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| Recipe Archive > Desserts > |
Cherries & Custard
(Feeds 4)
If preferred, you can also use a mixture of firm ripe fruits to stud into this rich cream-based custard flavoured with the heavenly taste of kummel, distilled from caraway seeds.
A small addition of orange segments adds a sharp flavour to the rather sweet sabayon and cherries. Serve hot straight from the grill, delicious!
Equipment & Ingredients
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4 individual gratin dishes, or shallow soup plates |
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100g / 4oz Whitworths caster sugar |
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75ml / 3fl oz double cream |
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1½ tbsp Kummel, Kirsch or another fruit based liqueur |
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12oz / 350g sweet red cherries, (it's always wise to taste before buying) |
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4 small sprigs of mint leaves for decoration |
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Method
Peel the orange, and then divide into segments, making sure all the pith and membrane have been removed. Wash and stone the cherries and leave them with the orange segments to one side. Set well apart on kitchen paper to drain. Place the egg yolks, sugar and water in a bowl set over a pan of gently simmering water. Whisk for 8-2O minutes (depending if it is by a rotary whisk or by hand), until thick and creamy. Remove from the heat and continue to whisk until cold. Fold in the cream and chosen liqueur. Add a pool of custard to each shallow dish and arrange the cherries and orange segments in small piles over the custard. Some but not all of the fruit will slip into the custard. Set the custards under a hot grill for about 1 minute until the surface looks appetisingly golden. Finish off with a small decoration of fresh mint leaves and a fine dusting icing sugar, sifted to one side of the plate to emphasise the delicacy of this fine dessert.
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