- zest 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 x 250g tubs mascarpone
- 175g crème fraîche
- 284ml pot double cream
- 200g caster sugar
- 1 vanilla pod, split and seeds scraped out
- 200g pack shortbread biscuits
For the cherries
Line a 20 x 30cm baking tray (or similar) with greaseproof paper. In a large mixing bowl, beat together the zest, mascarpone, crème fraîche, cream, sugar and vanilla seeds until smooth and thick. Tip into the tray, smooth with a palette knife, then chill for 2 hrs until firm. Can be made up to a day ahead.
Meanwhile, put the biscuits into a food bag and bash to crumbs with a rolling pin. When the orange cream mix is firm, tip half of the biscuits onto a tray or board. Flip the baking tray over onto the crumbs. Lift the tin and paper off, then sprinkle with the rest of the crumbs. Using a medium straight-sided cutter or ring (about 7cm across), cut out individual portions – dip the cutter into hot water and dry off before you make each cut into the mix. Lift straight onto serving plates if you have room in the fridge to store them, or transfer onto a flat baking sheet lined with greaseproof paper. Return to the fridge until ready to serve – can be done up to 4 hrs ahead. You will have some mix left when you’ve cut out all 8 portions, but don’t throw it away – keep to serve with fruit or stir in any leftover crumbs and freeze in a tub for a quick, creamy, crunchy ice cream.
When you’re ready for dessert, put the cherries, butter, sugar and kirsch or cassis, if using, into a saucepan over a medium heat. Toss until the sugar starts to caramelise and the juice comes out from the cherries to make a syrupy sauce. Spoon the warm cherries over the cold creams and serve straight away.