Cassolette de Cerises Tièdes, Glace Amande

This recipe is a complicated one to assemble. The cherries are stoned and in place of the stalk is a small ‘cigarette’ roll of crisp biscuit. It is a very good pudding but have someone give you a hand at the end, sticking the rolls in the cherries. Alternatively, leave the biscuits unrolled and serve them on a plate to accompany the cherries and ice cream. It is based on a dish served at the Hotel du Palais in Biarritz in the early summer.