Recipe: Cherries, Cherries, Cherries!

Mark Greenaway has launched his first book, “Perceptions – Recipes from Restaurant Mark Greenaway” and its aim is to challenge the perception of Scottish food.He’s been kind enough to share one of his recipes with us…

Set Cherry Mousse (Serves 6) PRESS RELEASE (268mm-222mm-300dpi)-CMPL3604-Edit

400g cherry purée

5 egg whites

160g caster sugar

400ml double cream

4 leaves gelatine (soaked in cold water)

2 vanilla pods (seeds of)


Place the cherry purée into a flat-bottomed pot and reduce down to 200g. Remove from the heat

and allow to cool completely.

Place the egg whites into a bowl and whisk to soft peaks. Slowly add in the sugar while whisking to a sturdy French meringue.

Whip the double cream with the vanilla seeds to soft peaks. Stir the meringue into the cream.

Place 100g of the cherry purée in a pot over a low heat and add the bloomed gelatine, stirring to dissolve. Remove from the heat and add in the remaining purée.

Slowly add the purée to the cream and meringue mixture while stirring.

Place the mousse into a 3cm deep tray and leave to set for at least 4 hours in the fridge. Portion the mousse into 5cm x 5cm squares and store in the fridge.


Cherry Granola Clusters

300g fresh cherries (pitted, soaked in 250ml kirsch for 1 week)

400g cherry purée

480g rolled oats

220g pinhead oats

300g blanched flaked almonds

80g blanched hazelnuts (chopped)

240g brown sugar

240ml maple syrup

180ml olive oil

20g vanilla salt

Method (Prepare ahead)

Drain the cherries. Dehydrate at 57ºC for 24 hours on a tray lined with silicon paper.

Place the cherry purée in a pan and reduce on a high heat to 100g.

Preheat the oven to 180ºC.

Toast the oats, almonds and hazelnuts together for 10 minutes, then place them in a large bowl.

Reduce the oven temperature to 150ºC.

Place the sugar, maple syrup, olive oil and salt into a pan and dissolve the sugar on a low heat.

Pour this mixture onto the oats and nuts and mix thoroughly. Spread onto a tray lined with silicon paper. Bake in the oven for 30-40 minutes mixing every 5-10 minutes.

In the last 5 minutes of cooking, add the cherry reduction and work it through the granola. Remove from the oven.

Add the dehydrated cherries and scrunch together with the granola into small ‘clusters’. Dehydrate the clusters at 43ºC for 12 hours on a tray lined with silicon paper. Store in an airtight container.


Cherry ‘Meringues’

300ml cherry juice

6g Hy-Foamer

4g xanthan gum

3g Crisp Film

10g caster sugar


Place the cherry juice in a mixer bowl.

In a separate bowl add the Hy-Foamer, xanthan gum, Crisp Film and sugar and rub together until


Add the sugar mixture to the cherry juice. Whisk on full speed for approximately 12 minutes until the mixture starts to climb up the whisk and is very thick and glossy.

Transfer the meringue to a piping bag fitted with 1½cm nozzle. Pipe small mounds onto a tray lined with silicon paper.

Dehydrate at 64ºC for 24 hours. Keep the meringues in the dehydrator until ready to use.


Cherry Paint

200g cherry purée

10g caster sugar


Place the sugar and cherry purée in a heavy-based pot over a high heat. Reduce the purée, whilst continually stirring, down to 50ml; it will be very thick.


Cherry Laces

150g cherry purée

150ml stock syrup

4g gellan gum type F

4 leaves gelatine (soaked in cold water)


Add the stock syrup and cherry purée to a pot. Add the gellan gum and blend together using a

stick blender.

Place the cherry mixture over a high heat and bring the mixture to the boil. Add in the drained

gelatine and blend the mixture again. Pour the liquid into a piping bag, leave to cool for about 5-6 minutes.

Set up 2 sheets of silicon paper on top of 2 baking trays.

Cut a very fine pinhole in the piping bag, about 0.1mm. Carefully pipe long strands of the lace onto the sheets; if it is still too liquid, let it stand for a further 3-4 minutes and start again.

Place the baking trays in the fridge to fully set.


Cherry Sorbet

333g caster sugar

600ml water

66ml kirsch

45g liquid glucose

1kg cherry purée

Method (Prepare ahead)

Bring the sugar, water, kirsch and glucose to the boil. Pour this mixture over the cherry purée and whisk together well. Allow to cool and pour into a container. Freeze for 24 hours.

Cut the mixture into rough cubes, then blend in a Thermomix on setting 4 until smooth and lighter in colour. Pour back into a container and store in the freezer.


Cherry Gel

6g gellan gum type F

150g caster sugar

600g cherry purée


Rub the gellan gum through the sugar. Add the cherry purée and blend with a stick blender.

Place on the heat and slowly bring up to the boil, stirring constantly. Once boiled, remove from the heat and blend once more with a stick blender.

Pass through a fine chinois and pour into a tray, refrigerate for 1 hour.

Once fully cooled, add the set gel to a Thermomix and blend on full power to a smooth, silky gel. Transfer the gel to a squeezy bottle.


To Assemble

18 fresh cherries

picked thyme leaves (to garnish)


Paint the base of each plate with the cherry paint. Using a palette knife place 1 square of

cherry mousse on each plate on top of the paint. Rocher a spoonful of sorbet onto each square of cherry mousse and rocher 2 further spoonfuls of sorbet onto each plate. Scatter all the elements around it, finally draping the cherry laces on top.

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