Black Forest cranachan
Ingredients
- 250g/9oz fresh cherries, stones removed, halved
- 4 tbsp almond liqueur
- 125g/4½oz rolled oats
- 30g/1oz flaked almonds
- 200g/7oz good-quality dark chocolate (minimum 70% cocoa solids), preferably Fairtrade
- 1 tbsp clear honey
- 400ml/14fl oz double cream
- 50g/1¾oz icing sugar
Method
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Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes.
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Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.)
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Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool.
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Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.
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Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly.
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Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well.
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Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined.
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Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed.
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Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes.
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Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish).
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Spoon in the remaining whipped cream, then sprinkle over the toasted almonds.
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Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up.
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Just before serving, garnish each dessert with one of the remaining cherries.