Cherry Sundae with Cracked Caramel
Cherries, caramel shards and almond flakes
You can knock this one out pretty quickly and you can swap the cherries for mixed berries. I did a poll last week on my stories on Instagram and you guys actually chose apricots over cherries, but I promise an apricot dessert will be coming to you next week. Either way, for cherry lovers, this is simple and delicious. You can omit the caramel altogether and swap for some toasted nuts.
Serves 6 people
Ingredients
For the caramel:
300g caster sugar
1/4 tsp sea salt
For the cherries:
800g cherries, (pit them)
100g brown sugar
A squeeze of lemon juice
2-3 tbsp Grand Marnier
For the cream:
600ml of whipping cream
2-3 tsp vanilla extract
100g icing sugar
50g of almond flakes for serving
Method:
Set a large saucepan to medium to high heat and add the caster sugar. Move it around every so often until it melts into a dark coca-cola colour. You can use a wooden spoon to break up the sugar crystals. Add the sea salt to the caramel.
Pour the caramel evenly onto some baking paper in a baking tray and leave to cool. You should try to create a thin layer of caramel so it is easy to break up for later.
Add the pitted cherries into a large bowl and sprinkle over the brown sugar and lemon juice. Mix! Then add the Grand Marnier and leave to soak and infuse for 10 mins.
In a large bowl, whip the cream with vanilla and icing sugar until it’s light and fluffy.
To serve, drop the sheet of caramel from a height to break into shards. Spoon some cherries into a chilled glass, top with whipped cream, almond flakes, any fruit juices and a few caramel shards. Store cherries and cream in the fridge for 2 days.