Cherries with toasted amaretti cream
It’s too hot to eat isn’t it? And cooking is totally beyond me. It’s enough to open the fridge, grab a handful of tomatoes, an abandoned falafel and consider that that’s lunch done with. And so it nearly was this evening. I had a large box of cherries in the fridge and they’re the plump, sweet, juicy sort that really need no accompaniment, but then my eye lingered on the pot of cream and my brain wandered from there.
Anyway, just spend 2 minutes in the kitchen, I promise this is worth it. Crush 3 amaretti biscuits (the hard, crispy kind) into fine crumbs. Sprinkle about a third into a shallow heatproof bowl, then spoon over 150ml extra thick double cream, the sort you can spoon straight from the pot. Smooth the surface and sprinkle over the remaining biscuit crumbs followed by 2 teaspoons light brown sugar. Pop this under a hot grill until the sugar is bubbling and caramelised, just a minute or so. If you’ve got a blow torch gathering dust in your cupboard then this could be it’s moment. Serve with cherries to dunk.
Now I ate this all to myself, it was quite a generous portion as it’s quite rich, but it was the only thing I ate. This would scale up very easily and make a super easy dessert for any summer gathering. Thinking about it, it would be wonderful with strawberries or peaches too.
150ml extra thick double cream
3 amaretti biscuits
2 tsp light brown sugar
Serves 1, maybe 2 less hungry people.