The
best thing about this recipe is that it doesn't really matter what
variety of cherries you use. You can, for example, buy Morello
cherries frozen from Asda - £2 for 350g or
Sweet
dark cherries frozen from Sainsbury's £2 for £480g. It
really is a matter of personal taste.
Here's the test :
The test team were given the jar of compote made from morello
cherries shown in the photograph - each team member armed with a
tasting spoon. Morello cherries produce a sharper, zingy flavour and
the team loved exactly that – it wasn't too sweet.
I served the test team the compote made from the sweet dark cherries
warm - leaving the cherries whole, ladled over white miso ice cream.
11 minutes well spent! The compote is brilliant whatever form it
takes - it sets perfectly if you prefer it that way - it has a glossy
shine because arrowroot is used and not cornflour. If you use
cornflour the result is cloudy and opaque – not a good look!
P.s.
If you want the recipe for the ice cream it comes from Nigella
Lawson's latest book, “Simply Nigella”
No
churn white miso ice cream
Makes 1 litre of ice cream
100g sweet white miso
397 tin condensed milk
300ml double cream
Combine the miso paste and condensed milk in a bowl, mix well
so that it loosens. Add the cream and whisk until it begins to
thicken.
Decant into suitable containers – I'd suggest 2 or 3 smaller
pots – freeze overnight.
Take out of the freezer to allow it to soften for 10 minutes
before serving.
If you've never tried
using miso and you like the flavour of salted caramel then you'll
like this ice cream.
and the Team's
final words ...
“...great.
Next time I entertain it will on the menu
...well it was
beautiful
…the ice cream
has a smooth taste and is less sweet than vanilla. Compote is to die
for – love cherries!
...delicious
...yummy.”
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