Fish & Shellfish
Puddings & Desserts
This weekend (6th and 7th July), I’ll be doing A Cook’s Plot demo in the Cookery Theatre at the Kent County Show, which is very exciting. One of the recipes I’ll be showing is inspired by all the fantastic Kent and Sussex cherries that are around at the moment, and as there’s a cherry farm right behind my garden, I always have a good supply of them in July.
The recipe has got a bit of a deconstructed 1970s Black Forest Gateau feel about it, but brought into the 21st century and much lighter, with no booze-soaked sponge (though, thinking about it, that would make a nice addition too!). It’s really easy to put together, and what makes it special is the crumbling of chocolate cookies over the top. You could use ready-made cookies, but my Super-Easy Chocolate Cookies recipe is so quick to make, so cook a batch for this and then have lots left over to eat separately too…
If you fancy coming along to the Kent County Show, I’ll be there on both days at 12 noon.
I’ll post a photo of the finished dish next week - I’m going to try and get one of it being tasted at the show!
Stone the cherries and put in a pan, then simmer very gently for about 20 minutes until they are soft but just retaining their shape. Add a squeeze of lemon juice and leave to cool.
Meanwhile, whip the cream and vanilla until stiff and crush the cookies until they form crumbs (to do this, put them in a plastic food bag and bash them with the end of a rolling pin).
Put the cooked cherries in the base of a glass serving dish, pile the whipped cream on top and sprinkle over the crushed cookies. Serve immediately.