Step 1: Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan over a medium heat with the cream and 50g icing sugar. Bring to the boil and gently simmer for 5 minutes until the cherries start to soften. Carefully whizz in a blender and then sieve.
Step 2: Add the egg yolk, whisk well the pour back into the pa. Simmer until the mixture has thickened a little and pour through a sieve into a bowl, cover the surface with cling film and leave to cool completely.
Step 3: Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff. Stir in a third of the mixture into the cooled cream, mix until it is incorporated then gently fold through the remaining mixture.
Step 4: Line 900g/2lb loaf tin with cling film. Pour the mixture into the tin, the cover with cling film and place in the freezer for about 3 hours until it is just starting to freeze. Stir the whole cherries into the semi-frozen mixture, and then return to the freezer for at least 8 hours or preferably overnight.
Step 5: Serve cut into slices with some cherries, or sandwich between wafers.
|Per Serving||Per 100 g / ml|
|Fat||27.83 g||14.64 g|
|Carbohydrate||24.68 g||12.99 g|
|Protein||5.12 g||2.69 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.