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.
Heat the milk, cream and almond paste in a saucepan. In a bowl, beat together the egg yolks, sugar and glucose, if using. When warm, add a quarter of the cream mixture to the egg mixture, and thoroughly incorporate. When the cream mixture boils, pour it over the egg mixture, beating continuously.
Sieve the mixture into a clean saucepan, and cook gently until it will coat the back of a wooden spoon. Cool, then freeze in an ice-cream maker or in a box in the freezer. An ice-cream maker will turn the mixture and make it smooth. You will need to stir the mixture by hand or in a food processor during the freezing process for a really smooth ice cream, if you freeze the mixture in a container.
To make the biscuits, lightly cream together the butter and sugar, and then add the rest of the ingredients, mixing to a paste. Rest the mixture in the refrigerator for 15–20 minutes. Spread the mixture as thin as possible in
For the cherries, put the water, sugar and butter in a clean, non-stick frying pan. Heat gently until the sugar has dissolved, and then cook the mixture until syrupy. Add the cherries and poach for 5 minutes, stirring in the kirsch right at the end. Pour the cherry syrup into shallow soup plates or dishes together with a portion of cherries. Place a biscuit ‘cigarette’ or roll in each cherry cavity, and serve with a scoop of almond ice cream on top.
© 1995 Frances Bissell. All rights reserved.