Sbriciolata Di Millefoglie With Sour Cherry Preserves Recipes

SBRICIOLATA DI MILLEFOGLIE WITH SOUR-CHERRY PRESERVES

Steps:

• Lemon Pastry Cream: Whisk together sugar, corn-starch, and salt in a saucepan. Whisk together milk and egg yolks; add to pan along with butter. Bring to a boil over medium heat. Let boil 1 minute, whisking constantly; remove from heat.
• Strain mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, add lemon zest; whisk until smooth. Makes 2 cups.
• Sbriciolata: Preheat oven to 425 degrees. On a lightly floured surface, roll out dough to a 15-by-10-inch rectangle. Using a sharp knife, cut into 12 rectangles, each approximately 5 by 2 1/2 inches. Place on a baking sheet and bake until puffed, about 8 minutes. Reduce oven temperature to 375 degrees and bake until golden and very crisp, 20 to 22 minutes more. Transfer to a wire rack; let cool completely, about 30 minutes (do not cover, or pastry will lose its crispness).
• Whisk heavy cream to soft peaks; fold 1 cup into pastry cream. Cut 8 cooled pastries crosswise into quarters; break remaining 4 pastries into loose shards.
• Spoon about 2 tablespoons pastry-cream mixture into the bottom of each of 8 parfait glasses. Add 2 pieces of pastry, a sprinkling of pastry shards, and 1 teaspoon preserves to each. Repeat twice, for a total of 3 layers. Finish each with a broken piece of pastry and a dollop of remaining plain whipped cream.

SOUR CHERRY PRESERVES

Steps:

• Toss together cherries, sugar, and lemon juice in a large bowl.
• Wrap cherry pits in a paper towel and crack them with a rolling pin or pestle just enough to extract inner white kernels. Discard outer shells and tie white kernels in a cheesecloth bag. Stir bag into cherry mixture and chill, covered, at least 8 hours and up to 1 day.
• Sterilize jars and lids .
• Pour cherries with liquid and cheesecloth bag into a 5- to 6-quart heavy pot (sugar will not be completely dissolved). Bring to a rolling boil over moderate heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer cherries with a slotted spoon to a sieve set over a bowl to catch juice. Drain cherries 5 minutes, then add juice from bowl to juice in pot.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide cherries among jars using a slotted spoon.
• Return juice in pot to a rolling boil, skimming off any foam. Continue boiling until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Discard cheesecloth bag.
• Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute. Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
• Let preserves stand in jars at least 1 day for flavors to develop.