Fennel and Cherry
Roasted Cherries, Cherry Diplomat Cream, Pernod Sabayon, Pistachio-Cherry Biscotti Tuile, Fennel Sugar, Fennel Fronds
Pastry Chef Emily Heleba of Magdalena at The Ivy Hotel | Baltimore, MD
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Cherry Purée:
600 grams apple cider
500 grams frozen cherries
150 grams golden raisins
75 grams sweet cherry vinegar
Kosher salt
Roasted Cherries:
860 grams dried cherries
80 grams brown sugar
6 grams ground sumac
5 grams Chinese five spice
Cherry Diplomat Cream:
165 grams cubed butter
250 grams granulated sugar
185 grams eggs
75 grams cornstarch
1 kilogram whole milk
1 tablespoon vanilla paste
400 grams whipped heavy cream
Pernod Sabayon:
150 grams white wine
90 grams powdered sugar
4 egg yolks
40 grams Pernod
200 grams heavy cream
Fennel Sugar:
200 grams granulated sugar
3 grams fennel pollen
Pistachio-Cherry Biscotti Tuile:
96 grams dark brown sugar
93 grams all-purpose flour
90 grams granulated sugar
24 grams cocoa powder
Kosher salt
1 egg
62 grams cubed butter
¾ tablespoon coffee extract
¾ teaspoon vanilla extract
¾ teaspoon almond extract
100 grams dried cherries, soaked overnight
100 grams toasted pistachios, chopped
56 grams chopped chocolate
To Assemble and Serve:
Fennel fronds
METHOD
For the Cherry Purée:
In a saucepan over medium heat, combine all ingredients. Season with salt. Cook until cherries begin to macerate. Using a Vitamix Commercial immersion blender, blend until smooth. Transfer to an airtight container and refrigerate.
For the Roasted Cherries:
Heat oven to 350°F. In a shallow hotel pan, combine all ingredients and 250 grams water. Cover with aluminum foil. Bake 15 minutes, or until fragrant. Let cool. Transfer to an airtight container and reserve.
For the Cherry Diplomat Cream:
Place butter in a large metal bowl and set aside. In a mixing bowl, whisk to combine half of the sugar, eggs, and cornstarch. Set aside. In a saucepan over medium heat, bring milk, vanilla, and remaining sugar to a simmer. Temper egg mixture with milk mixture, then whisk egg mixture into saucepan. Whisk until large bubbles form, then pour over butter. Using a Vitamix Commercial blender, blend until mixture is fully emulsified. Cover with plastic wrap, ensuring wrap is touching the surface. Refrigerate. Once chilled, fold in whipped cream and 100 grams Cherry Purée. Transfer to a piping bag and refrigerate.
For the Pernod Sabayon:
In a metal bowl set over a double boiler over medium heat, whisk to combine wine, sugar, and egg yolks until mixture reaches 180°F and is thick and glossy. Remove from heat and let cool to room temperature. Whisk in remaining ingredients. Strain and transfer to a siphon canister with 2 charges. Refrigerate.
For the Fennel Sugar:
In a mixing bowl, combine ingredients. Transfer to an airtight container and reserve.
For the Pistachio-Cherry Biscotti Tuile:
In a mixing bowl, whisk to combine brown sugar, flour, granulated sugar, and cocoa powder. Season with salt. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Add egg. Mix until just combined. Add butter and extracts. Mix until well combined. Fold in remaining ingredients. Let sit 5 minutes at room temperature. Transfer to a floured work surface and shape into a 2-inch wide rectangular log. Wrap tightly in plastic wrap and refrigerate overnight. The next day, heat oven to 350°F. Place dough log on a parchment-lined sheet tray and bake 30 minutes. Let cool. Transfer to a nonreactive container. Cover and freeze. Once frozen, heat oven to 200°F. Using a deli slicer, slice biscotti into desired size tuile. Transfer slices to a parchment-lined sheet tray and bake until crisp. Let cool.
To Assemble and Serve:
In a saucepan over low heat, warm 2 tablespoons Roasted Cherries. Pipe desired amount Cherry Diplomat Cream into a small, shallow serving bowl. Gently press down to create divot. Fill divot with warmed Roasted Cherries. Pipe 60 grams Pernod Saboyon over top. Sprinkle with Fennel Sugar. Garnish with 1 Pistachio-Cherry Biscotti Tuile and fennel fronds.
