Slowly melt the
chocolate in a heatproof bowl over a pan of
simmering water. Allow to melt slowly.
Spread the
chocolate round the insides of between 20 and 24
waxed mini paper cases. Leave in a cool place to
set.
Place the
cherries in a pan with the sugar, kirsch and 1
tablespoon water. Cook over a low heat until the
sugar dissolves.
Turn up the heat and simmer for 5
minutes until the cherries are soft and the liquid
syrupy. Place in a blender or food processor and
liquidize until smooth. Cool and put in the freezer
for 15 minutes.
To make the ice-cream, place the
milk and vanilla pod in a saucepan and bring to the
boil.
Whisk the egg yolks and sugar until thick and
light. Stir in a little of the milk, then add the
egg mixture to the pan. Cook, stirring, until the
custard thickens.
Cool and remove the vanilla pod. Pour into a
freezer container and freeze until set 2.5cm/1in
from the edge, then whisk to break down the large
ice crystals and whisk in the cream.
Freeze until
just firm, then stir in the cherry mixture.
Carefully peel the paper cases away from the set
chocolate and place on a chilled
tray. Spoon a little ice-cream into each. Freeze
until firm.
Desserts Recipes -
Frozen Cherry
Ripples
Recipe
