Step 1 – Make pastry case exactly like Môn Blanc
Step 2 – Make the Frangipane filling
- Roast ground almonds in the oven until golden brown. This will give a rich almond flavour throughout the Bakewell once cooked. Allow to cool.
- Cream butter and sugar together on a low speed (make sure butter is at room temperature, otherwise it will never combine fully with the sugar) Do not over-whip this mixture; any air will cause the mix to split when the eggs are added.
- Add eggs one by one. Ensure the previous egg is fully incorporated/emulsified before adding the next or the mix will split.
- Add the cooled, roasted ground almonds a little at a time.
- Add a pinch of salt to enhance the flavour.
- Add a small amount of chopped tarragon to the mixture.
- Allow to rest at room temperature until needed.
Step 3 – Bake the frangipane tart
- Fill the bottom of the tart shell with a thin layer of plum and raspberry jam (this is what Mr Kipling uses, therefore it clearly works for the masses!)
- Fill the rest of the tart case with the frangipane mix and smoothen it with a small pallet knife.
- Bake at 160 degrees Celsius until golden and just cooked in the middle.
- Allow to cool.
Step 4 – Prepare the liquid cherry centre
- Pit 1kg of cherries.
- Blend half of them into a fine puree and pass through a sieve.
- Chop the other half into quarters and combine with the puree.
- Add a handful of chopped tarragon – this will enhance the flavour of the cherry and add a new aniseed dimension to the Bakewell.
- Freeze this mixture into semi-sphere moulds.
Step 5 – Make the vanilla mascarpone mousse
- Boil cream and sugar together.
- Add setting agent.
- Pour over mascarpone and blend thoroughly with a hand blender.
- Allow to chill overnight.
Step 6 – Whip mousse
- Whip up the mascarpone mousse until firm but silky.
- Pipe mousse into a larger semi-sphere mould than the cherry mould, and insert the frozen cherry semi-sphere.
- Allow to freeze solid.
Step 7 – Make Glaze
- Boil water, sugar and glucose to 103 degrees Celsius.
- Pour over white chocolate and add the setting agent.
- Finally, add the condensed milk and blend well with a hand blender.
- Allow to cool to 32 degrees Celsius before using.
Step 8 – Assemble
- Glaze the semi-sphere mousse with red coloured glaze.
- Place on top of the baked frangipane carefully.
- Make an Italian meringue by boiling sugar and water to exactly 121 degrees Celsius and pouring over egg whites whilst continuously whisking (otherwise the eggs will cook from the heat).
- Whip the meringue to stiff peaks and pipe around the glazed dome.
Originally featured on Richard Holt: Yr Academi Felys.
Recipe by Richard Holt.