Macerated cherries with yoghurt ice cream


  • 200 g large cherries
  • 20 g white sugar
  • 5 g balsamic vinegar
  • 5 g Kirsch (cherry brandy)
  • Black pepper
  • Yogurt ice cream


To make this recipe for macerated cherries, first dissolve the sugar in the liquids. Then, cut the cherries in half and, using a pitter, remove the stone.

After pitting them, pack the cherries with the liquids in two bags. Leave one bag to rest for 3 hours and cook the other in the SmartVide sous-vide cooker for 15 minutes at 80 degrees.

After 15 minutes, put the cherries in ice water to cool them.

To serve, place the ice cream, the cherries and a little of the maceration juice on the sides. Finish by grinding a little black pepper.

In this recipe for macerated cherries, using the sous-vide technique helps the cherries to acquire a more powerful flavour. In addition, we can keep a controlled stock of bags for service.