Cherry Compote with Pistachio Liqueur

Cherry compote with pistachio liqueur is a fruit layer set with starch and gelatin, widely used today in mousse cakes and modern pastries. Flavoring it with liqueur makes the taste really rich, so I definitely recommend the liqueur. Wishing you inspiration and happy pastry experiments!

Cherry Compote with Pistachio Liqueur

A cherry compote layer set with cornstarch and gelatin, flavored with pistachio liqueur - for mousse cakes and modern pastries.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 1 layer

Course: Jelly desserts

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 150 g cherries thawed
• 120 g sugar
• 200 ml cherry juice from the cherries
• 13 g cornstarch
• 9-10 g sheet gelatin
• 50 ml pistachio liqueur
• 1 tsp lemon juice

Method

 

1. Soak the gelatin in plenty of water.
2. Mix the sugar with the cornstarch.
3. Put the cherry juice on the stove and warm it to 40 °C, then stir in the sugar and cornstarch.
4. Whisking constantly, bring to a boil, cook for one minute, remove from the heat and add the lemon juice.
5. Squeeze out the gelatin and dissolve it in the resulting jelly.
6. Add the cherries and flavor with the liqueur.
7. Let the compote cool at room temperature, then chill it in the freezer until it becomes a thick, set jelly and spread it onto the cake.
   

Tips

• Soak sheet gelatin in plenty of cold water and always squeeze it out before adding it in.
• Use the juice that drains off the thawed cherries.
• Before assembling the cake, chill the compote in the freezer until it's a thick, set jelly.