et ta recette est plus que hummmmmmmmm...

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  50. The weather has been crazy here as well...back and forth, then back again.
    These are delightful indeed and look so refreshing, lovely recipe and photos!

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  51. As sumptuously sublime as ever.

    Nice to feel that the energy is somewhat back in your wings again Rosa ;)

    Ciao for now,
    Claudia

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  52. Ms. Rosa
    You are killing me with these pictures!!!! Stunning just gorgeous I am going to pin them!

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  53. A delightful cup of mousse! Just lovely.

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  54. so so pretty! would love to dig in... especially in this hot weather (where i stay its burning hot) :)

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  55. Such lovely creamy dessert! It looks wonderful. Thanks for sharing the recipe. I'm glad you're back and that you feel better now. It's spring over here as well. Take care. Bisous
    Cheers

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  56. I miss unpredictable weather. Here in Mexico it's always the same, warm and sunny. It can get boring! Hehehe. Great recipe I love the pictures.

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  57. Crazy weather! I'm glad that I'm not the only one whose trousers get a little tighter over winter... I'll be sure to have some desserts like these soon, sounds beautiful!

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  58. Hum ça a l'air délicieux et fondant!

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  59. Me encanta :D
    Un besito linda!
    http://janakitchen.blogspot.com

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  60. FELIZ PRIMAVERA Y FELCITACIONES POR SU MARAVILLOSO POSTRE UNA EXQUISITEZ,ABRAZOS HUGS,HUGS.

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  61. Oh! This looks delightful, indeed!

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  62. Beautiful Rosa! I can only imagine the favors of those cherry delights :)And I hope you're feeling better!

    Wonderful pics as usual!

    HUGS <3

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  63. Rosa, your friend is sooo lucky to be able to indulge in this sweet, creamy + crunchy treat. Mostly she is lucky to indulge in your company :)
    Happy to see you are feeling better. Love hearing your take on the seasonal changes.

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  64. quel joli dessert !! bonne journee

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  65. Lovely photos. It's nice to see the sun shining and the spring is coming.

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  66. Beautiful dessert ... so fluffy and elegant! Your Springtime musings are spot on ... and the inclusion of the quotes is a nice touch! I particularly loved the Dickens quote ...

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  67. Rosa, Your Cherry Delights look delightfully good. And I loved your writing about Spring - my favorite season.
    -E

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  68. These look luscious Rosa! I love individual potted desserts like this. Craving juicy dark cherries now!

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  69. Looks delicious! Would love that for a warm picnic outside!

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  70. OMG!!! This is so Gorgeous!!
    This is absolutely luscious looking dessert.

    I am so glad that you are feeling better.... Take care my friend.

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  71. Those cherry delights are simply delightful, Rosa. When I saw 'pastry cream', it made me want them even more. Speaking of weather..no winter in NY/NJ this year. 50's and 60's on the coldest days except for three..and now 80 degrees in March. I hate it..I love winter! I hope this doesn't happen next year.

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  72. Lovely pics as usual :)
    Hope you are doing better now..

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  73. I am going to try your tahini infused granola as soon as possible. I does feel so good when the people you have prepared food for really enjoy it.

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  74. Cherry delight indeed!! Love the layers coming through here and it looks so luscious! Your pics are stunning too!

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  75. Just lovely! I can't believe I actually have all ingredients on hand to make these, Junior will be so happy!

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  76. Deliciousness! By the way, your photos are amazingly beautiful!

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  77. So happy to hear it's spring there. Shoots are stunning Rosa :)

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  78. Like your friend, I'm not against such a lovely and innocent indulgence, so I'm just in love with these delicious verrines!

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  79. Gorgeous cherry delights and wonderful landscapes!!

    I hope you are feeling better, dear :)

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  80. What a gorgeous and decadent treat Rosa :D Delightful indeed. Your photos make me want to grab a spoon and dive in.

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  81. What I wouldn't give for a long-handled spoon to dig deep into that lovely glass. Mmm, can never get enough of cherries. ;)

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  82. A very delightful dessert, Rosa! Beautiful photos as usual :).

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  83. I adore cherries and didn't eat enough last season. Delightful dessert Rosa.

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  84. J'attends avec impatience les premières cerises. C'est entre cranachan écossais et l'Eton Mess ces jolies verrines ;-)

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  85. Delicioso y fantásticas fotos como siempre. Saludos.

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  86. This looks delicious - and gorgeous photos, as always!!

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  87. These look superb. Love cherries and the way you have presented it in these beautiful individual glasses. Like always the photographs are outstanding!

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  88. I am soo going to give this recipe a try this weekend when my family comes over to visit.

    Thank you so much for posting it,

    I think it will be a "delight" to make! ;-)

    Grandma Kat
    XOXOXOXOXO

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  89. A delicious dessert! Love griottes especially since they are not easy to find in my neck of the woods; love the photos they are sublime/

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  90. Thank you for such a fascinating post about Spring. Your dessert sounds fantastic especially since you put crème pâtissière and not only whipped cream I frankly like much less. It's funny because I have just bought some frozen cherries and will be making a dessert with them. I am happy you feel better now!

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  91. what a stunning creation! this is more lovely than i would have thought possible, and given my love of cherries, i'm smitten!

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  92. Beautiful dessert. Gorgeous scenic and food captures Rosa! I love mahleb as we use it in the traditional Greek Easter bread.

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  93. This looks like just the thing to have in this blazing summer heat in Mumbai. Simply irresistible

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  94. Elles sont superbes ces verrines !
    J'ai encore du mal avec l'anglais...
    Bises

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  95. Ah yes, I'm not quite ready to shed my winter layers either! Good thing there are a few months of spring to ease me into the transition!

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  96. Whoa!!! Rosa, these are perfect! These wouldn't last long in my house either!

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  97. Simply Stunning Rosa, I cannot wait for cherries to arrive... perfect for spring! Our weather feels like summer has arrived.

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  98. Joli et gourmand ce dessert!
    Miam!

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  99. Absolutely georgeus verrines! Love the photos!

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  100. Ohmygosh...the granola topping alone is enough to stop me in my tracks. But no, I must go on and swoon over the cherries. The truly are delightful! Gorgeous!

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  101. I love cherries and this treat sounds delightful. I cannot wait to dig in. I had to laugh about your comments on the crazy weather. I was in Spain during that incredible cold spell - just amazing. I had every sweater on that I could find.

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  102. Oh Rosa your photography is stunning. I especially love your paysages one but I also like the new food series.

    These cherries treats don´t just look fantastic I am sure they taste delicious.

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  103. Oh Rosa some of these photos are amazing. You really love where you live it is easy to see you find beauty at every turn..... The food looks delightful too!

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  104. Rosa, these photos are so gorgeous. Sour cherries are one of my favorite things!

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  105. MMMM LOVELY PICS:) I really like your blog and will happily follow.
    If you want some swedish decor inspiration you can check out my blog:)
    I wish you a great week with lots of sun.

    LOVE Maria at inredningsvis.se
    (Sweden)

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  106. It is spring here for sure for the winter was never was this year :( I do not know how you combine the most beautiful things!! Mahleb and Tahini and Cherry and Pastry cream... how can anyone resist this!

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