Cherry Tiramisu
Ingredients:
1/4 cup strong black coffee 125g packet sponge fingers
2 teaspoons sugar 500g cherries, stemmed & pitted
1 tablespoon gelatine 200ml whipped cream, for garnish
250g smooth ricotta cheese (optional)
1 cup icing sugar Chocolate & mint leaves for garnish
200ml light sour cream
Method:
Make coffee. Stir in sugar & gelatine and stir unitl gelatine has melted.
In a large mixing bowl, combine ricotta cheese, icing sugar, sour cream and coffee mixture; mix well and set aside.
Quickly dunk biscuits into coffee.
To assemble, spoon two tablespoons of ricotta cheese mixture into each of 4 parfait glasses. Add 4 sponge fingers to each glass; top each with cherries.
Repeat ricotta, sponge finger & cherry layers. Fincish each serving with an equal portion of remaining ricotta cheese mixture on top.
Garnish with whipped cream, reserved cherries, chocolate and mint leaves. Allow to chill for 2 to 3 hours before serving.
Serves 4
Cherry Fiands
Ingredients:
185g butter, melted
6 eggwhites, beaten lightly
1 cup (100g) almond meal (ground almonds)
1 1/2 cups (250g) icing sugar mixture
1/2 cup (75g) plain flour
500g fresh cherries, pitted
Method
Preheat overn to moderately not (200c)
Grease 12 small retangular pans or or a 12 hole muffin pan (1/3 cup/80ml capacity).
Put butter, eggwhites, almond meal, sifted icing sugar and flour in a bowl; stir to combine. Divide mixture among the pans, sprinkle with the cherrries. Bake for about 25 minutes. Turn onto a wire rack to cool. Dust with icing sugar, if desired.
Suitable to freeze.
NOTE: this receipe makes 12 friands & can be made 2 days ahead.
Cherry Pie
Ingredients
1 cup (200g) palin flour 2 tablespoons iced water
100g unsalted butter 1 kg pitted cherries
2 tablespoons caster sugar 2 tablespoons cornflour
50g almond meal 2 tablespoons caster sugar
Ice cream to serve
Method
Preheat oven to 200c
Placed flour, butter, sugar and almond meal in the bowl of fo a food processor. Process unitl mixture resemblers breadcrumbs. Add water and continue to procress until mixture comes together.
Remove from processor and shampe into a disc. Refrigerate for an hour or until ready to use.
Roll out pastry to approx 25cm. Place cherries in the middle, leaving a 5cm border.
Bake for 30 minutes or until pastary is golden.
Serve with cream and ice cream.
Serves 8
Place cherries, cornflour and sugar in a bowl.
10101010100000001100110010001000101010101000100010100000101010101100000010000000111111111010000010101010111111111010000011000000
|