Russian-Style Pistachio Ice Cream, Lady Marley Cherry Meringue

A dense, silky pistachio ice cream, served very cold, almost solemn, accompanied by a light cherry-scented meringue. The composition plays on the contrast between the depth of the pistachio, the tartness of the fruit and the airy crunch of the meringue.

500 ml whole milk

200 ml full-fat cream

6 egg yolks

110 g sugar

120 g pure pistachio paste

40 g unsalted pistachios, lightly toasted

1 pinch of fleur de sel

3 egg whites

150 g caster sugar

1 teaspoon lemon juice

2 tablespoons freeze-dried cherry powder, or, failing that, a well-reduced cherry coulis

A few fresh cherries or drained amarena cherries

Crushed pistachios

A few drops of cherry coulis

Heat the milk and cream without bringing them to the boil. Whisk the egg yolks with the sugar until pale. Gradually pour the hot liquid over the yolks, then return everything to the saucepan.

Cook over a low heat, stirring, until the custard coats the back of a spoon. Remove from the heat and add the pistachio paste and fleur de sel. Blend, leave to cool completely, then churn in an ice cream maker. Add the toasted pistachios just as the ice cream finishes setting.

Whisk the egg whites with the lemon juice until stiff. Gradually add the sugar until the meringue is glossy and firm. Gently fold in the cherry powder.

Shape small, irregular meringues on a baking tray and bake for about 1 hour 30 minutes at 90°C. They should be dry on the outside and slightly soft at the centre.

Place a generous quenelle of pistachio ice cream on a very cold plate. Add a cherry meringue broken into shards, a few cherries, a streak of coulis and a scattering of crushed pistachios.

Serve without delay, but never in haste. The ice cream should be firm, the meringue light and the cherry bright enough to awaken the whole.