Black Forest Boule-de-Neige

Black Forest Boule-de-Neige
Photo by Mark Thomas

Ingredients

  • ¼ teaspoon almond extract
  • 6 large eggs
  • 1/3 cup cherry preserves
  • 1 ¼ cups sugar
  • Nonstick vegetable oil spray
  • 8 tablespoons unsalted butter
  • ¼ cup powdered sugar
  • + 8 more ingredients
    • 16 candied violet petals
    • 2 cups whipping cream
    • 1/3 cup all purpose flour
    • 1 ½ cups dried tart cherries
    • 1 teaspoon vanilla extract
    • 2 tablespoons kirsch (clear cherry brandy)
    • 1 pound bittersweet (not unsweetened) or semisweet chocolate
    • 4 teaspoons kirsch (clear cherry brandy)

Position rack in lowest third of oven and preheat to 350°F. Line 10-cup metal bowl with foil, extending 3 inches over sides. Spray foil with nonstick spray. Stir preserves with kirsch in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil. Cover; remove from he...

View full recipe at Epicurious

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