Warm Almond Torta with Cherry Soup and Mint Gelato.

For the simple syrup, in a small covered saucepan over medium heat, bring the sugar and water to a boil. Reduce the heat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside in an ice bath until chilled.

For the mint gelato, in a medium saucepan over medium heat, combine the heavy cream, half the sugar and half the mint and simmer for three minutes. Remove from the heat and set aside for 10 minutes. Strain through a fine mesh sieve and set aside, discarding the mint leaves. Bring a medium saucepan of water to a boil and blanch the remaining mint leaves. Remove from the heat and shock in an ice bath. Drain the mint through a fine mesh sieve and pat dry of any excess water.

In a blender combine the mint and simple syrup and puree until smooth, about one minute. Transfer the mint syrup to a bowl and set aside. In a medium saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat and maintain at a low simmer. In a medium bowl, combine the remaining sugar and egg yolks and whisk until smooth. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove form the heat and strain through a fine mesh sieve. Set aside ice bath until chilled. Whisk in the mint syrup and set aside for 20 minutes. Strain through a fine mesh sieve and freeze in an ice-cream machine according to the manufacturer's instructions.

For the almond torta, preheat the oven to 375 degrees and coat six 4-inch square molds with nonstick spray. In a medium saucepan, melt the butter over medium heat and simmer until browned. Remove from the heat and set aside to cool slightly. Strain through a fine mesh sieve and set aside. In a medium saucepan over medium heat, bring the water to a boil and remove from the heat. In a small bowl, combine the hot water, cherries, and Vin Santo and set aside until the cherries are plump, about 10 minutes. Strain through a fine mesh sieve. Transfer the cherries to a cutting board, chop fine, and set aside. On a parchment-lined sheet pan, sift together the almond flour, cake flour, and sugar. In the bowl of art electric mixer fitted with the whip attachment, combine the flour mix, salt, and egg whites and mix on low speed until just combined. Increase the speed and mix until thoroughly combined about one minute.

Reduce the speed and gradually add the browned butter, almond extract, vanilla extract, and cherries and mix to combine. Remove the bowl from the mixer and transfer the batter to the prepared molds, filling two-thirds full. Place in the oven and bake for seven minutes. Reduce the heat to 300 degrees and bake until golden brown and firm, about eight minutes. Remove from the heat and set aside, to cool slightly. Remove the tortas from the molds and arrange on a parchment-lined sheet tray. Dust with powdered sugar and reserve, keeping warm.

For the soup, in a blender combine all the ingredients and puree until smooth, about three minutes. Strain through a fine mesh sieve and set aside in an ice bath to chill.

To serve, spoon some soup into a soup bowl and place an almond torta in the center. Set a scoop of mint gelato on top and garnish with chocolate shavings and mint.

(Serves 6)

For the simple syrup:

3/4 cup granulated sugar 

3/4 cup water

For the mint gelato:

1 quart heavy cream

1 cup granulated sugar

2 ounces black mint leaves [*]

12 egg yolks

1 cup reserved simple syrup

For the almond torta:

8 ounces unsalted butter, diced

1/2 cup water

1/2 cup dried cherries

1/4 cup Vin Santo

3 ounces almond flour

3 ounces cake flour

12 ounces confectioners' sugar 

1/4 teaspoon salt

1 cup egg whites

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

For the soup:

4 cups sweet Bing cherries, stemmed, pitted, and chilled

4 sprigs black mint, stemmed

1/2 cup reserved simple syrup

2 tablespoons granulated sugar

1/3 teaspoon salt

Juice of 1/2 lime

Salt to taste

For the garnish:

Chocolate shavings

Black mint sprigs

(*.) Available through Blooming Hill

Farms at [phone].