20 August 2015 / 14 Comments
Awesome cherry and mascarpone trifles
I swear it feels like I was going to Poland 5 minutes ago and I’m already back from my holidays,unpacked, thrown back into my routine and I’m missing my family like crazy.It was soooo amazing!At times I feel like it never happened,like it was just a beautiful dream,but then I look at the photos(hundreds of them!) to reassure myself I’m not freaking out and that it was all real.
Poland is an amazing country and I would just love to take you guys all there and show you some of my favourite places.So just be patient and wait for the next post 😉
For now I’m going to leave you with this lovely recipe.Do you also have a weakness for puddings served in glasses?Seriously,I melt the minute I see them arriving into the room.And cherry and mascarpone combo-OMG!-you want to try it!
The recipe sat unfinished on the blog for a long while and I had this very ambitious plan to write about it when I was in Poland.Hahaha!I know!What was I thinking?I didn’t even open the laptop once and only wasted space in my luggage where I could jam some more wild flower teas on the way back….lesson learned!
Boycotting internet and social media may be good idea on holidays but GOD!I missed this space!
Makes 6 glasses
140g almond flakes
50g sesame seeds
4 tablespoons of ground almonds
4 tablespoons unsalted butter,melted
2 tablespoon honey or maple syrup
250ml double cream (cold)
2 tablespoon maple syrup
1kg cherries + 2 tablespoons hone/maple syrup/unrefined cane sugar
Preheat the oven to 190C.Mix all the ingredients for the crumble together and arrange it on a baking tray lined with a baking paper. Bake for 10 minutes,flipping the crumble with a spoon from time to time to prevent burning.Put on the side to cool.
Remove the stones from cherries,put 600g in a pot on medium heat.Cook for around 10 minutes,add the sweetener (honey/maple syrup or sugar) if needed (ripe and seasonal cherries may be sweet enough). Leave to cool or blend the cherries straight away(depending on the blender you’ve got-some shouldn’t be used with hot food). Put to the side.
Whip the double cream with maple syrup and fold in the mascarpone.The cream should be thick but quite light and fluffy.
Arrange puddings in glass cups,starting with a layer of cream,followed by cherry sauce,fresh cherries,crumble and repeat.
Enjoy with your favourite people 😉