📝 About This Recipe
Created by the legendary Auguste Escoffier for Queen Victoria’s Diamond Jubilee, this dramatic dessert remains the pinnacle of table-side elegance. It features succulent dark cherries bathed in a rich, ruby-red syrup, finished with a spectacular tableside flambé of fine brandy. The contrast between the piping hot, boozy cherry sauce and the velvet-cold melting vanilla ice cream creates a sensory experience that is both sophisticated and timeless.
🥗 Ingredients
The Fruit Base
- 1 pound Dark Sweet Cherries (fresh, pitted and stemmed (Bing or Rainier work beautifully))
- 2 tablespoons Cherry Liqueur (such as Kirschwasser or Maraschino liqueur)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Orange Zest (finely grated)
The Jubilee Sauce
- 1/2 cup Granulated Sugar
- 1 tablespoon Cornstarch (dissolved in 2 tbsp cold water to make a slurry)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 piece Cinnamon Stick (whole)
- 1 pinch Salt (fine sea salt)
- 1/4 cup Cherry Juice or Water (unsweetened)
The Flambé and Service
- 1/3 cup Brandy or Cognac (warmed slightly for better ignition)
- 1 pint Vanilla Bean Ice Cream (premium quality with visible bean flecks)
- 4 sprigs Fresh Mint Leaves (for garnish)
- 2 tablespoons Toasted Sliced Almonds (optional, for added texture)
👨🍳 Instructions
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1
Begin by prepping your cherries. If using fresh cherries, use a cherry pitter to remove the stones while keeping the fruit whole and plump.
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2
Pre-scoop four generous portions of vanilla bean ice cream into chilled crystal coupes or bowls. Place them back in the freezer to stay firm until the very last moment.
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3
In a large, heavy-bottomed skillet or flambé pan over medium heat, melt the butter until it begins to foam slightly.
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4
Whisk in the granulated sugar and the cinnamon stick. Stir constantly for 2-3 minutes until the sugar begins to dissolve and smells slightly toasted.
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5
Add the pitted cherries, orange zest, and a pinch of salt to the pan. Toss gently to coat the fruit in the buttery sugar mixture.
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6
Pour in the cherry juice (or water) and the lemon juice. Simmer the cherries for about 5 minutes, or until they just begin to soften and release their deep red juices.
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7
Stir in the Kirsch (cherry liqueur) and let it cook for 1 minute to integrate the flavors.
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8
Slowly whisk in the cornstarch slurry. Continue to simmer for another 1-2 minutes until the sauce thickens enough to coat the back of a spoon with a glossy sheen.
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9
Remove the cinnamon stick. If you are serving tableside, ensure your guests are watching for the finale.
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10
Carefully pour the brandy into a small saucepan and warm it slightly over low heat (do not let it boil). This ensures it ignites instantly.
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11
Remove the cherry pan from the direct heat source. Pour the warmed brandy over the cherries. Using a long-reach fireplace lighter, carefully ignite the vapors.
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12
Gently shake the pan or use a long-handled spoon to baste the cherries with the blue flames until the alcohol burns off and the flame extinguishes naturally.
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13
Immediately retrieve the chilled ice cream bowls from the freezer.
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14
Ladle the hot, bubbling cherry sauce generously over the cold ice cream. The contrast of temperatures is the hallmark of this dish.
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15
Garnish with a sprig of mint and a sprinkle of toasted almonds if desired, and serve immediately while the sauce is still warm.
💡 Chef's Tips
Always use a long-reach lighter and keep a pan lid nearby for safety when flambéing. If using frozen cherries, thaw them completely and pat dry to avoid excess water diluting the sauce. For the best flame, ensure your brandy is at least 40% alcohol (80 proof). Do not overcook the cherries; they should stay plump and intact, not mushy or broken. If you don't have Kirsch, a high-quality Bourbon makes a delicious, smoky alternative.
🍽️ Serving Suggestions
Pair with a chilled glass of Demi-Sec Champagne or a sweet Moscato d'Asti. Serve with crisp almond tuile cookies for an elegant textural contrast. A small glass of dark cherry brandy on the side enhances the fruit notes. For a non-traditional twist, serve over a slice of warm pound cake alongside the ice cream. Accompany with a strong, dark roast espresso to cut through the sweetness.