For this ground cherries purée and white chocolate whipped cream recipe, we headed to Gourmet Chef Packers in Shediac. The main activity of this company is seafood and especially lobster they’re famous for across the world. At this point you might think chocolate and lobster? Well, we actually believe this might work. But we’d love to discuss this with a chef. So the reason we stopped there is that beside the seafood activity, one farmer called Kenneth is growing some organic fruits and vegetables using a suprising compost : lobster shell. It’s ingenious, environmental-friendly and very efficient as a fertilizer for ground cherries. With Marie-France, his partner full of creativity, they develop a sustainable and innovative farm which products are to be found in Shediac market on summer Sundays. Last but not least, their cerises de terre are amazing! It’s a fruit we didn’t get the chance to try in Paris and we now can confirm we LOVE it.
Ground cherries purée and white chocolate whipped cream
- 700+50 grams ground cherries
- 1 teaspoon of sugar
- 1 vanilla pod
- 1/4 tonka bean
- 500ml cream 35%
- 140 grams white chocolate
Place the cream whipper in the fridge for 1 hour. Split the vanilla bean down its length using the paring knife.
Scrape the seeds out of the vanilla pod and reserve for the fruit purée.
Cut the white chocolate into chunks and place in a bowl. Boil the cream with the vanilla pod and tonka bean. Filter and pour on the white chocolate. Mix. Place in the cream whipper. Use two cream chargers. Place horizontally in the fride for at least 1 hour.
Meanwhile, prepare the cerises de terre. Rince. Place in pan and cook at medium heat with the sugar and vanilla seeds for 15 minutes. Leave to cool.
To serve the dessert, alternate layers of cerises de terre purée and whipped cream. Add some fresh fruits on top.