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Categories:
cherries lemon orange cinnamon stick cloves sugar rum cornflour gingerbread eggs whipping cream yoghurt vanilla icing sugar
Viewed: 51 - Published at: 6 years agoIngredients
- 720 ml cherries in syrup, drained
- 1 None lemon, juiced and with the peel cut into strips
- 1/2 None orange, with the peel cut into strips
- 1 None cinnamon stick
- 2-3 None cloves
- 100 g sugar
- 8 tbsp rum
- 20 g cornflour
- 300 g iced gingerbread
- 2 None medium eggs, separated and chilled
- 125 ml whipping cream
- 500 g low fat cottage cheese
- 150 g creamy full fat yoghurt
- 1 tsp vanilla extract
- 75 g icing sugar + some for dusting
Method
- Pour the cherry juice into a pan with 2 tablespoons of lemon juice. Add the lemon and orange peels, the cinnamon and cloves to the pan. Switch off the heat and leave to infuse for about 10 mins. Pour the juice through a sieve, then return to the pan. Add 3 tbsp of sugar and 4 tablespoons of rum and bring to a boil. Meanwhile, mix the cornstarch with 4 tablespoons of water and mix until smooth, then pour into the hot juice and simmer for about a minute, stirring. Add the cherries, remove from the heat and allow to cool.
- Line the bottom of a square serving dish with the gingerbread and drizzle over the rest of the rum. Pour over the warm cherry compote and leave to cool for about an hour.
- Whisk the cream until it is stiff. Meanwhile beat one egg yolk in a bowl. Fold the cottage cheese, yogurt, egg, 3 tbsp of the sugar and the vanilla extract into the cream. Spread the cream over the cherries and refrigerate.
- Beat the egg whites until they are stiff, then add a teaspoon of lemon juice and the powdered sugar. Cover the cake with the meringue, then brown the top with a blow torch. Dust with powdered sugar just before serving.
