70g polenta | 200g ground peeledpistachio | 70g plain flour | 1 tsp baking powder | 120ml olive oil | 100g melted butter | 3 eggs | 200g sugar | 1 lemon zest and juice | 1 juice orange
125g butter | 6 yolks | 3 eggs | 150g sugar | 1 tbsp of pistachio pasteMascarpone Mousse
375g Mascarpone | 375g whipped cream | Vanilla pod | 80g sugar | 3 leaves gelatinePacojet Sorbet Syrup
210.5g sugar | 34.5g sorbet stabilizer | 1955g water | 909g glucose
Pit 250g cherries neatly in half | 250ml port | 250ml red wine | 300g caster sugar
Mix together the dryingredients blitz them to apowder. Whisk eggs and sugar tosabayon. Melt butter and oiltogether, allow cooling to38c, pour slowly on to whisking sabayon.Add dry mix and fold in byhandFinish by adding juices andzest pour into a deep lined30cm x 20cm cake tray and bake at 160c 45mins.
Bring yolks, eggs and sugar to100c in thermomix or bain-marie, cook out for 5 minutesuntil thick. Add butter andblitz. Add tbsp of nut pasteand emulsify.Mousse
Heat 175g mascarpone, sugar and vanilla, meltthe bloomed gelatineinto it.Pass the warm mixtureon to the remainingmascarpone. When at roomtemperature fold inwhipped cream.Sorbet Syrup
Mix stabilizer with 10% ofsugar.Heat everything else to40’c. add mix. Heat to85’c.
Boil above liquids and sugar, take off heat and add pitted cherries leave to macerate
Sudbury House Hotel
Faringdon, Oxforshire SN7 7AArestaurant56.co.uk