Simone Beck’s flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.
I apologize in advance.
This recipe is anything but simple.
Elise Bauer
Never mind that on the day of, Ed couldn’t make it for dinner.
The die was cast, Le Talleyrand was to be made, birthday boy or no birthday boy.
Child called her ‘La Super-Francaise’; Paul Child called her ‘Sigh-Moan.’
Elise Bauer
Le Talleyrand was delicious, a little complicated to make but doable, and the flambe part really cool.
Especially when spooning the blue-flamed burning kirsch from the egg shell over the rest of the meringue.
Put the egg yolks and sugar into the top of a double boiler.
Elise Bauer
(Save the neatest empty eggshell, trimming its edges with scissors.)
Beat until fluffy and pale yellow, 2 or 3 minutes.
Strain in the maceration liquid from the cherries, combining gently with a whisk.
Elise Bauer
Stir in the ground almonds and flour.
Remove from heat and transfer to a bowl set in an ice bath.
Stir with a spatula until cold.
Elise Bauer
Whip the cream until the beaters leave light traces on the surface.
Beat in 2 tablespoons of the confectioners sugar and 1/2 teaspoon of the vanilla, until soft mounds form.
Beat the egg whites with a pinch of salt until they are stiff but not dry.
b. Foldhalfof the egg whites into the whipped cream until mixed.
Butter a 9-by-12-inch oval baking dish.
Spread the cherries on the bottom and pour the custard over them.
Press the eggshell into the meringue so that it shows only as a well in the center.
(The dessert can be made up to 1 hour in advance to this point; keep refrigerated.)
Sprinkle the meringue with the slivered almonds, then sift a little confectioners sugar over the top.
Cook until the meringue is lightly browned, 5 to 10 minutes.
Heat the remaining kirsch or rum in a small saucepan.
