Hot cherries in boozy sauce tumbled over vanilla ice cream - how gorgeous is that? This modern adaptation of the recipe, invented by French chef Escoffier for Queen Victoria on her Golden Jubilee, differs by not being set alight as it's served. But on the plus side it does have ice cream!
Serves 4
Ready in 15 minutes
Per serving:
417kcals
10.9g fat (7.6g saturated)
5.7g protein
52.9g carbs
48g sugar
0.2g salt
1. Measure out 100ml water and mix 1 tablespoon with the arrowroot to form a paste. Add the rest of the water to a pan with the cassis, orange zest and juice. Bring to the boil and stir in the paste. Stir until thick and clear.
Arrowroot thickens the sauce without cloudiness, but you can use cornflour instead.
2. Add the cherries and heat for 3 minutes. Scoop the ice cream into bowls and spoon over the sauce.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments