Cerises à la Valéria (Cherry Tartlets Valéria)

Ingredients

• pâte sucrée
• redcurrant ice
• cream
• meringue italienne
• cherries
• Bordeaux wine
• redcurrant syrup
• chopped pistachios
• ice in pieces (for the tray)

Instructions

1. Bake tartlet crusts in pâte sucrée.
2. Mix a redcurrant ice with cream and line the bottom of each crust with it.
3. Pipe vanilla-flavoured meringue italienne over the ice.
4. Poach stoned cherries in sweetened Bordeaux wine and arrange them on the meringue.
5. Set the tartlets on a dish and stand the dish on a tray of ice in pieces.
6. Pass through the oven to dry the meringue.
7. On coming out of the oven, coat the cherries quickly with redcurrant syrup and sprinkle with chopped pistachios.
8. Dress the tartlets on a napkin.