CHOCOLATE AND CHERRY POTS WITH WHITE CHOCOLATE CREAM
Commandaria is a deliciously sweet Cypriot red dessert wine that’s matured in oak barrels and available at good off-licences. You can use port instead if you’re unable to find it.
Preparation 15 minutes Cooking 10 minutes Serves 4
200G 70% DARK CHOCOLATE, BROKEN INTO SMALL PIECES 300ML DOUBLE CREAM
5 TBSP COMMANDARIA OR PORT 3 EGG YOLKS
40G CASTER SUGAR
120G CHERRIES, STONED AND QUARTERED
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Heat the chocolate, cream and Commandaria in a heatproof bowl over a pan of simmering water, stirring occasionally, until the chocolate is melted and the mixture is smooth. Be careful not to heat the mixture too quickly or it will become gritty. Remove from the heat and set aside.
Put the egg yolks and sugar in a separate heatproof bowl over simmering water and whisk for around 5 minutes until pale and thick. Remove from the heat and slowly whisk in the cooled melted chocolate until the whole mixture is thick and cool. Fold in the cherries, divide the mixture between four small glasses and chill for an hour.
To make the white chocolate cream, put the chocolate and crème fraîche in a heatproof bowl over simmering water. Stir occasionally until smooth, then remove from the heat and cool. Whisk the double cream until soft peaks form, then fold into the cooled white chocolate mix. Just before serving, top the chocolate pots with the cream, a couple of cherries and a dusting of cinnamon.
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FOR THE WHITE CHOCOLATE CREAM
150G WHITE CHOCOLATE, BROKEN INTO SMALL PIECES 100G CRÈME FRAÎCHE 125ML DOUBLE CREAM EXTRA CHERRIES, TO SERVE CINNAMON, FOR DUSTING
Put the peaches in a blender with 2 tbsp of the juices, reserving the rest, and blend until smooth. Pass them through a sieve into a jug, topping up to 600ml with the reserved peach juices.
Whisk the cornflour with a little of the peach mix to make a paste and pour into a pan with the rest of the liquid, whisking to combine. Put over a low heat and whisk continuously until the mixture comes to the boil and thickens, then cook for another minute. Turn off the heat, add the orange-flower water and sugar, whisking until dissolved. Divide the mixture between four bowls that have been sprinkled with a few drops of cold water. Leave in the fridge to set for at least 3 hours.
Put all the syrup ingredients in a small pan and bring to the boil. Reduce the heat and simmer until thickened. Allow the mixture to cool before storing at room temperature.
To serve, turn the mahalepi out of their moulds, top with fresh chopped peaches and almonds, and drizzle with the syrup.
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