Name: Orange crunch creams with warm cherries
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: zest 2 oranges; 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; 500g fresh cherries pitted; 50g unsalted butter; 85g caster sugar; splash of kirsch or cassis (optional)

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Orange crunch creams with warm cherries

Orange crunch creams with warm cherries

James Martin

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Serves 8

Easy

Prep: 10 mins

Cook: 10 mins

Plus setting

A star rating of 4.8 out of 5.4 ratingsRate

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A mix of mascarpone, cream and crème fraîche seems indulgent, but together they give a fresh and balanced creamy flavour

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Ingredients

Nutrition

Units:

MetricUS

zest 2 oranges
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

500g fresh cherries

pitted
50g unsalted butter
85g caster sugar
splash of kirsch or cassis

(optional)

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Nutrition: per serving

kcal736
fat55g
saturates33g
carbs60g
sugars48g
fibre1g
protein5g
salt0.34g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2008

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A star rating of 4.8 out of 5.4 ratings

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