Cherry Fool
Chef:
Callum Hann
Prep:
15 mins
Cook:
5 mins
Unlike some fruits and veg that are available all year round, we must wait until summer is near for the short cherry season. I like to buy more than I need, remove all the pits from the extras and freeze them in snap-lock bags. Frozen cherries are great in drinks, baked desserts or as a substitute for raspberries in the instant sorbet.
300g pitted cherries, halved
150g caster (superfine) sugar
1 tbsp lemon juice
375ml thickened (whipping) cream
2 tsp vanilla bean paste
1–2 tsp rosewater, to taste (optional)
2 tbsp roughly chopped pistachios (optional)
Place half the cherries in a medium frying pan over a medium heat (reserve the remaining cherries for serving).
Add the caster sugar and lemon juice, and crush lightly with a fork.
Stir gently until the sugar has dissolved in the lemon and cherry juices. Simmer for 4–5 minutes, or until the cherries are soft and the juice mixture is syrupy. Leave longer for thicker syrup, if desired.
Transfer to a bowl and refrigerate until cold.
Once the cherries and their syrup are cold, whip the cream, vanilla bean paste and rosewater (if using) until firm peaks form. Fold the whipped cream through the cherries and syrup and add the reserved fresh cherries.
Spoon into pretty glasses and serve topped with the chopped pistachios (if using).
Serves
4
Preparation Time
15 minutes
Cooking Time
5 minutes
Main ingredients
Dairy, Fruit, Sugar
Recipe Type
Dessert, Entertaining, Family Dinners
Level of Difficulty
Easy
Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books.
