Le Talleyrand was delicious, a little complicated to make but doable, and the flambé part really cool. Especially when spooning the blue-flamed burning kirsch from the egg shell over the rest of the meringue.
Ingredients:
2 (16-ounce) cans pitted dark cherries
1/3 cup plus 1/4 cup kirsch or dark rum
4 large egg yolks
3/4 cup granulated sugar
About 2/3 cup blanched almonds, finely ground
4 1/2 tablespoons flour, preferably cake flour
2/3 cup heavy cream
10 tablespoons confectioners' sugar plus extra for sifting
Be an Author
