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Cherry and Almond Parfait

A recipe from the Good Food collection.

Ingredients

Cherry and Almond Parfait
Cherry and Almond Parfait
600 g (1 lb 5 oz/4 cups) frozen pitted cherries, thawed
150 g (51½ oz/⅔ cup) caster (superfine) sugar
2 teaspoons cornflour (cornstarch)
250 g (9 oz/1 cup) cream cheese, chopped
Finely grated rind of 1 orange
1 teaspoon vanilla extract
300 g (101½ oz) thick (double/heavy) cream
2 tablespoons amaretto or other almond-flavoured liqueur (optional)
75 g (2¾ oz/11½ cups) small almond biscotti, coarsely chopped 

Method

 

  1. Combine the cherries and 115 g (4 oz/1½ cup) of the caster sugar in a small saucepan, cover, then slowly bring to the boil. Cook the mixture, stirring occasionally, for 5–6 minutes over medium–low heat or until the cherries have softened and given up their juices.
  2. Combine the cornflour with 1 tablespoon water in a small bowl and stir until a smooth paste forms. Stirring constantly, add the cornflour mixture to the simmering cherries. Cook, stirring, for 1 minute or until the cherry liquid has boiled and thickened slightly. Remove from the heat and cool to room temperature. Transfer to a bowl, cover, then refrigerate for 1 hour or until chilled.
  3. Meanwhile, combine the cream cheese, orange rind, vanilla and the remaining sugar in a bowl and, using electric beaters, beat until mixture is smooth and fluffy. Add the cream and beat for 2–3 minutes or until mixture is thick and smooth, then stir in the amaretto, if using. Transfer the cream to a bowl, cover and refrigerate for 1 hour or until well chilled.
  4. To assemble the parfait, divide half the cherries among six 250 ml (9 fl oz/1 cup) capacity glasses, then spoon half the cream cheese mixture over cherries. Scatter half the biscotti crumbs over cream cheese, then repeat layering, finishing with a layer of crumbs. Serve immediately.

 

 

When cherries are in season use fresh cherries instead; buy 700 g (1 lb 9 oz) and pit them using a cherry pitter. Both cherry mixture and cream cheese mixture can be prepared up to a day in advance and refrigerated; crumbs can be made and kept in an airtight container up to a day in advance, too. Assembling the dessert takes just a few minutes.

Main ingredient:
Cream/Milk, Nuts
Cuisine:
French
Course:
Dessert

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