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cherries caster sugar water cornflour cream cheese cream powdered sugar vanilla bean paste ground cinnamon gelatin powder
Viewed: 46 - Published at: 6 years agoIngredients
- 250 g canned pitted cherries
- 14 cup caster sugar
- 12 cup water
- 1 teaspoon cornflour
- 250 g cream cheese, at room temp
- 1 cup cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons gelatin powder
Method
- In a small saucepan add the cherries, 2tbsp of the syrup from the tin, the water and the caster sugar and bring to the boil then reduce to a simmer and hold it there for 5 minutes.
- Using a potato masher (Or a fork) roughly mash the cherries then add the cornflour, simmer for two more minutes, stirring gently.
- Dissolve 1/2 tsp of the gelatin in 1tsp of boiling water then mix it through the cherry mix.
- I like to use several small ramekins (Or bowls) But you could just as easily serve this in one dish.
- Pour the cherry mix into your containers then place it in the fridge.
- Whip the cream until it holds soft peaks then whip through the powdered sugar.
- Fold in the cream cheese, vanilla paste and cinnamon, Taste the mix, Some people like theirs sweeter so feel free to add more powdered sugar.
- Dissolve the remaining gelatin into 1/2 tbsp of boiling water then mix it through the cream.
- Spoon your mix into your serving container ontop of the cherry mix.
- Place the containers in the fridge for an hour or two to firm up then serve chilled.
