Ingredients
- 1 x 680g jar of morello cherries in syrup
- 2 level dessert spoons of arrowroot
- Macarpone cream:
- 200ml cream
- 250g mascarpone
- 2 tbsp icing sugar
- Seeds of one vanilla pod
- Gingernut crumble:
- 75g flour
- 75g cold butter , diced
- 75g sugar
- 50g crushed gingernut biscuits
- 25g roughly chopped hazelnuts
To prepare the cherries, drain them, then pour the syrup into a saucepan. Add two level dessert spoons of arrowroot , dissolved in 50mls of cold water. Stir the dissolved arrowroot into the syrup and simmer until the syrup thickens, then pour over the cherries and set aside.
To make the mascarpone cream, whip the cream, mascarpone, sugar and vanilla together until smooth and thick.
For the crumble, preheat oven to 120 degrees/gas ½. Pulse the flour, sugar and butter together until smooth. Be careful not to over-mix or you will make a dough. Fold in the crushed gingernuts and flaked almonds. Spread the crumble mix on a parchment-lined baking tray and bake in the oven for 20 minutes or so until it starts to colour . Stir occasionally. Remove from the oven and as it cools down it will crisp up.
To serve, layer the mascarpone cream and then cherries in their syrup. Do this twice and sprinkle with a generous spoon of crumble.
See eunicepower.com
Photography: Shane O'Neill, aspectphotography.net
Food styling: Leona Humphreys , onefineplate.com
